Oktoberfest Vegan Bratwurst Sandwich with Homemade Pink Sauerkraut
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Celebrate Oktoberfest with a vegan twist with this delicious Bratwurst Sandwich, complete with homemade pink sauerkraut. Using Beyond sausage, a thick and flavorful vegan alternative, this sandwich recreates the traditional German bratwurst experience without using any animal products. Paired with the gut-healthy traditional pink sauerkraut and served on a pretzel bun, this vegan bratwurst sandwich is perfect for any Oktoberfest celebration—or simply when you’re craving a hearty, satisfying meal. Don’t forget the fries and a cold beer for the full Oktoberfest experience.
How to Make a Vegan Bratwurst Sandwich:
The Importance of Sauerkraut in German Cuisine:
Sauerkraut is a staple in German cuisine, known for its tangy flavor and gut-healthy benefits. It’s traditionally served alongside bratwurst and other hearty dishes, and adds a refreshing contrast to the rich, savory flavors of this sausage sandwich. This vegan recipe uses a vibrant pink sauerkraut made from red cabbage, which not only adds color to your plate but also packs a nutritional punch.
Why Beyond Sausage?
Beyond sausage is an amazing vegan alternative to traditional bratwurst, with a thick, juicy texture and bold flavors that hold up in any recipe. In this Oktoberfest-inspired sandwich, the Beyond sausage mimics the satisfying bite of a classic bratwurst, while being entirely plant-based and free from animal products. Bratwursts vary from region to region – in some areas they’re thin, in some they’re thick, this Beyond sausage is quite thick, and is probably most comparable to Fränkische Bratwurst which is thicker and has more pronounced flavors.
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Serving Suggestions
This Oktoberfest Bratwurst Sandwich is a hearty meal on its own, but you can enhance your Oktoberfest experience by serving it with a side of crispy fries, potato salad, and of course cold beer. If you’re hosting an Oktoberfest-themed get together, a cute idea could be a DIY bratwurst bar, where guests can customize their sandwiches with different toppings like ketchup, mustard, onions, and extra sauerkraut.
Frequently Asked Questions
1. What exactly is pink sauerkraut, and how is it made?
Pink sauerkraut is a variation of traditional sauerkraut made with red cabbage to give it a vibrant pink hue. It’s fermented just like regular sauerkraut, providing the same gut-healthy benefits and flavor. To make it, shred red cabbage, salt it, press it, and let it ferment in a jar for 2 weeks before storing in an airtight container in the fridge.
2. Can I use a different vegan sausage?
Yes, you can substitute Beyond sausage with any vegan sausage you like. Brands like Field Roast, Tofurky, or Lightlife offer amazing alternatives. Just keep in mind that the thickness and flavor profile may vary slightly depending on the brand.
3. Can I make this bratwurst sandwich gluten-free?
Yes! To make this recipe gluten-free, simply use Beyond Sausage which is gluten-free and serve it on a gluten-free bun or wrap. Many gluten-free pretzel buns are available in stores, or you can opt for a lettuce wrap for a low-carb option. Alternatively, forgo the bun all together.
4. Do I need any special tools to ferment the cabbage?
I used THIS FERMENTATION KIT which includes a jar with an airlock. The airlock is necessary as it allows the carbon dioxide to escape while preventing oxygen from coming in.
{If you like this recipe you’ll love my VEGAN KOREAN BEEF and my VEGAN PIGS IN A BLANKET.}
Oktoberfest Bratwurst Sandwich with Pink Sauerkraut
Ingredients
Pink Sauerkraut
- 1 head Red Cabbage
- Sea Salt
Bratwurst Sandwich
- 4 Sausage Pretzel Buns
- 4 Beyond Meat Sausage
Instructions
Pink Sauerkraut
- To make your sauerkraut, thinly slice a large red cabbage. Then add it onto a food scale and measure the weight in grams.
- Take that weight in grams and multiply it by 0.02. That number in grams is how much salt you need. Measure the salt on your scale and combine into a bowl with your cabbage. For reference, I used 691g of cabbage which equaled 13.8g of salt.
- Now it’s time to soften your cabbage to release the brine. You can use your hands, add it to a ziploc bag and use a rolling pin, or my preferred method which is add it to the jar you’ll be storing it in and press down with a cocktail muddler. Press and press firmly down to release the cabbage’s natural liquids. Be patient and go little by little.
- Once you’ve released enough liquid the cabbage is submerged, close up your jar and top with an airlock cap. I’ve linked the exact one in this post. It also comes with a piece to add into the jar to keep the cabbage fully submerged under the brine. Keep your cabbage out room temperature in the pantry or another semi shaded area. Doesn’t need pitch black, but it shouldn’t be in direct sunlight.
- Fast forward 2 weeks! Remove the airlock and replace it with a normal lid. Keep stored in the fridge for months.
Bratwurst Sandwich
- Grab your sausages and add them to the grill or cook on a pan. Cook until each side is browned.
- Toast your buns and slice 3/4 of the way through. Top with the sauerkraut, a sausage, and more sauerkraut on top.
- Enjoy with cold beer, fries, and the condiments of your choice.