A stuffed bratwurst sandwich gets an upgrade with turkey Rachael bratwursts from Ferndale Market. They're stuffed with sauerkraut, sprinkled with smoked Gouda, and baked until gooey, then layered on toasted bread with Thousand Island and mustard for a deli-meets-comfort food favorite.
Because the turkey bratwurst is fully cooked, this sandwich comes together fast. With sauerkraut, smoked Gouda, and Thousand Island dressing, it's a playful spin on a classic Rachael or Reuben, only easier to pull off on a weeknight. For more quick dinners, try my chipotle chicken sandwich or quesadilla burgers, and browse all my weeknight sandwich recipes.
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Why You'll Love This Recipe
- Turkey Brats! We love using Ferndale Market for our turkey recipes. Read more about their farming practices. They love their turkeys!
- Sauerkraut Lovers! Featuring a turkey brat with sauerkraut and stuffed with more sauerkraut!
- Deli classic with a twist! All the vibes of a Rachael or Reuben, but in bratwurst form.
- Low effort, big payoff! Brats are oven baked, cheese gets melty, dinner's done.
What You'll Need
- Rachael Turkey Bratwursts - Juicy, flavorful, and fully cooked, which makes this recipe fast and easy. We love the ones from Ferndale Market!
- Sauerkraut - The star for kraut lovers. Tangy, briny, and the perfect deli-style bite.
- Smoked Gouda - Melty and rich with just enough smokiness to play off the kraut.
- Thousand Island Dressing - Creamy, tangy, a little sweet. It ties it back to that Rachael/Reuben inspiration.
- Stone Ground Mustard - Adds sharpness and texture from the seeds, balancing the cheese and dressing.
- Bread (marble rye, pumpernickel rye, or gluten free sourdough) - Bold flavors that stand up to kraut and cheese, with a gluten free option so no one misses out.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Slice the bratwursts
Cut each turkey brat in half, then slice lengthwise to make a pocket, keeping the casing intact on one side.
Step 2: Stuff the brats
Fill each pocket with sauerkraut and sprinkle with shredded Gouda.
Step 3: Bake until melty
Arrange brats cut side up on the baking sheet and bake 10 to 12 minutes, until the cheese is melted and starting to brown.
Step 4: Toast and build
Toast the bread, spread one slice with mustard and the other with Thousand Island. Add one or two stuffed brat halves, extra warmed kraut if you like, and top with the second slice. Serve warm.
Tips and Tricks
Drain the kraut well. Too much liquid makes soggy bread. I made this mistake by using the saurkraut straight from the can. The sandwiches were so soggy.
Don't overstuff. A little sauerkraut and cheese goes a long way. Add more after baking for a packed bratwurst sandwich.
Keep the casing intact. Slice carefully so the brat still holds together and forms a pocket for the filling.
Ingredient Swaps
- Cheese Swaps: Smoked Gouda brings depth, but Swiss, provolone, or sharp cheddar also melt beautifully.
- Dressing Twist: Thousand Island is classic, but Russian dressing or even a homemade low FODMAP Thousand Island can work too.
- Mustard Options: Stone ground adds texture, but Dijon or spicy brown mustard gives a sharper bite.
More Sandwich Filling Ideas
If you're the type who loves to play with flavors, this turkey bratwurst recipe is basically a blank canvas. Stuff Ferndale turkey bratwursts with all kinds of fillings to keep sandwich night interesting.
- Jalapeños + Cheddar - For spice lovers who want a kick.
- Pickles + Swiss - A dill pickle spear tucked inside with melty Swiss = deli vibes.
- Spinach + Provolone - Adds greens and a mild, gooey cheese.
- Roasted Red Peppers + Mozzarella - Sweet peppers balance the richness.
- Mushrooms + Fontina - Earthy, cheesy, and cozy.
- Bacon Crumbles + Cheddar - Because bacon always wins.
Special Diet Variations
Gluten Free - Swap marble rye or pumpernickel for a sturdy gluten free sourdough or sandwich bread. Toasting helps it hold up to the fillings and gives it the texture it needs.
Low FODMAP - Use a FODMAP-friendly portion of sauerkraut (about 2 tablespoons per serving, per Monash). Pair with lactose free Gouda or a sharp lactose free cheddar. Stick with gluten free bread to keep it gentle on digestion.
Dairy Free - Replace the Gouda with a dairy free mozzarella or smoked vegan cheese. It won't be quite as gooey, but it still gives you that cheesy vibe.
Lower Carb - Skip the bread and serve the stuffed turkey bratwurst on its own with extra kraut and mustard.
