Beer Glazed Brats and Sauerkraut Recipe - Allrecipes.com
Beer Glazed Brats and Sauerkraut Recipe
  • READY IN 50 mins

Beer Glazed Brats and Sauerkraut

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 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 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.

 
Most Helpful Critical Review
May 05, 2015

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.

 

34 Ratings

Jan 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 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.

 
Dec 09, 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, 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.

 
Jun 02, 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 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.

 
Oct 20, 2012

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

 
Jan 03, 2015

Very good. Easy and tasty.

 
Jun 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, 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.

 

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Nutrition

  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 21.1 g
  • 33%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 10.5 g
  • 21%
  • Sodium
  • 1226 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

JTk364
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