Sausage On A Bun Recipe

Cook sausages

Choose cooking method: pan-sear, grill, or simmer. For pan-searing: heat 1 tsp oil in a large skillet over medium heat. Add 4 beef sausages and cook 10–12 minutes, turning every 2–3 minutes until evenly browned and cooked through (internal temp 160°F/71°C). For grilling: preheat grill to medium, grill 8–10 minutes, turning until browned and cooked through. For simmering: place sausages in a shallow pan, cover with water or beer, bring to a gentle simmer and cook 8–10 minutes, then brown in a skillet 1–2 minutes per side if desired.

When sausages are done, transfer to a plate and rest 2–3 minutes.

Sauté onion (optional)

While sausages cook, melt 1/2 tbsp butter (from the 1 tbsp) in a small skillet over medium heat. Add the thinly sliced 1/2 yellow onion and a pinch of salt. Sauté 4–6 minutes until softened and edges are lightly browned. Transfer to a small bowl and keep warm.

Heat sauerkraut

Place the drained 1 cup sauerkraut in a small saucepan over low heat. Warm, stirring occasionally, 3–5 minutes until hot. If you prefer it less sharp, stir in a 1/2 tsp of butter or a splash (1–2 tsp) of water/stock while warming. Season with 1/4 tsp black pepper to taste.

Toast buns

Brush the inside of the 4 buns lightly with remaining butter (about 1/2 tbsp) or oil. Place buns cut-side down on a skillet over medium heat or on the grill for 1–2 minutes until lightly golden and crisp. Watch closely so they don't burn.

Assemble sausages on buns

Place one cooked sausage into each toasted bun. Spoon about 1/4 cup of warm sauerkraut over each sausage. Add sautéed onions evenly over the sauerkraut (about 2 tbsp per bun). Drizzle or spread about 3/4 tsp whole-grain mustard on each sausage (3 tbsp total divided among 4 buns). Add a crack of black pepper over each, to taste.

Serve each sausage on a bun with a bag of chips (1 bag serves 4 if small party bag; adjust per serving). Offer pickle spears on the side if using. Enjoy immediately while hot.

Leftovers: refrigerate any unused sausages, sauerkraut and buns separately in airtight containers for up to 3–4 days. Reheat sausages in a skillet or oven; warm sauerkraut on stove, and toast buns briefly before serving.