Bratwurst Sandwich

This Bratwurst Sandwich wraps juicy beef brats in crispy bacon and piles them on pretzel buns with sweet beer-braised caramelized onions.

Course Main Course

Cuisine American

Keyword Bratwurst Sandwich

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 399kcal

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.

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.