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Open Faced Bratwurst Sandwich

Serves 4


4 slices of Malted Grain Sourdough

Beer Braised Onions & Peppers
1 onion, sliced
2 Large red chillies, sliced and deseeded
50 ml Olive oil
1/2 bottle of your favourite beer (nothing bitter)
50ml Worcestershire sauce
2 cloves of garlic crushed
1 tbsp Brown sugar
Salt to taste

Hot Mustard Coleslaw
½ head of Cabbage, sliced
½ bunch of Parsley, chopped
2 tbsp Hot Mustard
½ tsp Caraway seeds
1 Egg yolk
½ c Olive oil
½ c Grapeseed oil
White wine vinegar to taste
Salt to taste
Pepper to taste


Beer Braised Onions & Peppers

Toss onions and chillies in olive oil and a sprinkle of salt and over high heat char (or in a smoking pan) them until blackened on the edges.
Remove from heat and add your onions and peppers to a small sauce pot with remaining ingredients and reduce until a syrup is formed.
Set aside for assembly.

Hot Mustard Coleslaw

Slice cabbage thinly and sprinkle it with salt. Place salted cabbage in a colander to drain. After 30 minutes wring cabbage by hand to squeeze out remaining moisture.
In another bowl combine egg yolk with Caraway seeds and hot mustard and slowly whisk in olive oil and grapeseed oil until a mayonnaise is formed.
Season with salt, pepper and white wine vinegar to your liking.
Toss with Cabbage and chopped parsley to form a coleslaw.

Drizzle olive oil over bratwurst and sliced bread.
Grill your bratwurst over a wood or coals until halfway done then lay sliced bread next to them to finish everything together.

Lay a bed of Coleslaw then bratwurst and finally beer braised onions and chillies.
Serve with the other half of the beer you kept in the fridge.
Then, open another one!

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