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My review
Beer Glazed Brats and Sauerkraut
JTk364
"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."
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Ingredients
50 m servings 296 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 296 calories; 21.1 g fat; 11.6 g carbohydrates; 10.5 g protein; 46 mg cholesterol; 1226 mg sodium. Full nutrition
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Reviews
Read all reviews 5068 Ratings
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Most helpful positive review
8/15/2012
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...
Most helpful critical review
6/27/2015
This was a total failure. I followed the instructions exactly, except that I did brown the sausages.
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8/15/2012
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...
1/13/2013
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 b...
12/9/2012
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, ...
6/1/2013
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 c...
8/9/2014
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. F...
6/16/2013
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, s...
3/17/2015
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 a...