Bring on the steins for these bratwurst hotdogs sandwiched in chewy pretzel-style rolls with our cheat's sauerkraut.






Skill level

Average: 4 (23 votes)


  • 7 g sachet dried yeast
  • 1 tbsp olive oil, plus extra, to grease
  • 420 g plain flour, plus extra, to dust
  • 1 tbsp caster sugar
  • 2 tbsp bicarbonate of soda
  • 6 bratwurst (see Note) or pork sausages
  • sweet German mustard (see Note) or mild English mustard, to serve


Red cabbage sauerkraut

  • 2 tbsp olive oil
  • 1 tsp caraway seeds
  • 1 red onion, halved, thinly sliced
  • ½ red cabbage, core removed, leaves shredded
  • 80 ml (⅓ cup) apple cider vinegar
  • cup roughly chopped flat-leaf parsley leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time 1 hour and 10 minutes

Drink match Weihenstephan Hefe Weissbier, Germany (500 ml, $5.99)

To make pretzel rolls, place 250 ml warm water into bowl of an electric mixer fitted with a dough hook. Sprinkle over yeast, stirring to dissolve. Set aside for 10 minutes or until mixture starts to bubble. Add olive oil, flour, sugar and 1 tsp salt. Mix on low speed for 2 minutes or until mixture forms a dough. Increase speed to medium and mix for a further 8 minutes or until dough is smooth and elastic. Form into a ball and place in a lightly greased bowl. Cover with a tea towel and leave in a warm, draught-free place for 40 minutes or until doubled in size.

Punch down dough, then turn out onto a lightly floured work surface. Knead for 1 minute, then roll into a fat sausage shape and cut into 6 equal pieces. Shape each piece into 12 cm-long rolls and arrange 5 cm apart on a floured work surface. Cover with a tea towel and leave in a warm, draught-free place for 20 minutes or until slightly risen.

Preheat oven to 200°C. Bring 2 L water to the boil and add bicarbonate of soda; be careful as liquid will foam up. Remove saucepan from heat and carefully drop in 2 rolls. Blanch for 20 seconds, spooning a little water over, then remove using a slotted spoon, holding dough over the pan to drain well. Place onto an oven tray lined with baking paper. Repeat with remaining rolls. Sprinkle with sea salt flakes, then bake for 10 minutes or until golden. Cool for 5 minutes on tray, then transfer to a wire rack to cool completely.

Meanwhile, to make sauerkraut, heat 1 tbsp oil in a large pan over medium heat. Add caraway seeds and cook, stirring, for 1 minute or until fragrant. Add onion and cabbage, and cook, stirring, for 5 minutes or until cabbage starts to wilt. Add 2 tbsp vinegar and cook for a further 4 minutes, then cool for 15 minutes.

Meanwhile, preheat grill to medium. Cook sausages, turning regularly, for 12 minutes or until browned and cooked through.

Combine remaining 2 tbsp vinegar with remaining 1 tbsp oil. Stir into cabbage mixture, along with parsley, then season with salt and pepper. Serve bratwurst in pretzel rolls, with sauerkraut and sweet German mustard.



• Bratwurst are German-style sausages made with pork or veal. They’re available from select delis, butchers and Continental food shops.

• Sweet German mustard is available from select delis and German food shops.


Photography Chris Chen