Bratwurst & Gouda Sandwiches
with Horseradish Mayo, Apple-Cabbage Slaw & Paprika Potatoes
- Soy
- Eggs
- Milk
- Wheat
Juicy bratwurst is sliced and layered with caramelized onion and melty gouda on toasted baguettes spread with tangy horseradish mayo. The sandwiches are served alongside crisp apple-cabbage slaw in a Dijon dressing and golden paprika-roasted potatoes. This is hearty German-inspired comfort food with bright, crunchy contrast.
Ingredients
1 teaspoon
Spicy Horseradish Paste
(Contains: Soy)
1 unit
Red Onion
½ tablespoon
Savory Paprika Blend
2.5 teaspoon
White Wine Vinegar
½ unit
Apple
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 slice
Gouda Cheese
(Contains: Milk)
4 ounce
Coleslaw Mix
2 teaspoon
Dijon Mustard
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
5 unit
Potatoes
9 ounce
Bratwurst Sausage
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Dice potatoes into ½-inch pieces. Halve, peel, and thinly slice onion.
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In a small bowl, combine horseradish paste, half the mayonnaise, salt, and pepper. Set aside until ready to serve.
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Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Savory Paprika Blend (all for 4 servings), salt, and pepper. (For 4, spread potatoes out across entire sheet.)
-
Roast on top rack for 10 minutes (you’ll add more to the sheet then).
-
While potatoes roast, heat a drizzle of oil in a large pan over medium heat. Add onion, salt, and pepper; cook, stirring and adding splashes of water as needed to prevent sticking, until softened, 6-8 minutes. TIP: Lower heat and add a splash of water if onion begins to brown too quickly.
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Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add bratwurst* to opposite side of sheet (for 4 servings, leave potatoes roasting; arrange bratwurst on a second sheet and roast on middle rack, swapping rack positions with potatoes halfway through).
-
Return to top rack and roast until potatoes are browned and tender and bratwurst is cooked through, 10-15 minutes.
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While bratwurst and potatoes roast, halve, core, and thinly slice half the apple (whole apple for 4 servings).
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In a large bowl, combine mustard, half the vinegar, remaining mayonnaise, ½ tsp sugar, salt, and pepper (all the vinegar and 1 tsp sugar for 4).
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Add coleslaw mix and sliced apple; toss until coated.
- Halve baguettes lengthwise.
- When bratwurst and potatoes are done, remove sheet from oven. Transfer potatoes to a plate. Transfer bratwurst to a cutting board and halve lengthwise.
- Carefully arrange baguette halves, cut sides up, on same baking sheet. Top bottom halves with bratwurst, onion, and gouda.
- Bake on top rack until bread is toasted and cheese melts, 3-4 minutes.
-
Spread horseradish mayo on top halves of toasted baguettes. Close to form sandwiches; halve crosswise.
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Divide sandwiches, slaw, and roasted potatoes between plates. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sandwich flavors were well-received, especially by families; one customer noted the bratwurst flavor was muted when cooked in the oven.
- Ease of prep: A teenager was able to make this meal easily for the whole family, which speaks to how approachable the recipe is.
- Suggestions: Consider grilling or pan-searing the bratwurst in a cast iron instead of roasting — one customer found oven cooking left the casing tough and difficult to eat.
