Beer Glazed Brats and Sauerkraut

6 Reviews

Prep: 15 min
Cook: 35 min
Ready In: 50 min

“I came up with this recipe, because simply simmering sausages in beer and onions tasted weak. I was looking for a more intense beer flavor with a little bite, and this is it. A very satisfying dish if you crave German flavor that's Americanized. We love this dish served on potato rolls with spicy hot German mustard, Swiss cheese, and ice cold beer on the side.” - by JTk364

Directions

Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.
Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes.
Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst.

Reviews (6)

Rate This Recipe

lutzflcat

Aug. 15, 2012

"I did slightly brown the brats (for appearance sake) before simmering in the beer mixture. This was pretty good, but in the future, I would reduce the brown sugar to 1 tsp and maybe even throw the b..." See morerats on the grill briefly to get some grill marks on them. In my opinion, the sauerkraut will yield 4 servings, not 6, particularly if you serve the brat on the top of it. Certainly was quick to make, and will be made again."

Renee Ridgeway

Dec. 9, 2012

"This was a hit with my guests, but I did make a couple of changes to it, which is why I felt it deserving of 4 rather than 5 stars. I skipped the brown sugar altogether as others had suggested, omitte..." See mored the caraway seeds since I had none and in step #3, I added a big healthy squeeze of spicy brown mustard. Also, use a hearty beer, not a light beer, and you should let it sit open for awhile before cooking so it gets flat."

Kevin G.

Jan. 13, 2013

"What an amazing recipe! I had everything I needed for beer brats but the buns, so I decided to make a casserole of sorts. The beer glaze is fabulous. I, like the author, was always looking for beer br..." See moreats with more of a beer flavor, and this is definitely it! The only changes I made was omitting the onion powder for grilled onions and browning the brats for a few minutes. I also transferred everything to a foil pan and baked it for 10-15 mins. at 350 degrees to let the flavors meld a little. Served it with a little jalapeno mustard on the side and it was a huge hit with the guys that came over for football. Will file this one away for future use."

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