Beef Bratwurst with Sauerkraut

The smell of onions caramelizing on a portable skillet still takes me back to that crisp October morning when my dad first taught me the art of tailgate cooking. We were parked outside the stadium, steam rising from our coffee cups, while he explained that great brats start with patience.

Last season, I made a batch for our playoff tailgate and watched three strangers wander over, plates in hand, asking where that incredible smell was coming from. Something about sizzling brats and sauerkraut just makes people feel at home, even in a parking lot surrounded by painted faces and tailgates.

Ingredients

• 6 beef bratwursts: Beef brats hold their shape beautifully on the grill and have that rich, hearty flavor that stands up to bold toppings
• 6 sturdy bratwurst buns: Invest in quality buns that will not fall apart when loaded with juicy sausages and toppings
• 1 1/2 cups sauerkraut: Drain it well but do not rinse—that tangy brine is where all the probiotic magic lives
• 1 medium yellow onion: Thinly sliced, these become sweet and golden, balancing the sauerkraut sharpness
• 1 tablespoon vegetable oil: Just enough to get those onions going without sticking
• 3 tablespoons whole-grain mustard: The texture adds something special that smooth mustard cannot match
• Freshly ground black pepper: Your finisher, bringing all the flavors together
• 1/2 teaspoon caraway seeds: That distinctively German flavor that makes sauerkraut sing

Instructions

Get your grill going:

Fire up that grill to medium-high, aiming for about 400°F so you get gorgeous grill marks without burning the outsides before the insides cook through.

Caramelize the onions:

While the grill heats, warm oil in a skillet over medium heat and toss in those sliced onions. Let them soften and turn golden, stirring often, for about 8 minutes until they smell incredible.

Warm the kraut:

Add the drained sauerkraut and caraway seeds to your onions, stirring everything together for another 3-4 minutes until heated through and fragrant.

Grill the brats:

Place those beef bratwursts on the grates, turning them every few minutes, for 12-15 minutes until they are beautifully browned and reach 160°F internally.

Toast the buns:

During the last couple minutes of grilling, lay your buns cut-side down on the grates just long enough to get golden and slightly crispy.

Assemble and serve:

Nestle each grilled brat into a toasted bun, pile on that warm sauerkraut-onion mixture, and finish with mustard, ketchup, or pickles however your heart desires.

Save to Pinterest

There is nothing quite like watching someone take that first bite, eyes closing as the juices hit the tang of sauerkraut, followed immediately by Which toppings did you use. These sandwiches have started more conversations at our tailgates than I can count.

The Art of Assembly

I have learned through trial and error that layering matters. Put the brat in first, then pile the sauerkraut mixture high so it nestles into the bun's curve, and finish with condiments on top so they do not make the bread soggy.

Serving Strategy

Set up a toppings station with small bowls of mustard, ketchup, chopped pickles, and maybe some jalapeños for the brave souls. People love customizing their own brats, and it keeps you from playing short-order cook during the big game.

Perfect Pairings

German potato salad is the classic partner, warm and dressed in a vinegar-based sauce that echoes the sauerkraut. Crinkle-cut fries work beautifully too, especially when dusted with paprika salt.

• Keep the grilled brats warm in a cooler lined with foil if people are serving themselves
• Offer both spicy brown mustard and yellow mustard to please different palates
• Extra napkins are not optional—these are gloriously messy sandwiches

Save to Pinterest

Whether you are feeding a crowd before kickoff or just craving something hearty on a cool evening, these brats deliver every single time.

Recipe FAQs

→ How long should I grill the beef bratwursts?

Grill the beef bratwursts for 12–15 minutes, turning occasionally, until evenly browned and fully cooked to an internal temperature of 160°F (71°C).

→ Can I prepare the sauerkraut topping ahead of time?

Yes, the sautéed sauerkraut and onions can be prepared in advance and gently reheated before serving for convenience.

→ What can I use instead of caraway seeds?

If you prefer, you can omit caraway seeds or replace them with a pinch of fennel seeds or dill for a different flavor profile.

→ Are there alternative buns suggested for serving?

Sturdy bratwurst buns or hoagie rolls work best for holding the juicy sausages and sauerkraut topping without getting soggy.

→ Can I add extra toppings to these grilled beef sausages?

Definitely! Consider adding shredded cheese, sliced jalapeños, or classic condiments like mustard and pickles for added flavor and texture.