Sheboygan Sandwiches
September 16, 2009
If you never tried a sheboygan sandwich, you don’t know what your missing!! After attending numerous Giants baseball games at the A T & T park, the exciting experience is always completed with a sheboygan sandwich. Honestly I don’t understand why anyone would order an ordinary hot dog, just the smell alone of the sheboygan makes my mouth water. The name sheboygan, originated from where this pork bratwurst is actually made, Sheboygan Falls, Wisconsin. And Yeah! We were lucky enough to find this ball park bratwurst at one of our local food markets, Bianchini’s. There is also the Sheboygan hard roll (a bavarian semmel roll), that evidently has a crisp and chewey crust. To learn more about brats and sheboygans, click here. My husband eats his brat with just sauerkraut and onions (unless he’s at the ball park). Now me, I like a nice sourdough roll that I gut almost all of the insides out, slather with guldens mustard, coleslaw, and of course the stars of this mouth watering sandwich – bratwurst, onions, and sauerkraut!! Please enjoy!
For more recipes with brats, check out cdkitchen.com
- 2 sheboygans (ball park pork bratwurst)
- 1 onion roughly chopped
- 2 cups sauerkraut, slightly drained
- 4- tbsp. olive oil for browning
- 2 – sourdough rolls
- Guldens mustard
- coleslaw (optional)
Heat oven to 350 degrees. In a large non-stick pan, pour in olive oil and bring to a medium low heat. Place sheboygans in one corner, then onions in the second corner, with sauerkraut in the last corner. Saute, turning every 4 to 5 minutes until onions and sauerkraut are soft, and nicely browned (about 45 minutes). Your sheboygans will be nicely browned, as well. Cut your sourdough rolls in half and gut to your satisfaction. Heat your rolls for about 4 minutes to soften, and lightly brown. To assemble your sandwich, spread with guldens mustard (or mustard of your choice), then cut your Sheboygan in half lengthwise and place on the the mustard side. On the other side spoon the desired amount of onions, sauerkraut, and coleslaw (optional). And just so you know, the coleslaw is SO GOOD!
Serves: 24
Total time: 60 minutes
Related posts:
- Turkey Turnovers With Fresh Mushrooms
- Fried Brown Rice with Watercress and Bacon
- Beef Cabbage Rolls With Sauerkraut
