Bismarck Recipe

Cook the bratwurst

Preheat a skillet or grill to medium-high heat. If using a skillet, add 1 tsp neutral oil and heat until shimmering. Place bratwurst in the pan (or on the grill) and brown on all sides, about 3–4 minutes per side. Reduce heat to medium-low, add 2–3 tablespoons water to the pan (if cooking in skillet), cover, and steam until cooked through (internal temperature 160°F / 71°C), about 8–10 minutes total depending on size. Remove sausages and keep warm.

Alternatively, for extra flavor, you can simmer the sausages first in a little beer or broth for 10 minutes, then finish by searing to brown the casing for 3–4 minutes.

Toast the buns

Split brioche buns and spread the cut sides with softened butter. Place face down in a clean skillet over medium heat and toast until golden, 1–2 minutes. Keep warm.

To assemble: layer a toasted bun bottom with a generous spoonful of sauteed sauerkraut, place a bratwurst on top, add one slice each of Swiss and Gruyère (overlapping), drizzle 1–2 tablespoons Tausend sauce over the cheese, finish with optional pickles or jalapeños, then close with the bun top.

Prepare aromatics and apple

Heat 1 tablespoon butter (or oil) in a skillet over medium heat. Add the thinly sliced onion and sauté until translucent and just beginning to brown, about 4–5 minutes. Add the julienned apple and continue to cook 1–2 minutes until apple softens slightly.

Add sauerkraut

Add the drained sauerkraut to the skillet along with caraway seeds and brown sugar. Stir to combine and cook, pressing out excess moisture, for 4–5 minutes so the sauerkraut warms through and flavors meld.

Deglaze and finish

Pour in apple cider and stir, scraping any browned bits from the pan. Continue to cook another 1–2 minutes until most liquid evaporates. Season with 1/4 tsp black pepper and 1/4 tsp salt (adjust to taste — sauerkraut can be salty so taste before adding). Keep warm until assembly.

When ready to assemble and while sausages are still hot, place one slice Swiss and one slice Gruyère over each sausage. Optionally, place assembled sausages briefly under a broiler or cover in the skillet for 30–60 seconds so cheeses melt slightly but do not overbrown.

Make the sauce

In a small bowl combine 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon coarse-grain mustard, 1 teaspoon apple cider vinegar, 1 teaspoon honey, 1 teaspoon finely chopped cornichon, and 1 teaspoon chopped chives or parsley. Season with 1/8 tsp salt and 1/8 tsp freshly ground pepper. Whisk until smooth and taste; adjust acidity or sweetness with additional vinegar or honey as desired. Refrigerate until ready to use.

If using pickled jalapeños or extra pickles, drain and pat dry. Add 1–2 tablespoons per sandwich as desired for brightness and heat.