Sunday, April 2, 2017
Bratwurst Sliders by Katrina Jorgensen - from "Ballpark Eats" (2016)
6 fresh bratwursts
1 tbsp. olive oil
1 tsp. salt
1/2 tsp. black pepper
12 pretzel slider buns
optional toppings: honey-mustard dipping sauce and/or sauerkraut
Carefully score the casing of the bratwurst lengthwise. Peel the casing off and discard.
Cut each sausage link in half. Use your hands to form the meat into patties.
Slice the onion thinly and set aside. Heat olive oil in a large skillet over medium heat and add the sliced onions. Stir, then sprinkle a little salt and pepper in the pan. Cook until the onions are softened and slightly golden brown. Remove from pan and set aside.
Using the same pan, turn the heat to medium and add the bratwurst patties, working in batches if necessary. Cook for about 3-4 minutes per side, or until each side is browned and cooked in the middle.
Open the pretzel bun and place a bratwurst burger on the bottom. Add about 2 tablespoons of onion. You can also add sauerkraut on top of the onions.
Spread 1 tablespoon of the honey mustard on the inside of the top half of the pretzel bun. Place the top half of the bun on top and serve on a platter.
Of the handful of sandwich recipes I've made out of Ballpark Eats, this one is my favourite so far.
A Milwaukee-inspired recipe for sure, and I've seen bratwurst sliders on a menu or two. Essentially you are taking bratwurst on a bun and transmogrifying it into burger form.
I couldn't find any pretzel sliders -- had a hard enough time finding regular-sized pretzel buns to be honest -- so I tweaked the recipe by making the patties into regular burger-sized shapes.
Something about sausage, onions, sauerkraut and mustard does it for me. The pretzel bun takes it to another level. I want to go to Milwaukee, right now. Sit in a windowless tavern, drink beer that has a funny German name and eat these while watching a game on a small TV over the bar. In other words, this dish will transport you. Go Brew Crew!