Beer Glazed Brats and Sauerkraut

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.

I followed recipe except I did not crush the caraway seed and celery seed. This was outstanding!

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.

My family loved this!!! Very good- so easy to make!! I used exact recipe, no changes!! Will make this again very soon!! I did brown the brats.

This was a total failure. I followed the instructions exactly, except that I did brown the sausages.

Just made this recipe for an Oktoberfest party and it was marvelous. I browned the brats first as people recommended and left out the caraway seeds because I didn't have any. I cooked the brats the day before, slightly underdone. I let them rest in the refrigerator overnight in the liquid. I am glad I did this because they were covered with fat. I skimmed off the fat; cooked the room temperature brats for another 30 minutes(more if you just removed them from the refrigerator) in the liquid. Removed the brats onto a warmed serving dish; put the liquid in a gravy boat; wow, amazing.

Followed this exactly, except I browned the brats first. I used Hopsy Dazy for Great South Bay (a New York brewery) and the high hoppy flavor and bitterness was perfect as opposed to a lager. Would definitely recommend this recipe to everyone!

I had to make some changes, but overall it was good. It would not thicken for me so I ended up placing all the ingredients in the crockpot and cooked all day. I added a chopped apple and baby carrots and we did not use buns, rather served it with mashed potatoes!!

Very good. Easy and tasty.

I made this for my family as we had a German dish project we needed to do to complete our study on Germany. My family enjoyed this dinner with a side of Fries. I'd definitely recommend this recipe to others. I caramelized my 3 onions and sauerkraut in Salt, cumin, onion powder, brown sugar,dry mustard, butter, apple cider vinegar and plain mustard. I soaked my Bratwursts in beer for an hour then simmered them on the stove top (in beer) covered for 10 mins. and finished them in the oven for another 15 mins with the french fries while they baked, In the last 3 minutes I topped with Cheddar cheese. I served hot on Hawaiian buns topped with onion and sauerkraut. Delicious!!!! If you boil brawts they tend to split out of the casing, thus the reason for my method of madness with simmering and baking(browns).

Simple and awesome. Hands down best sauerkraut I've ever had/made. The brats were great too. Followed the instructions exactly and it came out terrific - served with homemade pretzels (Papa Drexler's Bavarian Pretzels also on All Recipes) and it made for a great casual dinner.

Delicious!

Loved it!

Improvised on the seasoning, but managed to make it just as perfect as this recipe read. Awesomely AMAZING flavors!

I did make some changes - Decreased the brown sugar by half. Increased the dill to 1/4 tsp. Browned the brats first. Removed them to a casserole dish. Cooked sliced onions (in place of the onion powder) in the pan til browned, added all the rest of the ingredients (except the sauerkraut). Brought to a boil, then simmered for about 10-15 minutes to reduce slightly. Added the sauerkraut and stirred. Poured all over the brats and baked in the oven for about an hour. Absolutely yummy.

This is so simple, yet the flavor is wonderful. I'm made no changes and my family, even those who don't normally care for sauerkraut, love the blend of spices, sugar, and beer.

i sauted diced onion and chopped green apple until soft, set aside. proceeded with recipe. be patient with it reducing to syrupy sauce. it was almost completely reduced and still watery, i turn my back to drain potatoes, and voila! thick sauce. i put the onion and apple in with sauerkraut to reheat. really yummy flavors.

Great for those craving a little Oktoberfest, you can easily give it your own personal touch/taste.

I saw Hannah Hart make this on *My Drunk Kitchen* and I thought I would give it a shot. It was pretty good, but the glaze was a little thin, so it really just tasted like brats (not a bad thing), and I'm not sure it was necessarily worth 45 min. of cooking and prep. If I try it again, I might let the glaze reduce a little more to thicken it up.

My only recommendation would be to use a dark beer rather than a lager. I used Yeungling Black & Tan, and it was fantastic. The Black & Tan really gave it a more intense flavor. Great recipe!!

Very good. We did brown the brats.

I used elk brats and sometimes these can be dry due to the lack of fat, cooking them with this recipe resulting in very tender and juicy brats! The flavor was perfect, not too overwhelming, just right. Reheated for dinner, just added more beer to add liquid to warm in same pan prepared and it was delicious

I made this exactly as written and it was way too sweet. It may have been my fault however, for using a porter beer. It was delicious beer, but NOT in this dish. I'd probably cut out the sugar altogether if I made this again. Sauerkraut has a good flavor typically, but this recipe it's the sugar and porter beer destroyed that :/ Maybe I'll try it again one day. Oh, and I served it on toasted potato rolls, but they just turned to a soggy mess after the sauerkraut was added to them.

This is my go-to brat and sauerkraut recipe. Even better served with a bit of spicy mustard!

