Brats on a Bun (AKA BOB)
You can’t just wing this – you may think you can but you can’t. Ask any German.
The only way to properly eat a Bavarian Bratwurst in a bun. First, choose your favorite Bavarian Meats, or 3, or 4, or more. Our brats are packed full of flavor, so the rest of the instructions will be fairly simple. and a healthy amount of sauerkraut.
Directions
Get out a bakery-quality roll of choice.
Heat up bratwurst on grill or pan.
Heat up sauerkraut.
Put bratwurst on a bun. You MUST use a high-quality hoagie roll, German brötchen, or pretzel bun (NEVER use a regular hot dog bun, this is a huge mistake).
Top with German mustard. Good German mustard is very important to us. (See Bavarian Meats “Ketchup” Recipe)
Add a healthy amount of sauerkraut.(also can be used as a slang name for a crabby German). We may know a few.
Perhaps you are inclined to add some sautéed onions. Unless it’s date night, then you might want to pass on these.
Eat.
Ingredients
Bavarian Meat’s bratwurst, wieners, smoked brat, knackwurst, polish, smoked cheddar, hot smoked cheddar, smoked links, weisswurst, or Seattle Style.
German mustard (look it up). If it’s not over $10, you are wasting your time. If it’s bright yellow, you are also wasting your time.
Bakery quality roll. Not sure if you know this, but Germans are very picky about their rolls. We have been schooled on this since birth.
Sauerkraut
Onions (if you like grilled onions and don’t have a date later.)
Bing bang boom, dinner is served!
Pro-tip: Don’t ever try adding ketchup. Ever.