Beer Glazed Brats and Sauerkraut

Beer Glazed Brats and Sauerkraut

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JTk364 0

"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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50 m servings 296 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1226 mg
  • 49%

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. 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.


  1. 36 Ratings

Most helpful positive review

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...

Most helpful critical review

This was a total failure. I followed the instructions exactly, except that I did brown the sausages.

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...

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 b...

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, ...

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 c...

Very good. Easy and tasty.

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, s...

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

Followed this exactly, except I browned the brats first. I used Hopsy Dazy for Great South Bay (a New York brewery) and the high hoppy flavor and bitterness was perfect as opposed to a lager. Wo...

My family loved this!!! Very good- so easy to make!! I used exact recipe, no changes!! Will make this again very soon!! I did brown the brats.

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