Made this tonight and it turned out great!

I made this exactly as written in ARMagazine. We did not care for this recipe. I will not make again. The brats might have had more flavor if browned first. We love sauerkraut but not in this recipe. Seems like a waste of beer also.

The brats were good but the sauce was just not my thing.

awesome! 5 stars it's become a staple of mine. usually make it with a seasonal beer that's out at the time fantastic stuff!

Great with mashed potatoes!

I brown the brats for a good while before adding the mixture, and use a little less brown sugar, sometimes leaving it out entirely, and add a good amount of spicy brown mustard. Love how it turns out and tastes!!! Great recipe!

I thought that this was a really tasty recipe! I would add a 1/4 tsp of fennel to the caraway and celery seed next time just to boost the flavour a bit more.

I didn't have sauerkraut so I quick pickled some cabbage and onions to serve over the brats on a bun. turned out great.

Thank you! This was wonderful. I would mention that the Pre cooked brats don’t get the full flavor of the sauce as the uncooked do. I also added whole mustard seeds and it has been delicious every time. My husband likes it with roasted potatoes, Swiss beer cheese, and curried ketchup for dipping... the best leftovers ever!

Used hot dogs and home mad sauerkraut !!!!

Yes, Yes Yes!! What a great recipe. I did brown the brats first before simmering. Didn't have celery seed so I used celery salt. I added a teaspoon of minced garlic to the beer mixture, and I suggest that you start with 1/2 teaspoon of brown sugar and then add to taste. I probably ended up with a little more than 1/2 tablespoon. I plan on increasing the servings and putting in a crock pot to keep warm at the next party.

Love this recipe. Very flavorful. I browned the brats before the spices and beer went in and used fat tire amber ale to simmer. I dont know how much different beers would change the flavor but this was amazing

My guy LOVES sauerkraut. We have the gallon size jar in the fridge, so I am always looking for ways to use it. This recipe hits the mark. I liked it but, he LOVED it. Made it as written. Simply yummy

Best compliment ever--When I asked my husband what he thought about dinner, he said, "Familiar, it tasted like my childhood." I followed the recipe exactly. I served with homemade homefries.

will have this often, made the wife very happy indeed

Delicious! I browned the brats first and didn't crush the caraway or celery seeds. Served with mashed potatoes, very good naturally gluten-free meal.

Brown the piggys but not too much, they look bad if they are naked, but a great plan! The sweet smell is very new to me and were great!

I followed the recipe (though I did brown the outside of the brats in a skillet) and found the meal to be good but not great. The sauerkraut has an unusual taste, different from any other recipe I've tried. It is not a bad taste, or a great taste, just a good and very different taste. The brats, however, were wonderful.

Overall very good recipe had to adjust the sugar a little to sweet next time I made it was perfect

meh ok flavor nothing really special

This is like the combination of two old family recipes. Zeli - Czech sweet sauerkraut, and brats cooked in beer and onions. I cook the brats separately for 1 1/2 hours in beer and onions. The onions carmalize. You have to add beer while you do this. The fat is cooked out and the flavor is fantastic. Old Milwaukee way of cooking brats. Been doing it like this for generations

Used what available spices I had in the pantry, added grolsch beer in the cooking and turned out real nice. Great with a good potato salad. Will make again.

I made this as written. WOW! What a good beer and bratwurst recipe. Thanks for sharing.

Very easy to make. I didn't have the sauerkraut on hand so the brats were just a tiny bit sweet but very good.

Left out the celery seed and fennel seeds because my husband has problems with seed digestion. I added 1/4 cup fresh apple cider. The recipe was a hit! Definitely will make again. I recommend serving with either spatzle or mashed potatos.

I also omitted the caraway seed, but included everything else. Used Black and Tan beer, good flavor, great leftovers. Way better the 2nd time around. I'll do this one again.

very easy to make. I took some advice from previous reviews-browned the sausages and omit brown sugar, but want to try with a bit of brown sugar next time.

I'm ABSOLUTELY making this again. We used Yuengling for the beer and it was perfect. We did use the maker's suggestion and put it on rolls with Swiss cheese and a sweet and hot mustard. We also crisped the rolls. No need to make changes. Fantastic.

I doubled the sauce after everyone said it didn't make enough. I think it would have been better maybe 1.5x the original amount because 2x made it a little soupier than I would like it to be. I also did less sugar than it called for (4 tblsps) and thought it still had a good sweet/sour balance. I loved it and would make it again, my husband hated it (but he is not a huge vinegar fan).

Really a different way to do suarkruat. Really like the flavor.

I wouldn’t change a thing! It was delicious

Another perfect main dish for the BF...Used Budweiser and subbed mustard powder for 2 Tbsp mustard. It still turned out perfect. Thanks!!