Beef Bratwurst with Sauerkraut (Printable)
Grilled beef bratwurst served on toasted buns with warm sauerkraut and classic toppings.
# What You Need:
→ Meats
01 - 6 beef bratwursts
→ Bread
02 - 6 sturdy bratwurst buns or hoagie rolls
→ Vegetables
03 - 1 1/2 cups sauerkraut, drained
04 - 1 medium yellow onion, thinly sliced
05 - 1 tablespoon vegetable oil
→ Condiments & Toppings
06 - 3 tablespoons whole-grain mustard
07 - 3 tablespoons ketchup (optional)
08 - 1/4 cup chopped pickles (optional)
→ Seasonings
09 - Freshly ground black pepper, to taste
10 - 1/2 teaspoon caraway seeds (optional)
# How to Make It:
01 - Preheat your grill to medium-high heat, approximately 400°F.
02 - Heat vegetable oil in a skillet over medium heat. Add sliced onions and cook, stirring frequently, until softened and golden, about 8 minutes. Add drained sauerkraut and caraway seeds if using. Stir and cook for an additional 3–4 minutes until heated through. Season with black pepper to taste.
03 - Place beef bratwursts on the preheated grill. Turn occasionally and grill for 12–15 minutes until evenly browned and fully cooked. Internal temperature should reach 160°F for safe consumption.
04 - During the final 2 minutes of grilling, place buns cut-side down on the grill to toast lightly until golden brown.
05 - Place a grilled bratwurst in each toasted bun. Top generously with warm sauerkraut-onion mixture. Add mustard, ketchup, and chopped pickles as desired. Serve immediately while hot.
# Expert Tips:
01 -
- Everything cooks on location so the aroma draws hungry fans to your tailgate like a magnet
- These brats hit that perfect sweet spot between hearty German comfort food and casual game-day eating
02 -
- Simmering brats in beer and onions before grilling adds layers of flavor but requires extra equipment and time
- Toasting the buns is not optional—it creates a barrier that prevents the bottom bun from becoming a soggy mess
03 -
- Poke a few small holes in your brats with a fork before grilling to help them release fat and prevent bursting
- Let the sausages rest for a couple minutes after grilling so the juices redistribute evenly