Oktoberfest Breakfast Sandwich
German, homemade Bratwurst meets creamy Obatzda cheese spread meets runny egg on a pretzel bun to make this Oktoberfest-inspired breakfast sandwich happen.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 750 g ground pork
- 250 g bacon (finely chopped)
- 1/2 bunch fresh cilantro (remove stems, finely chopped)
- 2 Tbsp sambal oelek
- 1 clove fresh garlic (minced)
- 1 lemon (zest only)
- 1 Tbsp brown sugar
- 1 tsp salt
- 1 tsp pepper
- 250 g camembert (you can also use brie, room temp)
- 10 g butter (room temp)
- 120 g cream cheese (room temp)
- 2 Tbsp fresh, chopped chives (plus extra to sprinkle on top of the eggs)
- 1/4 yellow onion (finely chopped)
- 1 tsp paprika powder
- 120 ml beer (Oktoberfest beer is great for this, but any beer will work!)
- 6 eggs
- 6 pretzel buns
Instructions
- 1
To make the sausage patties, combine all ingredients and shape into 6 patties.
- 2
To make obatzda, mash the cheese, cream cheese and butter (all at room temp) with a fork, then combine with the other ingredients, adding the beer in last. You may need to add more beer to get it to a spreadable consistency.
- 3
Fry the sausage patties for about 8 minutes on each side over medium high until cooked through and browned. Set aside on paper towels and fry the eggs to your liking. Cut in half the pretzel buns and toast.
- 4
To serve, spread Obatzda on the top and bottom of the toasted bun, add the cooked sausage patty, fried egg and garnish with some more fresh, chopped chives. Guten Appetit!