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This Bratwurst Sandwich takes a juicy beef brat, wraps it in crispy bacon, and piles it on a pretzel bun with sweet beer-braised onions. I make these for game day and they vanish before the first quarter is over. They are a hearty, hands-on favorite, just like our slow cooker beer brats.
Wrap, sear, and pile on caramelized onions for the ultimate loaded brat sandwich.
Bratwurst Sandwich Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 45 minutes
- ⏳ Total Time: 1 hour
- 🍽️ Serving: 6 sandwiches
- ⚡ Calories: 399kcal
- 🌶️ Flavor Profile: Savory, smoky, sweet, and beefy
- ✋ Difficulty: Easy, on par with our cheese stuffed brats
Quick Answer
To make a bratwurst sandwich, wrap each beef bratwurst with a strip of bacon and place them seam-side down in a cold skillet. Cook over medium-low heat for 15 to 20 minutes, turning, until the bacon is crisp and the brats are cooked through, then set them aside. In the reserved bacon fat, cook sliced sweet onions with butter, brown sugar, dark beer, salt, pepper, and garlic powder until the liquid cooks off and the onions caramelize. Return the brats to the pan to coat, then serve them on pretzel buns piled with the sweet beer-braised onions.
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Why This Recipe Works
Click to see the technique science
- Bacon-wrapped for extra flavor. Wrapping each brat in bacon adds smoky, crispy richness and keeps the sausage juicy as it cooks.
- Starts in a cold skillet. Beginning in a cold pan renders the bacon slowly so it crisps evenly without burning before the brat cooks through.
- Sweet beer-braised onions. Onions cooked down in beer, butter, and brown sugar add a sweet, savory topping that makes the sandwich.
- No grill required. Everything cooks in one skillet, so you can make these year-round, even when it is too cold to grill.
- A hearty handheld meal. Piled on a pretzel bun, it is a filling, satisfying sandwich perfect for game day or a casual dinner.
- One pan, easy cleanup. The brats and onions cook in the same skillet, building flavor and saving you dishes.
Why You’ll Love This Recipe
- Juicy beef brats get wrapped in crispy bacon and cooked in one skillet.
- Sweet beer-braised onions pile on top for the ultimate loaded brat sandwich.
- It is a hearty, game-day favorite, like our smoked kielbasa.
Key Ingredients
A handful of simple ingredients turn into a hearty, flavor-packed brat sandwich.
- Beef bratwursts: Smoked beef brats are juicy and full of flavor and hold up well to the bacon wrap and skillet cooking.
- Bacon: One strip per brat wraps each sausage for a smoky, crispy outer layer.
- Sweet onions: Cooked down into a sweet, jammy topping that is the star of the sandwich.
- Dark beer and brown sugar: They braise the onions into a sweet, malty, caramelized topping.
- Butter and seasonings: Butter, salt, pepper, and garlic powder round out the rich, savory onions.
See recipe card for exact quantities.
Variations and Substitutions
Make this bratwurst sandwich your own with a few easy swaps.
- Add cheese: Top the brat with melted provolone, Swiss, or beer cheese before serving.
- Stuff them: Slice a pocket and stuff each brat with cheese before wrapping, like our cheese stuffed brats.
- Use different brats: Swap in pork bratwursts, beer brats, or your favorite sausage.
- Change the bun: Use brioche buns, hoagie rolls, or classic brat buns instead of pretzel buns.
- Add toppings: Finish with spicy brown mustard, sauerkraut, or pickled jalapenos.
How to Make Bratwurst Sandwich
- Wrap each bratwurst with one strip of bacon, trying to cover the entire sausage.
- Place the wrapped brats seam-side down in a large, cold skillet so the bacon stays in place.
- Cook over medium-low heat for 15 to 20 minutes, turning, until golden brown on all sides and cooked through, then set the brats aside and reserve 2 tablespoons of bacon fat.
- Add the onions, butter, brown sugar, beer, salt, pepper, and garlic powder to the pan and cook until the liquid cooks off and the onions caramelize, then return the brats to coat and serve on pretzel buns.
Recipe Tips & Tricks
- Start in a cold skillet so the bacon renders slowly and crisps evenly without burning before the brat cooks through.
- Place the brats seam-side down first so the bacon seals itself in place and does not unravel.
- Use toothpicks if needed to hold the bacon on loosely wrapped brats while they cook.
- Let the onions caramelize fully, cook off most of the beer so they turn sweet and jammy rather than soupy.
- Toast the buns for the best texture, like we do for our ham and Swiss sliders.
- Reserve some bacon fat to cook the onions in for an extra layer of smoky flavor.
Serving Ideas and Suggestions
These bacon wrapped bratwurst sandwiches are made for game day, tailgates, cookouts, and casual dinners. Serve them on toasted pretzel buns piled high with the sweet beer-braised onions, and add spicy mustard or sauerkraut for the classic brat experience. They are perfect alongside fries, chips, or our other party favorites like brown sugar bacon little smokies.
Round out the spread with coleslaw, potato salad, baked beans, or a crisp green salad. A cold beer or root beer makes the perfect drink pairing for these hearty sandwiches.
Store leftover brats and onions separately in the fridge for up to 3 days, reheating gently in a skillet, and assemble fresh sandwiches when ready. For more easy sausage dinners, try our marsala sausage and peppers next.
Bratwurst Sandwich FAQs
No, this recipe cooks the raw bacon-wrapped brats together in one skillet. Starting them in a cold pan over medium-low heat lets the bacon render and crisp at the same rate the bratwurst cooks through. Just make sure to cook them long enough that the brats reach a safe internal temperature of 160 degrees and the bacon is fully crisp.
Starting in a cold skillet gives the bacon time to slowly render its fat and crisp evenly as the pan heats up. If you add them to an already-hot pan, the outside of the bacon can burn before the inside cooks and before the brat is done. The slow, gentle start is the secret to crispy bacon and juicy, fully cooked brats.
A dark beer like a brown ale, amber lager, or stout adds the best malty, slightly sweet flavor to the caramelized onions. That said, any beer you enjoy drinking will work, and even a lighter lager gives good results. If you prefer not to cook with alcohol, you can substitute beef broth or apple cider for a similar braising liquid.
Pretzel buns are a favorite because they are sturdy, soft, and a little salty, which pairs perfectly with the rich brat and sweet onions. Classic brat buns, hoagie rolls, or brioche buns also work well. Whatever you choose, toast the buns lightly so they hold up to the juicy filling without getting soggy.
You can prep ahead by wrapping the brats in bacon and slicing the onions in advance, storing them covered in the fridge until ready to cook. The cooked brats and caramelized onions also reheat well, so you can make them earlier in the day and warm them in a skillet before serving. For the best texture, toast the buns and assemble the sandwiches fresh.
Wrap the bacon snugly and place the brats seam-side down in the skillet so the weight of the sausage holds the loose end in place as it cooks. Avoid moving them too much at first so the bacon can set. If a piece is loosely wrapped, secure it with a toothpick, just remember to remove them before serving.
Love brats? Try our slow cooker beer brats next for another easy, crowd-pleasing sausage favorite.
Bratwurst 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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