Grilled Bratwurst Sandwiches with Tomato Jam and Sauerkraut
Yield: Servings: four.
Source: Fine Cooking: By Liz Pearson
Give those hot dogs and burgers the night off and grill up a sandwich with substance instead. Ripe tomatoes, vinegar, sugar, and fresh thyme make a tangy, jam-like condiment for these hearty sandwiches. If you don’t have a grill or you’re rained out, cook the bratwurst on a grill pan on the stovetop, or broil them. They’ll taste just as good.
3 medium ripe tomatoes (3/4 to 1 lb.), cored and chopped
1 Tbs. apple cider vinegar
2 tsp. granulated sugar
1 tsp. finely chopped fresh thyme
Kosher salt and freshly ground black pepper
4 uncooked bratwursts (about 1-1/4 lb.)
4 hoagie sandwich rolls, split
1 Tbs. extra-virgin olive oil
1/2 tsp. cumin seed
1 cup bagged sauerkraut, drained
1/3 cup lower-salt chicken broth
Prepare a medium gas or charcoal grill fire. Meanwhile, in a small saucepan, combine the tomatoes, vinegar, sugar, thyme, 1/4 tsp. salt, and 1/8 tsp. pepper. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer, stirring often, until most of the liquid has evaporated and the mixture resembles a thick, chunky ketchup, about 20 minutes. Season to taste with salt and pepper; set aside. Grill the sausages, turning occasionally, until cooked through and dark golden-brown all over, 10 to 15 minutes. During the last few minutes of cooking, toast the sandwich rolls on the grill, 30 seconds to 1 minute per side. While the sausages are cooking, heat the oil and the cumin seed in a small saucepan over medium heat until fragrant, 2 to 3 minutes. Add the sauerkraut, broth, 1/4 tsp. salt, and 1/8 tsp. pepper and bring to a boil. Cover, reduce the heat to medium low and simmer, stirring occasionally, for 10 minutes. Season to taste with salt and pepper. Spread the rolls with some of the tomato jam and then place a sausage inside each. Top the sausages with the sauerkraut and serve.
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