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MICHAEL SYMON Bratwurst and Sauerkraut on a Hard Roll

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5 pounds green cabbage (about 2 heads)
4 tablespoons Kosher salt
3 teaspoons caraway seeds
1 pound fresh bratwurst links
stadium mustard (to serve)
6 hard rolls (to serve)

For the Sauerkraut: Quarter each head of cabbage then core. Begin separating the stacks of leaves, then slice 1/8-inch thick. Submerge cabbage in cold water to wash then drain and place in large bowl.
Add 4 tablespoons Kosher salt and begin to massage the mixture until the cabbage begins to wilt, about 3 minutes. Add the caraway seeds and mix to combine. Allow the cabbage to sit for 15 minutes, until liquid has released in the bottom of the bowl. Tightly pack cabbage with any liquid into a 32 ounce mason jar, leaving 2-inches of space at the top. Weight the cabbage down with a glass filled with water, submerging the cabbage. Let sit at room temperature for 7-10 days or until your preferred level of sourness, then refrigerate.
For the Bratwurst: Preheat grill to medium. Place bratwursts on the grill and cook for 10-12 minutes, turning occasionally until golden brown and warmed through. Spread stadium mustard onto the rolls, add bratwurst and top with sauerkraut.

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