Sauerkraut Topped Brat Burgers |Cooking With Amanda

Did you ever discuss nationality in school? I remember it vividly. We all went around the classroom and revealed what was in our blood lines. There were lots of Irish, lots of German, some Native American too. I loved the fact that I was only one nationality - 100% Greek.

And now I've noticed my own kids love talking about their what's in their genes. They are half German and half Greek. Every once in a while Irish sneaks in there too, when they remember it exists.

I admit, I tend to only focus on one nationality when it comes to food, the Greek side. However, once a year I ignore the Mediterranean and turn to the Danube. Once a year I totally crave German food!

I want big soft, salt covered pretzels with melted cheese, cream puffs the size of my head, and brats with spicy mustard covered in mound of sauerkraut (good German beer is a must too).

We have a big local Oktoberfest festival in September. But in my mind, September is too early. I want to celebrate Oktoberfest in October!

October is when I load up on all my favorite German food and beer in the comforts of my own home. No diets allowed, just stretchy pants!

I know sauerkraut isn't the top condiment around, but I'm telling you when you pile the tangy sauerkraut atop a piping hot, juicy brat, well then you have yourself a new favorite "burger".

Yep, a brat burger. I swapped out the typical hot dog bun for a hamburger bun, then I cut the brat in half (clever huh?). The brat is topped it with a spicy sauerkraut-giardinara mix.

And let's face it, it wouldn't be right if you didn't add spicy mustard to this brat burger, would it? The creamy, melted Munster cheese just makes this sandwich a German winner.

I got the German meal down, now, all I have to do now is work on perfecting the giant cream puff!

Don't forget the sides! This is a sandwich well worthy of David's fantastic grilled sweet potatoes.

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Sauerkraut Topped Brat Burgers Recipe

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Ingredients

6 stadium brats
14 ounces sauerkraut
1 cup giardiniera, coarsely chopped
6 hamburger buns
6 slices munster cheese
6 tablespoons dijon mustard

Directions

Fill a skillet with 1 inch of water, add brats.
Cover and simmer for 10 minutes or until brats are fully cooked.
Drain water and return skillet to heat.
Let brats brown in hot skillet for 1-2 minutes.
Preheat broiler.
In a bowl, combine sauerkraut and giardinara.
Cut each brat in half, lay two halves on the bottom of buns, top with kraut mixture and sliced Munster cheese.
Place brats under broiler for 3-5 minutes or until cheese has melted.
Top burgers with Dijon mustard and bun.