Bratwurst Sliders

How to Make Bratwurst Sliders

1. 1

   Step 1: Make the apple compote

   In a medium skillet over medium heat, melt the butter. Add the diced apple, brown sugar, apple cider vinegar, and kosher salt, then cook, stirring occasionally, until the apple softens and the liquid reduces to a jammy consistency, about 8–10 minutes. Remove from heat and keep warm.

   For this step

   • 1 mediumGranny Smith apple, peeled and diced
   • 1 tbspUnsalted butter
   • 2 tbspLight brown sugar, packed
   • 1 tbspApple cider vinegar
   • 1/4 tspKosher salt
   
2. 2

   Step 2: Cook the bratwurst

   Heat a large skillet or grill over medium-high heat and add the bratwurst. Cook, turning occasionally, until browned on all sides and cooked through, about 10–12 minutes (internal temperature 160°F/71°C). Transfer to a plate and let rest a couple minutes, then slice each link in half lengthwise if desired for perfect slider fit.

   For this step

   • 6 linksBratwurst sausages
   
3. 3

   Step 3: Whisk the spicy aioli

   In a small bowl, combine the mayonnaise, sriracha, and Dijon mustard. Whisk until smooth and taste for heat, adding a touch more sriracha if you want extra kick. Chill briefly while you finish other components so flavors meld.

   For this step

   • 1/3 cupMayonnaise
   • 1 tbspSriracha hot sauce
   • 1 tbspDijon mustard
   
4. 4

   Step 4: Toast the slider buns

   Split the slider buns and place cut-side down in a dry skillet or on a baking sheet under the broiler for 1–2 minutes until lightly toasted and golden. Watch carefully to prevent burning and remove when just crisped.

   For this step

   • 6 countSlider buns (soft small rolls)
   
5. 5

   Step 5: Assemble and serve

   Spread a generous teaspoon of the spicy aioli on each toasted bun bottom, top with a bratwurst piece, a spoonful of warm apple compote, and close with the bun top. Arrange on a platter and serve immediately so the buns stay crisp and the compote is warm.
   

1. In a medium skillet over medium heat, melt the butter. Add the diced apple, brown sugar, apple cider vinegar, and kosher salt, then cook, stirring occasionally, until the apple softens and the liquid reduces to a jammy consistency, about 8–10 minutes. Remove from heat and keep warm.
2. Heat a large skillet or grill over medium-high heat and add the bratwurst. Cook, turning occasionally, until browned on all sides and cooked through, about 10–12 minutes (internal temperature 160°F/71°C). Transfer to a plate and let rest a couple minutes, then slice each link in half lengthwise if desired for perfect slider fit.
3. In a small bowl, combine the mayonnaise, sriracha, and Dijon mustard. Whisk until smooth and taste for heat, adding a touch more sriracha if you want extra kick. Chill briefly while you finish other components so flavors meld.
4. Split the slider buns and place cut-side down in a dry skillet or on a baking sheet under the broiler for 1–2 minutes until lightly toasted and golden. Watch carefully to prevent burning and remove when just crisped.
5. Spread a generous teaspoon of the spicy aioli on each toasted bun bottom, top with a bratwurst piece, a spoonful of warm apple compote, and close with the bun top. Arrange on a platter and serve immediately so the buns stay crisp and the compote is warm.