These Bratwurst Sliders are loaded up little sandwiches that pack a lot of flavor (and beer) into small servings. Don’t forget the beer cheese (which is surprisingly easy to make) or the beer braised onions, which are rich and caramelized, if you really want to do it right. Bonus points if you make the pretzel rolls from scratch!
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Behold, the food of my people: pretzels and beer.
It’s almost spring, which means there are plenty of birdies singing sweet songs in the trees, budding and blooming flowers, and the beginning of sunny days sneaking into the week. All things that I’m absolutely loving at the moment.
However, it also means that we’re about half a year away from Oktoberfest and football season, so my food timing is kinda questionable right now. But I’m on one of my kicks here; you know how I get.
It all started when I heard that there’s going to be a craft beer and pretzel festival in the city next month. Be still my beating heart, right?!
Obviously the festival isn’t far away, but considering the fact that my brain has been overloaded with visions of glasses of golden ale and knotted, salted snacks, I’ve been struggling. Instead of continuing to count down the days, I decided to take matters into my own hands and revisit an oldie but goodie: Bratwurst Sliders with Beer Cheese and Beer Braised Onions.
You might have noticed that I recently updated my Pretzel Roll recipe from way-back-when– this time, baking them together so that they connect as potential slider buns. And you know I’m not one to squander that sort of freshly-baked opportunity, so I sliced those babies open and filled ’em to the brim with all sorts of beer-y foods.
Like beer brats.
And beer cheese.
And beer braised onions.
What can I say? I’m a woman who knows what she wants.
(It’s beer. All up in my food. And to wash it all down with.)
These Bratwurst Sliders make the perfect party food, game day snack, or hold-you-over-until-a-pretzel-festival dish. Because let’s be real here, there’s no bad time for a loaded up pretzel bun sandwich. No matter what brings you to make these Bratwurst Sliders, just be sure to remember to snap a picture and put it on Instagram with the tag #hostthetoast to show them off. That way I can check them out and drool over yours!
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Bratwurst Sliders with Beer Cheese and Beer Braised Onions
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 sliders 1x
Description
Bratwurst Sliders Recipe Type : Main Cuisine: German Author: Morgan Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Bratwurst sliders with beer cheese, beer braised onions, and pretzel buns! The beer cheese is adapted from a recipe by Rachel Ray.
Ingredients
- 12 pretzel buns (click for recipe) or other slider buns
- For the beer-braised onions:
- 1 tablespoon butter
- 1 large white onion, sliced thin
- 1 (12 ounce) bottle German beer
- 1 teaspoon sugar
- 1 teaspoon Worcestershire
- Kosher salt and black pepper, to taste
- For the bratwurst:
- 10 pre-cooked beer bratwursts, cut into fourths
- For the beer cheese:
- 10 ounces cheddar cheese, shredded
- 4 ounces Gruyere cheese, shredded
- 1 tablespoon cornstarch
- 1 cup German beer
- 2 cloves garlic, minced
- 2 teaspoons spicy brown mustard
- Hot sauce and Worcestershire, to taste
Instructions
- To start, make the beer braised onions. Add thinly sliced onions and about a tablespoon of butter to a medium-sized frying pan. Saute the onions until soft and translucent.
- Add sugar, Worcestershire, salt, pepper, and pour in the entire bottle of beer.
- Cook over medium heat until the onions lightly begin to caramelize and most of the liquid has been absorbed, about 20 minutes.
- Scoop onions into a bowl and cover with aluminum foil to keep warm.
- Add the sliced bratwurst to your pan and saute on medium-high until the skin has browned in spots.
- As the bratwurst cooks, toss the cheeses and cornstarch in a medium-sized bowl. In a small saucepan, bring a cup of lager to a boil. Stir in the minced garlic.
- Bring the heat down to simmer and add cheese mixture, a handful at a time, stirting constantly with a wooden spoon to melt the cheese evenly.
- After the cheese is completely melted, stir in the brown mustard. Add hot sauce and worcestershire sauce, to taste, if desired.
- Layer the pretzel bun bottoms with the bratwurst, then the beer cheese, and then the onions. Cover with the top buns and serve warm.
- Serve bratwurst, warm beer cheese, and onions on rolls and enjoy!
I’ve always opted not to try Franziskaner Hefe-Weisse, but after this post I will definitely be testing it out. Sounds delicious along with the rest of the things you’ve mentioned!
I have a feeling you’ll like it, Amanda. Let me know when you try it, and what you think!
Definitely planning on making these sooner rather than later. I’ll probably serve them on Christmas Eve when I have my family over.
I think they’d be a Christmas Eve hit. Please let us know how they turn out!
Wow, first picture on Serious Eats and I had to stop. I wish had one now. Awesome looking sandwich. Thanks for posting and one to add to my must try list.
Steve, when you make them make sure to comment on here again and let me know how you liked them! I was obsessed with them after I made them. I ate them morning, noon, and night for days, haha.
My favorite recipe by far. Made it 3x already and will be making it again!
Yea, I think it’s about time for round two of these for me, as well.
I know this is an old blog post…..but let me tell you, stumbling across it made my day!! I lived in Germany for quite some time…..your recipe and beer selections remind me of the great flavors I TOTALLY miss since leaving Germany.
I simmered beer brats in sauerkraut with onions and potatoes and a bit of vinegar and seasoning. They were served on toasted mini-buns, topped with sauerkraut and cheese, with mustard and mayo. Gently warmed in the oven to melt the cheese. Served with boiled potatoes. Lots of condiments on the side…delicious.
I lived in Germany for 3 years.