Get ready to savor the rich and comforting flavors of Bison Bratwurst and Sauerkraut on a bun. A delightful fusion of hearty bison bratwurst sausages and tangy sauerkraut, all nestled within a soft, toasted bun. This recipe takes a classic German dish to the next level by combining perfectly seared bison bratwurst with a savory sauerkraut medley enhanced by the sweetness of caramelized onions and apples and the zesty kick of seedy Dijon mustard.
Bison Bratwurst and Sauerkraut on a Bun
With a few simple steps, you can create a satisfying meal that captures the essence of traditional German cuisine, making it the perfect addition to your game day spread. Whether you're cheering on your favorite team at home alone or hosting a gathering of fans, our Bison Bratwurst and Sauerkraut on a bun is sure to score big points with its bold and savory flavors. So, roll up your sleeves and embark on a culinary journey that will leave your taste buds cheering!
5 Bison Bratwurst Sausages
3 cups wine sauerkraut, drained
- 1 medium onion, thinly sliced
1 medium apple, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup chicken or vegetable broth
- 1/2 cup dry white wine (optional)
- 2 Tbsp seedy Dijon mustard
- 1 Tsp paprika
- Salt and pepper to taste
- 1 package of big soft sausage buns
Additional mustard, for serving (optional)
1 green onion thinly sliced (optional)
Preheat a large skillet or frying pan over medium heat.
To sear the Bratwurst, add some oil to the skillet, then place the bratwurst in the pan. Cook for 3-4 minutes per side until they're nicely browned. Remove from the pan and set aside on a plate.
- In a large skillet, heat the butter over medium heat. Add the sliced apples, onions and minced garlic and cook until they become translucent and start to brown just a little, about 6-8 minutes.
- Add the drained sauerkraut to the skillet with the onion, apples and garlic. Add the Dijon mustard, paprika, salt and pepper. Pour in the chicken or vegetable broth and white wine (if using). Stir to combine all the ingredients.
Nestle the seared bratwurst into the sauerkraut mixture. Don’t forget to pur in any of the juices that may have gathered on the plate as well. Bring the liquid to a simmer.
Reduce the heat to low, cover the skillet, and let everything simmer for about 20 minutes. This allows the flavors to meld, and the sauerkraut to become tender. After about 15- 20 minutes, check the bratwurst for doneness. They should reach an internal temperature of 155°F and be cooked through. Be cautious not to overcook them.
While this is simmering, heat another skillet to medium and butter your buns. Place the buns one or two at a time in the pan to crisp.
To serve, spread a nice layer of the seedy dijon on the toasted bun, add a generous serving of the sauerkraut mixture and top with a sausage and a sprinkle of green onion for a little extra crunch and colour.
Enjoy with your favorite cold brew.