Cheesy Sauerkraut Brat Sliders have all the great flavors of your favorite backyard dinner, but sandwiched in buttery Hawaiian buns for a delicious meal made in your kitchen!
We all love a good backyard grill out making some mouthwatering smoked pork tenderloin or even just grilling up some hotdogs, brats and burgers. Sometimes it’s nice to take those flavors into the kitchen when the weather isn’t so nice like with these Cheesy Sauerkraut Brat Sliders.
Unique Hawaiian Bun Sliders
From BBQ Pork Sliders to the classic ham and swiss, it’s hard to deny the goodness of savory meat and cheese sandwiched between buttery Hawaiian buns! Here are few of our favorite ways to make unique sliders with Hawaiian buns,
How to make brat sliders
To get started you will need the following ingredients,
- Pre-cooked brats
- Hawaiian rolls
- Provolone cheese
- Dijon mustard
- Onion flakes
- Worcestershire sauce
Start by slicing the brats in half lengthwise. Add a tablespoon butter to a large skillet and when its melted and coated the bottom of the pan, add all of the brats sliced side down. Cook the brats until they are gold brown. Flip the brats and add a half can of beer to the pan to deglaze it. Cook for a few minutes to cook out the alcohol and let the beer reduce a bit.
Meanwhile, slice the Hawaiian rolls in half and top the bottom half with provolone cheese. Top with the sliced beer brats and drained sauerkraut. Spread Dijon mustard on the top half of the buns and finish assembling the sliders by placing the top buns on top.
Buttery Beer Sauce
In a small bowl, melt 2 tablespoons of butter and stir in onion flakes, Worcestershire sauce and 2 tablespoons of the reduced beer mixture from the pan. Give a quick stir and brush over the sliders.
Cover the pan with foil and bake at 350F for 10 minutes. Remove the foil from the pan and bake an additional 10 minutes. Serve hot with ketchup on the side.
Substitute for Beer
This recipe calls or a half can of beer. You can enjoy the other half while you are cooking up these brat sliders. If you don’t keep beer in your house, then you can use beef broth as a substitute. It will still add a little extra flavor to the sauce and sliders, but won’t be quite the same punch as beer.
Can I use uncooked brats
If you have some quality uncooked brats, you can absolutely use them in this sauerkraut brat slider recipe. We are using pre-cooked brats to keep this an easy 30 minute recipe for weeknights, but that doesn’t mean uncooked brats won’t work great.
After you sear the brats, reduce the heat to low and add a whole can of beer. Cook them in the beer until they are fully cooked through to 165F internal temperature.
What can I substitute for sauerkraut?
As much as I adore sauerkraut, I know it’s not a favorite of everyone. If you or some of your guests don’t like sauerkraut, you can replace it with some grilled onions. Do half and half or just make all of the brat sliders with onions.
What to serve with brat sliders?
We serve these sliders up with ketchup because we like ketchup on our brats. They are great all on their own though with the Dijon and buttery goodness.
These hearty sliders are great served with just about any side dish you would serve at a barbeque. Here are some of our favorites,
- Roasted Garlic & Redskin Potato Salad
- Chopped Caesar Salad
- BBQ Baked Beans
- Grilled Corn & Avocado Salad
- 1 package (14 ounce) pre-cooked brats
- 1 tablespoon butter
- 4 ounces beer (optional)
- 12 pack Hawaiian rolls
- 6 slices Provolone cheese
- 1 can (16 ounce) sauerkraut
- 2 Tablespoons Dijon mustard
- 2 tablespoons butter
- 2 Tablespoons beer pan mixture
- 1 Tablespoon onion flakes
- 1 teaspoon Worcestershire sauce
Preheat oven to 350F.
Add 1 tablespoon butter to a large skillet and heat until the butter is melted. Slice the brats in half lengthwise and place them cut side down in the hot pan. Sear for 1-2 minutes until the brats are golden brown on the sliced side.
Turn the brats and add the beer to the pan to deglaze it. Heat for a couple minutes to let the beer reduce a bit.
Slice the Hawaiian rolls in half and place the bottoms of the buns in a greased 9x13 pan.
Top the bottom half with provolone cheese, beer brats and drained sauerkraut. Spread Dijon mustard on the top half of the buns and finish assembling the sliders by placing the top buns on top.
In a small bowl, melt 2 tablespoons of butter and stir in onion flakes, Worcestershire sauce and 2 tablespoons of the beer mixture from the pan. Give a quick stir and brush over the sliders.
Cover with foil and bake at 350F for 10 minutes. Remove the foil from the pan and bake an additional 10 minutes. Serve hot with ketchup on the side.
If you or some of your guests don't like sauerkraut, you can replace it with some grilled onions. Do half and half or just make all of the brat sliders with onions.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 114Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 284mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 5g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.