FAQs
Yes! You can slice and stuff the turkey bratwursts up to a day in advance. Store them covered in the fridge, then bake right before serving so the cheese melts fresh.
Don't overfill. A spoonful of sauerkraut and a sprinkle of cheese is enough. Make sure the casing is intact on one side so it holds everything together as it bakes. I personally love the melted cheese that spills onto the baking sheet.
Rye and pumpernickel bring those classic deli flavors, while sourdough adds a tangy flavor. For gluten free diets, use a sturdy gluten free sourdough so it doesn't fall apart under the sauerkraut and cheese.
Absolutely. Swiss, provolone, cheddar, or even a lactose free cheese all work well. Choose a cheese that melts smoothly and pairs with tangy kraut.
Turkey bratwursts are lower in fat and calories than traditional pork brats, making them a lighter option without losing flavor.
Yes! Freeze them before baking for up to 2 months. Thaw in the fridge overnight, then bake as directed. I don't recommend freezing assembled sandwiches since the bread and sauces won't hold up well.
According to Monash, sauerkraut is Low FODMAP in small servings (about 2 tablespoons). Keep portions modest if you're sensitive to mannitol.
A Reuben is made with corned beef, Swiss cheese, sauerkraut, and Thousand Island or Russian dressing on rye bread. A Rachael swaps the corned beef for turkey and often uses coleslaw instead of sauerkraut. This stuffed bratwurst sandwich is a playful twist on the Rachael, with turkey bratwursts standing in for sliced turkey.
Storing and Reheating
Storing: Wrap leftover stuffed bratwursts tightly in foil or place in an airtight container. Store in the fridge for up to 3 days. Keep the bread and sandwich fillings separate to prevent them from getting soggy.
Reheating: Warm the leftover brats in a 350 degrees F oven for 10-12 minutes until heated through and the cheese is melty again. You can also microwave in 30-second bursts, but the oven keeps the texture better.
Freezing: You can freeze the stuffed bratwursts (before baking) in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight, then bake as directed. I don't recommend freezing assembled sandwiches. The bread and sauces won't hold up well.
Make Ahead Tip: Stuff the brats up to a day in advance, cover, and refrigerate. When ready to serve, bake as directed and build your sandwiches fresh.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Turkey Bratwursts: Ferndale's brats are made with turkey and seasonings, but if you use a different brand, check the seasonings.
- Sauerkraut: According to Monash, sauerkraut is Low FODMAP at about 2 tablespoons per serving. Keep portions modest if you're sensitive to mannitol.
- Cheese: Smoked Gouda is naturally low in lactose and generally well-tolerated in a standard serving. For extra caution, you can use a lactose free cheddar or Swiss.
- Bread: Choose a gluten free sourdough or other certified Low FODMAP bread option. Traditional rye and pumpernickel are not great choices.
- Sauces: Thousand Island and mustard can sneak in onion or garlic. To keep it safe, use my homemade Low FODMAP Thousand Island dressing and double-check the label on your mustard.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
What To Serve With Bratwurst Sandwiches
Pair your stuffed turkey bratwurst sandwich with cozy roasted tiny potatoes tossed in garlic oil or a fresh broccoli bacon salad. For a tangy crunch, go with my classic coleslaw. If you want something creamy and comforting, the Instant Pot potato salad or gluten free pasta salad is always a hit.
More Loveable Turkey Recipes
- Cheesy Turkey Bratwurst Pasta - a one-pot dinner that's creamy, comforting, and full of flavor.
- Frozen Breakfast Burritos with Turkey Sausage - freezer-friendly and perfect for busy mornings.
- Crockpot Turkey Tenderloins - not only for Thanksgiving! It's a great high protein, low fat option.
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Stuffed Turkey Bratwurst Sandwiches
Ingredients
- 4 turkey Rachael bratwursts fully cooked (Note 1)
- 8 ounces sauerkraut drained
- 7 ounces smoked Gouda shredded (Note 2)
- ½ cup Thousand Island dressing
- ¼ cup stone ground mustard (Note 3)
- Bread Options: marble rye, pumpernickel rye, or gluten free sourdough
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment.
- Slice bratwursts in half crosswise, then lengthwise, keeping casing intact to form a pocket.
- Drain sauerkraut and spoon it into each brat. Sprinkle with shredded Gouda.
- Bake for 10 to 12 minutes, or until the cheese is melted.
- Toast bread. Spread one slice with stone ground mustard and the other with Thousand Island.
- Add one or two stuffed brat halves, extra sauerkraut if desired, and top with the second slice of bread.
Venessa Mandelkow says
Fell in love with sauerkraut again with this sandwich. I used gluten free sourdough bread, and it was delicious!