Bratwurst on its own doesn’t have a lot of flavor to it. It’s delicious, but definitely just a mild sausage made from pork and veal and cream and sweet spices. It could use a dose of something, and to me, that something is the smoky, salty taste of bacon. My sausage may not be classic, but the way it’s served is—with mustard, pretzel, and kraut, just like you would find it in every German beer garden.
Preheat a grill to medium heat or a grill pan over medium heat. Brush the sausage patties on both sides with the oil, season with pepper, and grill until golden brown and slightly charred on both sides and cooked through, about 5 minutes per side.
Spread some of the honey mustard glaze on the top and bottom of each bun, put a sausage patty on the bottom of the bun, and top with a large spoonful of sauerkraut and
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