Make Your Next Grilled Cheese German-Style For 10x More Flavor

There are a million ways to grill a cheese, but they should all deliver toasty bread, melted dairy, and a rich flavor profile. When you want to not only maximize the decadence but also introduce some new tastes, try making it German-style by incorporating some sausage and sauerkraut, a one-two punch that makes it heartier and brighter.

Sauerkraut is quite acidic, which is why it's historically such a great pairing with sausage. Whether it uses vinegar or the traditional pseudo-brine of cabbage juice and salt, the powerful vegetable brightness cuts through the heaviness of cured meat. This same idea makes it great for uplifting dairy fats in cheese and bread fried in butter. Plus, there's a diverse enough number of brands that you can find crunchy ones for extra texture, or smooth ones that let you keep the 100% creaminess of cheese while still providing plenty of flavor.

Putting meat in a grilled cheese is no secret, but German sausages, whether you're talking knockwurst or bratwurst or fully cooked versus cured, are special. They contain an incredible depth of flavor that doubles as a seasoning agent. You can slice them in half lengthwise and enjoy the snap of the casings or cut them into thin discs when you just want some protein. You can even treat them like a hot dog and grill them, boil them in beer, or just pop them in the microwave first to render some fat and bring out their flavors before they ever grace your sandwich.

Depending on the exact type of sauerkraut and sausage you go with, you may need to revise your go-to breads and cheeses. Some meats contain quite a bit of fat, so some cheeses might make your meal oily, and some sauerkrauts have so much juice that a thicker bread may be called for.

Pork sausage fat content usually ranges between 25% and 40%, so rendering some out ahead of time can expand your options. Still, if you prefer keeping it all, look to some of the more underrated cheeses for a grilled cheese. Swiss and Jarlsberg are particularly good because their natural nuttiness pairs well with meats and sauerkraut. If you are using a low-fat sausage, you can make your sandwich extra German with a bit of butterkäse, a rich, melty cheese that works perfectly on sandwiches. Regardless of your choice, grating cheese is a simple trick for a meltier recipe that also lets you mix the sauerkraut directly in, ensuring it's evenly distributed.

Most evenly sliced thick-crusted, rustic bread should be able to absorb a little extra juice and fat in the pan. Pumpernickel is a famous German variety that's especially well-paired with sauerkraut and provides some truly rich aromas. More common sourdough also works well, and all those little holes can help excess drip out and evaporate away. Try to avoid delicate white breads because even if they can stand up to the liquids, they may not be strong enough to hold everything together once it's time to eat.