Reviewed: Oct. 20, 2009

This dish was quick, easy, filling (although unforgiving the next day later), and worked fantastically with a nice German mustard. Will make again

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ropeburn

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Reviewed: Apr. 13, 2009

This was super easy and quick. I followed the directions but did not add the celery salt (I was out)> It's pretty good! I only wish I had used more beans or could come up with a sauce to use on the side.

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sn8491

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Reviewed: Mar. 25, 2009

We thought it was an ok recipe. Turned out a little too runny and I had drained the saurkraut and beans thoroughly. Definately needs to be eaten on a bun as suggested in some of the other reviews.

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Leslie

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Reviewed: Mar. 24, 2009

My husband and I didn't much care for it. We would of rather made the bratwursts on the grill and made the beans and kraut separate. Wont be making again.

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BOYCEGIRL

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2009

Very good and yet a real no-brainer. I used the pre-cooked bratwurst. The most difficult part of the recipe is getting the ingredients together!

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docjwm

Cooking Level: Expert

Home Town: Shelbyville, Indiana, USA

Living In: Franklin, Indiana, USA

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Reviewed: Feb. 6, 2009

I am all about healthy alternatives and I used just regular turkey sausage, fat free beans, and regular kraut. I eliminated the brown sugar but drained the kraut and used the juice from the beans in compensation for the sweet. It gave it just enough. It turned out great!! Great recipe!!

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duhnille

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 12, 2009

Delicious. I also made it again and added 1/4 cup whole cranberry sause, 1/4 cup dried cranberries, 1 small can green chili's, 1 tsp cumin, and a dash of hot pepper sauce. Sweet tabetsy, the best!!! Depending on your tastes, you may omit the extra brown sugar, I loved it though!

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ZESTYGIRL30

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Reviewed: Jan. 2, 2009

I made this grilling the sausage for 2 minutes then baked as instructed. It was fabulous. The touch of brown sugar made all the difference. This will be the only way I eat sausage and kraut in the future!

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Irene

Cooking Level: Intermediate

Home Town: Lenox, Massachusetts, USA

Living In: Richardson, Texas, USA

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Reviewed: Dec. 20, 2008

This is now one of our family favorites. Even good as leftovers. A great way to sweeten up sauerkraut without loosing the flavor. Definitely a keeper. Thanks for sharing.

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rookiecook

Cooking Level: Intermediate

Home Town: Dayton, Tennessee, USA

Living In: Alta Loma, California, USA

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Reviewed: Oct. 1, 2008

I substituted knockwurst for bratwurst and it was still wonderful! A great combination of sweet and sour...AWESOME!!

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Terry

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Reviewed: Sep. 24, 2008

Great recipe and was SO delicious. I used Bush's Home Style beans that has extra brown sugar and a bit of bacon in it. I did not add any extra brown sugar. Did boil one coarsely chopped up white onion in some Dundee Honey Lager beer until tender then added the brat and two stalks celery cut up and steamed covered for an additional 5 minutes. Then after draining browned the brat a bit. Added all the onion, celery and brat to the top of the baked beans and sauerkraut. I was so hungry, I only baked 30 minutes at 350. This recipe is a a keeper! Oh, I used a 16 oz. can of sauerkraut as well as a 14-16 oz. can of baked beans with 6 Johnsonville Stadium (cooked)brats. Enough to feed 3 hungry folks or 4 not so hungry.

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ERELAND

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 23, 2008

Most baked bean recipes or canned baked beans have brown sugar or molasses in them, so additional is not necessary. Good recipe.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Aug. 2, 2008

I just wanted to say that I was totally skeptical about making this dish because I am not a fan of sauerkraut but it was absolutely delicious!! My husband loved it too!! Definitely boil the brats in beer and onions first and I also added bacon to the kraut. I will definitely make this again. Other people mentioned that it was runny and I think that is because they didn't drain the kraut. Anyway delicious dinner, thanks!!

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Amy

Cooking Level: Intermediate

Home Town: Mountain Grove, Missouri, USA

Living In: Dallas, Texas, USA

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Reviewed: May 3, 2008

It was ok meal, little to tart for me.

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Kmajors

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: Mar. 28, 2008

I thought this recipe was pretty good. As suggested I simmered the brats in beer with some onions before baking it. I accidentally bought too much baked beans and too little sauerkraut but it actually turned out pretty good. Especially fresh and hot right out of the oven.

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peteTHEheat

Cooking Level: Expert

Living In: Coon Rapids, Minnesota, USA

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Reviewed: Dec. 5, 2007

I made this because I had all the ingredients on hand and it wasn't bad. I did boil the brats in beer for about 5 minutes and only cooked it in the oven for about 25 minutes. Very filling and an interesting combination of flavors. Probably won't make again, but it was worth trying. Thanks.

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Nov. 7, 2007

This WAS the best.....I didn't have any celery salt, so I omitted that. Didn't even miss it. But everything else added, made this a wonderful meal. I used the brat buns, and everyone loved them. Very juicy and tender. The beans themselves were delicious added to the brats along with the tasty sauerkraut. With a little sweetness from the brown sugar....It made this a perfect meal.

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GRANNYLIN

Cooking Level: Expert

Living In: Griffith, Indiana, USA

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Reviewed: Oct. 30, 2006

Hubby ate as a sandwitch and said just ok. I added some cheese to mine. Just ok.. Made it because I hade the ingredients on hand. Don't think I'll make again.

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kat

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Reviewed: Oct. 19, 2006

My husband suggested that it is served on a roll next time.

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ERIN JORDAN

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2006

I am giving this 3 stars because I love all the ingredients involved so it couldn't go horribly wrong for me. But it does need quite a bit of tweeking. First of all, the cabbage needs to be more exciting. I can see how adding onions and cooking in beer would help it, so I may try that next time. This time I added a lot of sour cream to it on the plates, which is always a nice combination, so it wasn't so plain cabbage-y. My other major problem occured with the beans - they completely dried out and stuck to the tray by the end (even though I greased the tray at the start and cooked on low heat). Next time I'll add them only towards the end or simply warm them up on the stove top. The sausages were nice, I used a mixture of German and Hungarian (paprika) sausages and that jazzed it up quite nicely and saved the meal. So again, not bad, just a little dry and lacking exciting flavours.

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