clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Sausage, Sauerkraut and Gouda Flatbread sliced into five pieces

Sausage, Sauerkraut, and Gouda Flatbread

  • Author: Marie Bostwick
  • Yield: Serves 2 as an entrée, 6 as an appetizer 1x


  • 1 prepared flatbread, approx. 12 by 6 rectangle (Such as Stonefire)
  • 2 uncooked beer bratwurst (such as Johnsonville)
  • 1 large yellow onion, peeled and very thinly sliced
  • 2/3 cup sauerkraut, well drained
  • 1 cup shredded gouda cheese
  • 1 T olive oil
  • ¼ tsp dried thyme
  • Salt and pepper


  1. Place flatbread on a baking pan and set aside. (If you want crispy flatbread, toast first, according to instructions in blog post.)
  2. Place oil in a heavy bottomed pan on stove over medium high heat. Add onion, thyme, and a pinch of salt and pepper to pan. Cook onions in oil until they begin to soften.
  3. Add the bratwurst to the pan. Cook bratwurst with onion, turning often, until the onions are very soft and golden brown, and the bratwurst is cooked through, about 10 minutes. Remove pan from stove. Set onions aside. Slice bratwurst into approximately ½ inch circles.
  4. Turn the oven broiler on low to preheat. (If there is no low setting, be sure to put pan on the bottom rack when it is time to cook the flatbread.)
  5. Layer cooked onion onto the flatbread, then layer sauerkraut on top of the onion. Place cooked bratwurst on the flatbread in a single layer, then sprinkle on the cheese.
  6. Place the pan with the prepared flatbread into the oven. Broil for approximately 4 minutes, until the cheese is melted and beginning to turn golden brown. Remove pan from broiler, allow to cool slightly, slice and serve.