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Bratwurst Sausage wrapped with bacon and pan-fried until golden brown, paired with caramelized onions cooked with butter and beer, make this the ultimate summer sandwich!
This recipe with bratwurst sausage is a journey through the different regions of Germany, packed with delicious flavor and tradition in every bite.
Imagine sizzling, natural casing bratwurst sausages soaked in dark beer, wrapped in crispy bacon, and nestled in soft rolls.
Topped with golden brown caramelized onions, this sandwich is a masterpiece of flavors and textures. You’ll never go back to hot dogs again, haha!
Next time you have a festive occasion or just a cozy night in, this is perfect for enjoying with a cold beer.
It’s so easy to throw this recipe together. And the depth of flavor you get is amazing!
It’s a great way to introduce new flavors to your BBQ or dinner table. Consider serving it along with some German potato salad for an even more classic flavor.
Whether you’re a fan of Uli’s Famous Sausage, Johnsonville Original Brats, or another type of German sausage, this bratwurst sausage sandwich recipe gives you a scrumptious experience every time. Now, let’s get to cooking some delicious Bratwurst Sausage!
Some of our other favorite sandwich recipes we have on our site include: Slow Cooker Chopped Cheese Sandwiches, Chicken Pesto Sandwiches (Panini Recipe), and Taco Joes Sandwich Recipe (Taco Sloppy Joe’s).
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE BRATWURST SAUSAGE SANDWICH:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT KIND OF GERMAN BRATWURST SHOULD I USE?
- WHAT KIND OF BACON SHOULD I USE?
- WHAT KIND OF BEER IS BEST TO USE?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Bacon Wrapped Bratwurst Sausage Sandwich
WHY THIS RECIPE WORKS:
- Flavor Fusion: The beer brats and onions soak up the rich, malty flavor of dark beer, creating an unbeatable taste that’s further enhanced by the smoky bacon.
- Crowd-Pleaser: A favorite at local events and family gatherings, this sandwich satisfies both the young and the old with its combination of savory, sweet, and tangy elements.
- Simple yet Impressive: With ingredients that are easily accessible, this sandwich looks and tastes so impressive that everyone will think you’re a grill master.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Bratwurst sausage links (natural casings preferred)
- Bacon strips
- Sweet onions
- Dark beer (or non-alcoholic beer as a substitute)
- Salted butter
- Light brown sugar
- Salt and black pepper
- Garlic powder
- Soft rolls for serving
HOW TO MAKE BRATWURST SAUSAGE SANDWICH:
- Wrap each brat with one piece of bacon, and try to cover the entire sausage.
- Place the wrapped brats into a large, cold skillet or frying pan, seam side down.
- Place over medium-low heat and cook for 15-20 minutes until golden brown on all sides and the bacon and brat are fully cooked. Place the brats on a plate and set aside.
- Reserve 2 tablespoons of the bacon fat in the pan.
- Add the onions, butter, brown sugar, beer, salt, pepper, and garlic powder to the pan. Stir to combine.
- Cook on medium, stirring occasionally, until most of the liquid is cooked out and the onions are browned, 10-15 minutes.
- Add the brats back to the pan and roll them around in the onions. Cook another 5-10 minutes to warm the brats. Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF GERMAN BRATWURST SHOULD I USE?
Any kind! From Johnsonville brats to special recipes from Hofmann Sausage, choose what you love or experiment with new varieties for a different twist.
For this particular recipe, we used smoked beef bratwurst. To me, they are easier to wrap with the bacon than the other kind that is slightly curled.
WHAT KIND OF BACON SHOULD I USE?
Regular cut bacon is recommended for its ability to wrap easily around the bratwurst, ensuring crispiness without overpowering the sausage.
If you use thick-cut bacon, it may not cook all the way through properly.
WHAT KIND OF BEER IS BEST TO USE?
Darker beers, like German Dunkel, add a rich flavor to the onions.
However, a light lager can be used for a milder taste, and non-alcoholic beer or beef broth are great substitutes.
Really though, with just a short cooking time, the alcohol is basically gone. This is all about flavor and fresh sausage!
ANY ADDITIONS?
There are plenty of popular sausages out there. I’ve got some other fresh ingredients here that you can try out too.
