Anda Bhurji, Bratwurst Patties and Rye Toast with Butter

Ingredients

• 680 g uncooked bratwurst (About 4-5 links)
• 1 tbsp butter (For cooking onions)
• 1 piece yellow onion (Medium, thinly sliced)
• 4 piece pretzel buns (Kaiser rolls also work well)
• 1 cup sauerkraut (Drained well)
• 4 tbsp stone-ground mustard (Or other coarse German mustard)
• 4 slice swiss cheese (Optional)
• 0.25 tsp black pepper (Freshly ground)

Instructions

1. 1

   Prepare Patties and Sauté Onions

   • Carefully slice open the bratwurst casings and empty the sausage meat into a medium bowl.
   • Gently form the meat into four equal-sized patties, about 3/4-inch thick. Avoid overworking the meat to keep them tender. Season the outside of each patty with a pinch of black pepper.
   • In a large cast-iron or non-stick skillet, melt the butter over medium heat.
   • Add the thinly sliced onion and cook, stirring occasionally, for 8-10 minutes until softened and lightly caramelized. Remove the onions from the skillet and set aside.
2. 2

   Cook the Bratwurst Patties

   • Place the same skillet back over medium-high heat. You shouldn't need extra oil.
   • Carefully place the patties in the hot skillet, ensuring they don't touch.
   • Cook for 5-6 minutes per side, until a deep golden-brown crust forms and the patties are cooked through.
   • Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) for safety.
   • If using cheese, place a slice on each patty during the final minute of cooking and cover the skillet to help it melt.
3. 3

   Assemble and Serve

   • While the patties are cooking, you can toast the inside of the pretzel buns. For extra flavor, toast them in the skillet after the patties are done, soaking up some of the rendered fat.
   • Spread a generous layer of stone-ground mustard on the top and bottom buns.
   • Place a cooked patty on each bottom bun.
   • Top with a portion of the sautéed onions and a spoonful of drained sauerkraut.
   • Place the top bun on and serve immediately while hot.

Ingredients

• 4 slices Rye Bread (about 1/2-inch thick)
• 2 tbsp Salted Butter (softened to room temperature)

Instructions

1. 1

   Choose your toasting method. For a toaster, place one slice of rye bread in each slot. For a toaster oven or broiler, arrange slices on a baking sheet. For a skillet, heat it over medium heat.

2. 2

   Toast the bread for 2-3 minutes, flipping halfway if using a broiler or skillet, until it is golden brown and crisp to your liking. Keep a close eye on it as rye bread can toast quickly.

3. 3

   Once toasted, immediately transfer the hot bread to a plate. Spread 1/2 tablespoon of softened butter evenly over one side of each slice. The heat from the toast will melt the butter perfectly.

4. 4

   Serve immediately while the toast is warm and the butter is melted for the best texture and flavor.