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Grilled Bratwurst Sandwiches with Tomato Jam and Sauerkraut

Scott Phillips

Servings: four.

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

Nutritional Information

  • Calories (kcal) : 830
  • Fat Calories (kcal): 390
  • Fat (g): 44
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 23
  • Cholesterol (mg): 85
  • Sodium (mg): 2100
  • Carbohydrates (g): 79
  • Fiber (g): 6
  • Protein (g): 29


  • 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.

Serve with a tangy German Potato Salad on the side.


Rate or Review

Reviews (3 reviews)

  • Kimberly_C | 10/05/2014

    Loved it!

  • lizykat | 06/17/2012

    I made the entire recipe and loved it...the tomato jam is 'da bomb'... HOWEVER, it did not cook down in 20 minutes...truth be told I did increase the batch size but even then it took over 1 1/2 hours to get to a good thickened consistency. Amazing flavor all around! thank you for your recipe.

  • User avater
    wlundycan | 11/04/2010

    This rating is for the tomato jam only, as it was all I made. This recipe was the only truly savory tomato jam recipe I could find in an hour of searching all over the web: I wanted something I could incorporate with savory dishes such as corned beef hash. And it didn't disappoint - the tomato flavors sing through, and it's turned out to be a very popular condiment at our dinner parties, particularly for those who care neither for sweet condiments nor salse.

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