Beer Brats Recipe

A top down shot of beer brats with sauerkraut on buns with mustard and ketchup on a baking sheet.

5 from 2 votes

This Beer Brats recipe cooks on the grill in one pan from start to finish. Grilled bratwurst with tangy sauerkraut piled on toasted buns are the perfect choice for tailgating and backyard barbecues!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 530kcal

Author: Valerie Brunmeier

Equipment

Ingredients

12 ounces beer
1 pound package sauerkraut with juice (I used classic caraway kraut)
3 tablespoons whole grain or stone ground mustard
6 sprigs fresh thyme optional
3 dried bay leaves optional
2 pounds raw bratwurst sausages 8 sausages

For Serving

8 hot dog buns
ketchup, mustard, relish, and chopped onions optional and as needed

Instructions

To Prepare a Charcoal Grill

Light 1 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange most of the coals on one side of the charcoal grate with a much smaller amount of coals on the other side. Set the cooking grate in place, cover the grill, and allow it to preheat for about 5 minutes. Oil the grate.

To Prepare a Gas Grill

Set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Oil the grate.

For the Beer Brats

Combine the beer, sauerkraut with any juice from the package, and mustard in a lasagna-size disposable aluminum pan. Stir until the ingredients are well combined. Add the thyme sprigs and bay leaves (if using) and nestle the sausages into the sauerkraut and beer.
Place the tray on the hot side of the grill and cook until the beer comes to a low simmer (a few bubbles), about 4 minutes. Slide the pan to the cooler side of the grill. Cover the grill with the vents over the bratwurst. Cook with open vents for 18 to 20 minutes, turning once after the first 10 minutes. Using an instant read meat thermometer, check the internal temperature of the bratwurst after 18 minutes of total cooking time and remove from the heat once they register 140 to 145 degrees F.
Open or remove the lid from the grill and using tongs, lift the bratwurst from the sauerkraut and place them directly on the oiled cooking grate over the hot side of the grill. If using a gas grill, reduce heat a little, if needed, to avoid burning. If there is not enough space, just pull the pan off the grill, set it aside, and cover it loosely with a sheet of aluminum foil to keep the sauerkraut warm. Cook the brats, turning occasionally, until well browned, crisp, and they reach an internal temperature of 160 degrees F, about 3 to 5 minutes total. Return the bratwurst to the pan with the sauerkraut for serving.
Toast the buns over the hot side of the grill or your oven’s broiler.
Serve the bratwurst on toasted buns with the sauerkraut from the pan and optional toppings.

Notes

The time required to prep and heat the grill can vary and is not included in the total time above.

Indoor Cooking Method

Place the sauerkraut mixture with the beer and brats in a large pot or Dutch oven on the stove. If cooking on the stove, I recommend adding enough beer to cover the brats. Bring the beer to a boil, then reduce the heat and simmer for the initial cooking time.

Then, finish them on a baking sheet in your oven set to broil or on a stovetop grill pan.

Variations

Apples and Onions: For a delicious flavor variation, try adding thinly sliced onions and/or apples to the sauerkraut. You can sauté them in a little oil or butter briefly before to soften them a bit.

Herbs and Spices: Instead of flavoring the sauerkraut with fresh thyme, you can add sprigs of fresh rosemary or sage. Try tossing in some black peppercorns.

Peppers and Onions: Skip the sauerkraut all together and instead sauté peppers and onions in oil in a cast iron skillet until tender and lightly caramelized. You can add them to the beer mixture before cooking or just serve them along with the cooked brats.

Nutrition