Beer Brats and Sauerkraut ~ brats cooked on the grill in beer, butter, onions and sauerkraut. Delicious on buns with a swipe of Dusseldorf mustard.
One of my husband’s favorite things in the whole, wide world is sausage ~ any kind, cooked any way. He makes really good brats on the grill, with beer and butter and onions and sauerkraut. I just hand over a dozen brats to Meathead and he takes over. Grilled Beer Brats and Sauerkraut has become his specialty.
We got the recipe out of our newspaper and it’s from a local meat market. It’s all cooked on the grill in a disposable pan, so easy (besides being so damn good). The brats are grilled first and then submersed in a mixture of beer, butter, onions, sweet banana peppers and sauerkraut. Cover and simmer on the grill until all the flavors meld and the brats are super tender and flavorful.
These brats are great on toasted buns with the sauerkraut mixture piled on and Dusseldorf mustard. But we skipped the buns and opted for a plate of beer brats and sauerkraut, with mustard on the side ~ and we promptly wolfed down two brats each!
Next time you get a hankering for brats, fire up the grill and try Meathead’s specialty ~ Beer Brats with Sauerkraut ~ you will love this dish, I promise. Prost! ~ Kelly
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Brats cooked on the grill in beer, butter, onions and sauerkraut. Delicious on buns with a swipe of Dusseldorf mustard.
- ½ cup (1 stick) unsalted butter
- 12 ounces beer (pale ale, lager or summer seasonal beer)
- 1 cup coarsely chopped yellow onion
- 2 sweet banana peppers, seeded and coarsely chopped (can use green bell pepper)
- 2 pounds sauerkraut, drained
- 12 brats
- 12 bakery buns, hoagie-style or pretzel style, optional
- Dusseldorf mustard or other mustard
Prepare grill, either gas or charcoal. If charcoal, set up coals to one side.
Melt 1 stick of butter in a disposable aluminum pan (at least 2 quart capacity, preferably 10-by-13-by3 inch). Add beer, onions, peppers and sauerkraut; mix well. Place the pan on the cool side of grill.
Place the brats on grill and sear on all sides, being careful not to pierce the casings. When they're seared and have good grill marks, transfer to sauerkraut mixture in aluminum pan; nestling each brat down into mixture and covering with the sauerkraut.
Cover the pan tightly with heavy-duty aluminum foil, close lid, and cook for 40 - 45 minutes. Remove from grill and serve: either plated or on buns, with mustard and sauerkraut piled on. Enjoy!
- Recipe works with fewer brats also, anywhere from 8-12 brats.
- We usually omit the green pepper but this time we used some sweet banana peppers and really liked it. Green pepper is optional, use it if you like or try with seasonal banana peppers.
- We like sweet Bavarian-style sauerkraut in this recipe and used two 16-ounce cans.
- My husband melts the butter on the stove and mixes the sauerkraut mixture off the grill. If you're doing on a gas grill, place the aluminum pan over the off flame, we use a M-O-M setting.
- This recipe is adapted, with a few slight changes, from Kendrick's Meats and Catering.
*Adapted from Kenrick’s Meats and Catering