Recipe by JTk364
"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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fresh bratwurst sausages
1 (12 fluid ounce) can or bottle
light brown sugar
dry mustard powder
ground black pepper
dried dill weed
sauerkraut (preferably barrel-aged), drained
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.
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.
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.
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.
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.
I followed recipe except I did not crush the caraway seed and celery seed. This was outstanding!
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, 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Beer Glazed Brats and Sauerkraut
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 190
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