- Sauerkraut: For a classic German touch
- Sliced pickles: Adds extra tang
- Mustard varieties: From grainy mustard to German mustard, each adds a zippy flavor
- Grilled peppers: For a hint of sweetness
- Cheese: Melty goodness that’s irresistible
- Fresh arugula: Adds a peppery bite
- Curry ketchup: For a unique twist
- Crispy fried onions: For added crunch
- Sliced tomatoes: Freshness in every bite
- Avocado slices: For a creamy element
ANY SUBSTITUTIONS?
Try different kinds of sausages. Try other natural flavors. German food is super versatile!
- Turkey bratwurst or chicken sausage: For a leaner option or even regular sausage
- Smoked sausage: For even more flavor infusion
- Gluten-free rolls: For those with dietary restrictions
- Maple syrup: Instead of brown sugar for a different sweetness
- Non-alcoholic beer or beef broth: Instead of beer
- Olive oil: Instead of butter for sautéing
HOW TO STORE:
Refrigerator: Keep in an airtight container for up to 3 days. Reheat in the oven or microwave.
I love a good brat for leftovers. It’s one of my favorite ways to have lunch!
Freezer: Individually wrap and freeze for up to 3 months for a quick, tasty meal anytime.
DANA’S TIPS AND TRICKS:
- Start with a cold pan to ensure the bacon-wrapped brats cook evenly and the bacon seals properly.
- Slowly caramelizing the onions brings out their sweetness, enhancing the overall flavor of the sandwich.
- Let the bratwurst rest a few minutes after cooking to retain its juiciness.
- Toasting the rolls adds a nice warmth and texture, making the sandwich even more delightful.
- Experiment with different beers to find your preferred taste profile, enhancing the delicious flavor of your beer brats.
- We love to serve ours on pretzel hot dog buns but use whatever bun you prefer.
- Your favorite mustard or even bbq sauce goes perfectly on these sandwiches.
Embracing the excellent flavor of German-style sausage, this Bratwurst Sausage Sandwich recipe brings together simple ingredients in a spectacular way.
Bratwurst sausage is a dish that brings satisfaction and joy with every bite.
Whether you’re trying this bratwurst recipe for the first time or you’re a seasoned pro looking to explore new flavors, the outcome is sure to be a big hit.
If you like this recipe, you might also like:
If you’ve tried this BACON-WRAPPED BRATWURST SAUSAGE SANDWICH, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Bacon Wrapped Bratwurst Sausage Sandwich
Ingredients
- 6 smoked beef bratwursts
- 6 strips bacon
- 4 small sweet onions
- 2 tablespoons salted butter
- 2 tablespoons light brown sugar packed
- 1/2 cup dark beer
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Wrap each brat with one piece of bacon, and try to cover the entire sausage.6 smoked beef bratwursts, 6 strips bacon
- Place the wrapped brats into a large, cold skillet or frying pan, seam side down.
- Place over medium-low heat and cook for 15-20 minutes until golden brown on all sides and the bacon and brat are fully cooked. Place the brats on a plate and set aside.
- Reserve 2 tablespoons of the bacon fat in the pan.
- Add the onions, butter, brown sugar, beer, salt, pepper, and garlic powder to the pan. Stir to combine.4 small sweet onions, 2 tablespoons salted butter, 2 tablespoons light brown sugar, 1/2 cup dark beer, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder
- Cook on medium, stirring occasionally, until most of the liquid is cooked out and the onions are browned, 10-15 minutes.
- Add the brats back to the pan and roll them around in the onions. Cook another 5-10 minutes to warm the brats. Serve immediately.
Notes
- Start with a cold pan to ensure the bacon-wrapped brats cook evenly and the bacon seals properly.
- Slowly caramelizing the onions brings out their sweetness, enhancing the overall flavor of the sandwich.
- Let the bratwurst rest a few minutes after cooking to retain its juiciness.
- Toasting the rolls adds a nice warmth and texture, making the sandwich even more delightful.
- Experiment with different beers to find your preferred taste profile, enhancing the delicious flavor of your beer brats.
- We love to serve ours on pretzel hot dog buns but use whatever bun you prefer.
- Your favorite mustard or even bbq sauce goes perfectly on these sandwiches.
Nutrition
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