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.
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 brats 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. Read More
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 brats 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. Read More
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 brats 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. Read More
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 omitted 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. Read More
Terrific recipe. I made this recipe for a dinner party and all of my guests loved it!! I did make some changes to the recipe since I had to make it to serve 20 people. First I did not find caraway seeds at the grocery store but the flavor turned out amazing without it. I also just browned the brats on a large skillet and transferred them to a baking dish with the beer sauce and baked them. In another baking dish I added 2 large ladles of the beer sauce and the sauerkraut and baked it for 10 minutes. I just served the sauerkraut and brats together. The sauce was not thick like a syrup but it had a great consistency and it was delicious. Everyone raved about it and wanted seconds. Read More
found this recipe on Pintrest as my husband wanted brats and kraut for father's day. based on other reviews, browned them first, used real onion other than powder. No one here likes caraway, so left that out, but brats and kraut were so flavorful! Paired with my grandmother's German potato salad recipe and supper was a WINNER!!!! This recipe.....definately a keeper. Read More
These were wonderful. My sauce didn't get syrupy but it did reduce. I pushed the brats aside and put the sauerkraut in the pan. Placed the lid back on and stirred the kraut with the brats. FANTASTIC! Read More
Braten ist the German word for a roast or roasting
. Wurst ist the German Word for sausage !
Bratwurst means litterly "frying sausage" which means one fries the sausage. But please don't just boil the bratwurst. Then they would be called "Koch-Wurst" :)
p.s. Extra seasonings are not necessary. Just make sure they are nicely browned. Read More
I just use the beer black pepper brown sugar (slightly more than called for) dill weed brats and kraut. I throw in a couple cloves of minced garlic. Love these with cheddar diced onions and mustard. I used Mikey's Malt Liquor for the beer. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 brats 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.
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 brats 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.
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 omitted 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.
Terrific recipe. I made this recipe for a dinner party and all of my guests loved it!! I did make some changes to the recipe since I had to make it to serve 20 people. First I did not find caraway seeds at the grocery store but the flavor turned out amazing without it. I also just browned the brats on a large skillet and transferred them to a baking dish with the beer sauce and baked them. In another baking dish I added 2 large ladles of the beer sauce and the sauerkraut and baked it for 10 minutes. I just served the sauerkraut and brats together. The sauce was not thick like a syrup but it had a great consistency and it was delicious. Everyone raved about it and wanted seconds.
found this recipe on Pintrest as my husband wanted brats and kraut for father's day. based on other reviews, browned them first, used real onion other than powder. No one here likes caraway, so left that out, but brats and kraut were so flavorful! Paired with my grandmother's German potato salad recipe and supper was a WINNER!!!! This recipe.....definately a keeper.
These were wonderful. My sauce didn't get syrupy but it did reduce. I pushed the brats aside and put the sauerkraut in the pan. Placed the lid back on and stirred the kraut with the brats. FANTASTIC!
Braten ist the German word for a roast or roasting
. Wurst ist the German Word for sausage !
Bratwurst means litterly "frying sausage" which means one fries the sausage. But please don't just boil the bratwurst. Then they would be called "Koch-Wurst" :)
p.s. Extra seasonings are not necessary. Just make sure they are nicely browned.
I just use the beer black pepper brown sugar (slightly more than called for) dill weed brats and kraut. I throw in a couple cloves of minced garlic. Love these with cheddar diced onions and mustard. I used Mikey's Malt Liquor for the beer.
