Grilled Bratwurst With Beer, Mustard, and Sauerkraut Recipe
This recipe guides you through preparing grilled bratwurst by first simmering them in a flavorful mixture of lager beer, whole grain mustard, and sauerkraut, optionally with thyme. The sausages are then finished on a hot grill to achieve a perfect char, and served in buns with the warm, savory sauerkraut and extra mustard.
Equipment
- 1 Large Pot Or a Dutch oven for simmering
- 1 Grill Outdoor grill or grill pan
- 1 Tongs For handling sausages
- 1 Whisk For mixing mustard into beer
- 1 Serving Spoon For sauerkraut
Ingredients
Main
- 2 cups lager-style beer
- 3 tablespoons whole grain mustard
- 1 1 pound package sauerkraut, with juices
- 6 sprigs thyme optional
- 2 pounds bratwurst sausages
- Buns and mustard for serving
Instructions
- In a large pot or Dutch oven, combine the lager-style beer, whole grain mustard, sauerkraut with its juices, and thyme sprigs (if using).
- Add the bratwurst sausages to the liquid, ensuring they are mostly submerged.
- Bring the mixture to a gentle simmer over medium-high heat.
- Once simmering, reduce the heat to medium-low, cover the pot, and continue to simmer for 15-20 minutes, allowing the flavors to meld and the sausages to cook through.
- While the bratwurst simmer, preheat your grill to medium-high heat.
- Carefully remove the bratwurst from the simmering liquid using tongs and set them aside. Keep the sauerkraut mixture warm in the pot.
- Place the bratwurst on the preheated grill. Grill for 3-5 minutes per side, rotating as needed, until they are browned and slightly charred all over.
- Lightly toast the buns on the grill for about 30 seconds per side, if desired, to add texture and warmth.
- Place a grilled bratwurst into each bun.
- Top generously with the warm beer, mustard, and sauerkraut mixture, and serve immediately with additional whole grain mustard on the side as desired.
Notes
Achieve optimal flavor by using a good quality, full-flavored lager for simmering; avoid light beers. Do not pierce the bratwurst before simmering, as this prevents them from bursting and losing precious juices and flavor. The simmering liquid should be gently bubbling, not rapidly boiling, to ensure even cooking without toughening the sausages. When grilling, aim for a deep golden-brown char, which adds a crucial smoky dimension and texture. Toasting your buns lightly on the grill while the bratwurst rests will elevate the final presentation and eating experience.