Oktoberfest Bratwurst Sandwich with Pink Sauerkraut

Yield: 4 Sandwiches

Vegan Oktoberfest Bratwurst Sandwich made with Beyond sausage, pink sauerkraut, and served on a pretzel bun.

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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.

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.

Author: Annie Kimmelman