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German Bratwurst hot dog with red cabbage sauerkraut

Best juicy grilled German Bratwurst hot dog served with red cabbage quick sauerkraut!

German Bratwurst hot dog with red cabbage sauerkraut

This grilled hot dog recipe is the perfect excuse to get together with friends and family in the backyard and have a fantastic time.
On a warm summer night, what could be more easier than grilling some hot dogs? Nothing 🙂

They can feed a crowd fast and easily, and no one can say no to a juicy hot dog loaded with mustard and a quick pickled red cabbage sauerkraut.

You can keep them on hand for last-minute BBQs, drinks that lead into dinner, and outdoor gatherings.
Nothing wrong with regular hot dogs with ketchup and mustard—they even hit the spot on occasion—but you really have to try this popular Oktoberfest meal!

So, if  you are planning a BBQ for this weekend, or if you want to add a new hot dog recipe to your Oktoberfest food menu, you may wanna consider including this juicy, grilled German bratwurst hot dog served with red cabbage sauerkraut!

I am pretty sure, you have already tried a bratwurst at least once before, but you have never tried it this way.

Ingredients for Red Cabbage Sauerkraut

The quick red cabbage sauerkraut is made of sautéed red onion with red cabbage, some apple cider vinegar and caraway seeds. So, not quite the traditional sauerkraut recipe 🙂 but very close in taste and I love that there is still a bit of crunchiness in the cabbage when you loaded on top of the hot dog.

German Bratwurst hot dog with red cabbage sauerkraut

I really love this red cabbage “sauerkraut”, as the original one is pretty hard to find {especially a good one} and even more difficult during the summer. Yes, that’s right…who makes sauerkraut during the summer months? The combination of red onion and red cabbage is a little bit sweeter than the traditional sauerkraut and is soooo yummy!

German Bratwurst hot dog with red cabbage sauerkraut

How to make Bratwurst Hot Dogs?

  • You start with making the quick pickled red cabbage sauerkraut, as it need almost 30 minutes to cool down before serving it. Heat olive oil in a large pan and cook caraway seeds until fragrant (1 minute or so). Add sliced red onion and chopped red cabbage to the pan and cook, stirring, for 5-7 minutes or until cabbage starts to wilt. Add vinegar to the mixture and cook for a further 4 minutes. Remove from heat and allow to cool down.
  • When the cabbage mixture has completely cooled down, whisk remaining vinegar with olive oil and add it, along with parsley, and season with salt and pepper.
  • Cook bratwurst sausages on the grill, turning them regularly to cook evenly, for 12 minutes or until browned and cooked through.
  • Serve juicy grilled bratwursts in a bread roll loaded with red cabbage sauerkraut and mustard.

German Bratwurst hot dog with red cabbage sauerkraut

German Bratwurst hot dog with red cabbage sauerkraut

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Cooling down: 30 minutes
Total Time: 1 hour

Ingredients

  • 4 fresh Bratwurst sausages
  • 2 tablespoons olive oil
  • 1 teaspoon caraway seeds
  • 1 small red onion, halved, thinly sliced
  • ½ red cabbage, core removed, leaves shredded
  • 4 tablespoon apple cider vinegar
  • 1 tablespoon roughly chopped parsley leaves
  • mild English mustard, to serve
  • Bread rolls to serve

Instructions

  1. To make sauerkraut, heat 1 tbsp oil in a large pan over medium heat. Add caraway seeds and cook, stirring, for 1 minute or until fragrant. Add onion and cabbage, and cook, stirring, for 5 minutes or until cabbage starts to wilt. Add 2 tbsp vinegar and cook for a further 4 minutes, then cool for 20-30 minutes.
  2. Meanwhile, preheat grill to medium. Cook sausages, turning regularly, for 12 minutes or until browned and cooked through.
  3. Combine remaining 2 tbsp vinegar with remaining 1 tbsp oil. Stir into cabbage mixture, along with parsley, then season with salt and pepper. Serve bratwurst in a roll, with sauerkraut and mustard.

Notes

This recipe was adapted from Feast magazine.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 428Total Fat: 37gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 73mgSodium: 913mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 15g

 

 

Kaylynn

Wednesday 7th of October 2020

I know this is an old post- but should’ve kraut be served warm or cold?

Syzi

Thursday 21st of June 2018

The ingredients say 2tbls spins on vinegar but the method says 4

Adore Foods

Thursday 21st of June 2018

Hello Syzi, it was typo in the recipe. There should be 4 tablespoons apple cider vinegar and you divide 2 and 2 as per recipe says. Have just updated it. Thank you for letting me know. Hope you'll enjoy it!

Lisa

Thursday 2nd of October 2014

This is not Sauerkraut, this is red cabbage, Sauerkraut is white cabbage and you never ever ever use Olive oil it has a too strong taste on its own.I know this is not a traditional recipe but some Things need to be said;)

Oana Iancu

Thursday 2nd of October 2014

Thank you Lisa for your comment. As mentioned, it has nothing to do with the classic Sauerkraut. By the way, I have my Sauerkraut with olive oil, that is how I like it. It just happens we have a different taste :)

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