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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Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

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Reviewed: May 25, 2006

This dish was not "bad" but I definitely wouldn't qualify it as "good" either. It was kind of just...there. If I'm going to cook bratwurst, I would have much preferred them grilled, on a bun with some mustard.

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Jodi L.

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Reviewed: May 23, 2006

I forgot to drain the sour kraut, so mine was runny. I'm anxious to try it again correctly. I think we'll really enjoy it and will be able to taste the flavors

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Andison Sanchez

Home Town: Denver, Colorado, USA

Living In: Key West, Florida, USA

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Reviewed: Apr. 27, 2006

I'm giving this 4 stars because it is so quick, easy, inexpensive, and uses things that I always have on hand. It really isn't anything spectacular, but it did the job. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 11, 2006

A huge hit with my hubby Debbie! Altered the recipe a bit by lightly browning some onion in a pan, while several strips of bacon were cooking in the microwave. I added the sauerkraut to the onion, then the bacon, plus caraway seeds. (German people need these seeds in their kraut) After simmering for about fifteen minutes, I then proceeded with the recipe. I used Johnsonville Brats even though my Dad, Otto, would probably laugh at me. Sorry Dad, but they're good. Anyway, this is a good and comforting dish and I thank you for submitting it.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 5, 2006

I personally loved this recipe but added a little more brown sugar. My husband even had seconds.

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hrscrzykids

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Reviewed: Mar. 25, 2005

Very tasty !! I LOVE sauerkraut but my husband detests the stuff and gets mad at me whenever I try to feed it to him!! He actually ate it and commented that it 'tasted pretty good' HA! I could not bring myself to buy the pale, anemic uncooked bratwurst so I started with the precooked kind and skipped step 1. I did rinse and then simmer my kraut in a pan with a bit of water and beer for about 15 min. and then put a generous amount of brown sugar on top after putting it in the baking dish (my attempt at disguising it for hubby dear). There were no leftovers, my 7yo ate up the extra brats, hubby claimed the beans and I got the kraut...everyone was happy!

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WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: Mar. 24, 2005

My guys were really disappointed with this recipe...it's basically pretty ugly, and we couldn't figure out what to do with everything... way too mushy to put in a bun..do you put the beans in or have them on the side? They henceforth have demanded I not adulterate their beloved brats and kraut. I love this site for printing recipes just before I go home, and have a huge stack of recipes that stepson wants to take to college. Unfortunately, this one went in the trash... sorry!

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SCDEBBIET

Cooking Level: Expert

Home Town: Anderson, South Carolina, USA

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Reviewed: Mar. 23, 2005

Very good recipe but an excellent variation on this is: 1. Always precook the brats in straight beer with onions chopped up into large pieces in beer. Boil the onions in beer until soft prior to boiling brats. Only boil brats for 5 minutes then take off heat and let it soak in all the beer and onion flavor for a while. 2. Take several jalapenos and center celery stalks and chop to small 1/4" pieces and sautee them in butter over a low heat until very soft. Keep pan covered. I use 50/50 mixture but if you like it hotter go 66/33 or if not so hot go 25/75(first number is percentage of jalapeno in mix) 3. Take a flavor injector syringe and inject the jalapeno and celery into the brat. Be sure to only inject the mixture into the ends of the brat, not through the sides because the the juice will leak out during the cooking with the sauerkraut. 4. Put brats in the sauerkraut and cook til done. 5. Use the onions in the beer on your sandwich. 6. Enjoy

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Georges10

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Mar. 6, 2005

This recipe was , quick, tasty and great,everyone loved it..I used Bush"s beans, and 2 Tbls. sugar..Kids love this recipe,and it gets the veggies in them..Great for a picnic!!!

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GINGERABE

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Reviewed: Jan. 24, 2005

I made this dish but substituted a can of drained black beans for the baked beans. I like this dish. It was quick and easy and the sour/sugar combo was a hit. Next time though I will add a little more than the called for tablespoon of sugar.

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MONKEYSAUCE

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Reviewed: Jul. 8, 2004

I liked the sweet/sour concept so the next time I made this I doubled the brown sugar and sprinked 1 tbsp. over the saurkraut and 1 over the beans. This was good on a bun with some ketchup (honest!) but it's also good without the bun. Want it extra quick and easy? Use a bag of Johnsonville pre-cooked brats, thawed, but throw them in still cold. Works wonderfully. My whole family liked this, even my 18-month old. This deserves 5 stars simply because it tastes good but it's so fast and easy. After making this a few times, I realized a regular size can of saurkraut is plenty, at least for our tastes.

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SHADOWMERV

Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA

Living In: Sussex, Wisconsin, USA

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Reviewed: Jun. 9, 2004

I was looking for something different to make for my family. This recipe was really easy to make! It tasted good too. Can't ask for more than that. Thanks for the recipe.

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