It was the first weekend in October, and I was backpacking my way through Europe with two childhood friends. En route to Spain, we spontaneously agreed to take a slight detour and visit Munich for the end Oktoberfest. We zigzagged our way on rented bikes from one beer garden to the other. Sampling the local beer and taking in all the action, I was amazed how our server could gracefully juggle a dozen steins at once to the tables, for hours on end. If Oktoberfest is not on your bucket list, add it! It is definitely a sight and experience to be seen in person. I soon found myself quickly falling in love with the German culture, food, and local architecture.
After each day of festivities, I could hardly wait for the evening meals to soak up the day of celebrating amongst the locals. Some of my favorite meals were the steaming sausages served with a grainy mustard or a savory sauerkraut. The crispy potato pancakes and buttery sauteed spaetzle served alongside schnitzel were to die for!
Reminiscing on this morning’s walk, my travel memories had me craving for a childhood favorite at our local swimming hole in Lodi. “The Otto,” it was called, and if not mistaken, I probably ate one every day I spent there as a kid. You don’t want to know how many that would be! Some of my fondest memories as a kid include spending time at Chapels with my family, swimming in the large pool filled daily with cold well water, and jumping off the high dive and daring one another to touch the drain down in the deep end!
To salute the end of Oktoberfest and to relive childhood memories, this week’s menu will feature a grilled bratwurst sandwich, served with sauerkraut and grainy mustard. This under 30-minute meal is perfect to cook on your Bull BBQ with the cooler weather setting in.
Chef’s Notes:
- Try shopping at your local butcher to find a homemade-high quality bratwurst. It may cost a bit more in price, but the quality is definitely worth it when making this sandwich for your friends!
- For additional flavor to your sauerkraut, try adding some caraway seeds or sweet apples.
- Don’t forget the bread and butter pickles, potato chips and German beer to complete the meal!
- 6 each, smoked (precooked) beef bratwurst sausages
- 1 jar (32 ounces) sauerkraut
- 4 tablespoons butter, room temp, for rolls
- ½ cup grainy mustard, good quality
- 6 each, rolls, halved horizontally
- Kosher salt and freshly cracked black pepper, to taste
- In a small saucepan over medium heat, add the sauerkraut along with a little salt and pepper to taste. Once heated up, around 6 minutes, set aside.
- Preheat the Bull BBQ on medium-high heat.
- Remove any residue and wipe the grill grates with a well oiled rag to prevent any sticking.
- Grill the bratwurst over direct heat, turning frequently.
- Grill until golden brown and hot all the way through, around 12 minutes total.
- If the juices from the sausages start to flame up, reduce the heat.
- Once done, remove from heat and cover with foil.
- Coat inside of each roll with the soft butter.
- On low heat, grill the rolls until warm and slightly brown, around 3 minutes.
- To serve, cut sausages in half lengthwise, spread some grainy mustard on the rolls, top with hot sauerkraut and don't forget the bread and butter pickles!
Who’s joining me for lunch?
♥ Chef Amy
wunderbar! I’m I got the text: come for lunch brat sandwich with sauerkraut on a French roll! Aren’t we lucky!
Best enjoyed right off the grill! A fun recipe and definitely delicious ❤️