This sandwich can be tasted once a year during “Oktober Fest” in Savannah except when you know how to make this German finger food in your own kitchen and serve it au jus for dipping. We paired the sandwich with sauerkraut and a kale puree on the side.
Freshly made bratwurst can be found daily in the Fresh Market in midtown Savannah and the taste is reminiscent of Germany because of the authenticity.
Preparation time: 15 minutes
Cooking time: 15 minutes
- 4 bratwurst
- 1 cup chicken or beef stock
- 1 cup sauerkraut
- 1 cup cooked kale
- 3 potatoes
- 2 ciabatta rolls
- Dijon mustard
- Boil the peeled potatoes until tender and place in blender with kale. Add milk and butter until smooth. Keep warm.
- Mix the sauerkraut with the broth and bring to a light boil. Add the bratwurst and let simmer until meat is fully cooked.
- Slice the ciabatta lengthwise; spread the kale/potato puree on one side and mustard on the other side of the roll.
- Place 2 bratwurst on each roll and top with sauerkraut.
- Slice in half for easy serving.
- Pour the remaining broth into a cup for dipping.
Serve on a plate with one cup of the broth (au jus) and one cup of the kale/potato puree.
Bon appétit! Guten appetite!