Beer Brats with Chutney and Sauerkraut

Beer Brats with Chutney and Sauerkraut

"Grilled beer brats served on a bed of sauerkraut with a side of zesty chutney."
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30 m servings 401 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 2150 mg
  • 86%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Simmer Bratwurst in 1/2-cup water for 15 minutes, turning occasionally and adding more water if necessary. Remove from skillet. Preheat grill to medium heat. In small bowl, combine mustard, garlic, rosemary and vinegar. Brush to cover bratwurst. Grill bratwurst until internal temperature is 160 degrees F, about 5 to 10 minutes.
  2. To make Mustard Chutney, combine chutney, mustard, onion and celery. Heat sauerkraut in saucepan or microwave oven until hot. Serve bratwurst on top of sauerkraut with Mustard Chutney on the side.


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I used a tomato peach chutney made with white peaches, and the balance of sweet from the chutney, sour from the sauerkraut and savory from the beer brats was AMAZING!!!

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