Beer-Simmered Bratwurst with Onions and Red Cabbage Sauerkraut
This recipe features beer-simmered bratwurst, infused with aromatic spices and tender onions, then grilled to crispy perfection. It's served with a vibrant homemade Red Cabbage Sauerkraut that offers a tangy, sweet contrast. This hearty dish is perfect for gatherings, blending savory, sweet, and sour notes for a truly satisfying meal.
Equipment
- 1 Medium Stockpot For simmering bratwurst and preparing sauerkraut.
- 1 Grill Or a large skillet/griddle for searing bratwurst.
- 1 Tongs For safely handling bratwurst.
- 1 Slotted Spoon For removing onions from the simmering liquid.
- 1 Large Mixing Bowl For holding onions and serving sauerkraut.
Ingredients
Main
- 3 large onions peeled and thinly sliced
- 2 cloves garlic smashed
- 3 pounds precooked bratwurst pricked with a fork
- 6 bottles dark beer
- 2 cups water
- 1 teaspoon coriander seeds
- 1 teaspoon caraway seeds
- 1 teaspoon mustard seeds
- 1 1-inch piece of fresh ginger, peeled and chopped
- Hot dog buns brown bread, or hoagie buns
- Sweet and hot German mustard optional, for garnish
- Spicy brown mustard optional, for garnish
- Red Cabbage Sauerkraut recipe follows
- Pickles optional, for garnish
- Pickled beets optional, for garnish
- Pickled eggs optional, for garnish
- 1/4 cup olive oil
- 2 cups red wine vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 1 teaspoon whole mustard seeds
- 2 cloves garlic peeled and thinly sliced
- 1 large head red cabbage thinly shredded
- Salt and freshly ground pepper
Instructions
- Preheat the grill to high. Arrange the onion slices and garlic along the bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer over the grill grates or on a burner. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst sit in the liquid for 10 minutes.
- Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired. Garnish with pickles, pickled beets, and pickled eggs, if desired.
Notes
For optimal flavor and texture, ensure the bratwurst are simmered gently; a rolling boil can cause them to burst. The initial simmer infuses them with the rich beer and spice flavors, while the subsequent grilling creates a desirable crispy casing. Be mindful not to overcook on the grill, as they are already precooked. The Red Cabbage Sauerkraut, with its tangy sweetness, provides a crucial counterpoint to the savory bratwurst, enhancing the overall dish. Consider using a good quality dark beer like a stout or porter for deeper flavor.