Beer Glazed Brats and Sauerkraut Recipe

Name: Beer Glazed Brats and Sauerkraut
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 0.125 teaspoon celery seeds; 0.125 teaspoon caraway seeds; 1 (12 fluid ounce) can or bottle lager beer; 1 tablespoon light brown sugar; 2 teaspoons dry mustard powder; 1 teaspoon onion powder; 0.125 teaspoon ground black pepper; 0.125 teaspoon dried dill weed; 1 pound fresh bratwurst sausages; 1 pound sauerkraut (preferably barrel-aged), drained

Cook Time: 40 minutes

Bratwurst with Sauerkraut and Beer Sauce

Ingredients (4 servings)

1 teaspoon celery seeds
1 teaspoon caraway seeds
1 (12 fluid ounce) can or bottle lager beer
1 tablespoon light brown sugar
2 teaspoons dry mustard powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon dried dill weed
1 pound fresh bratwurst sausages
1 pound sauerkraut (preferably barrel-aged), drained

Directions

Using a mortar and pestle, crush the celery seeds and caraway seeds until finely ground.
In a bowl, mix together the lager beer, light brown sugar, dry mustard powder, onion powder, black pepper, dried dill, and the ground celery and caraway seeds. Stir until the brown sugar dissolves completely.
Place the bratwurst sausages in a large nonstick skillet over medium heat. Pour the prepared beer mixture over the sausages and bring it to a boil.
Once the mixture begins to boil, reduce the heat to low, cover, and simmer for about 10 minutes.
After 10 minutes, uncover the skillet and increase the heat to medium. Let the sauce boil down and reduce to a thick, syrupy consistency, which should take around 20 minutes.
Once the sauce has thickened, tilt the skillet to ensure the bratwurst are coated in the sticky sauce. Let them cook for a minute or two longer until they are fully coated.
Transfer the bratwurst sausages to a plate and cover them to keep warm.
Add the sauerkraut to the same skillet and stir it well, incorporating any leftover sauce. Cook for an additional 5 to 8 minutes, allowing the flavors to meld together.
Transfer the sauerkraut to a serving platter and top with the warm bratwurst sausages.

Nutrition Facts (per serving)

Calories	454
Total Fat	33g
Saturated Fat	11g
Cholesterol	84mg
Sodium	1714mg
Total Carbohydrate	15g
Dietary Fiber	4g
Total Sugars	5g
Protein	17g
Vitamin C	17mg
Calcium	81mg
Iron	3mg
Potassium	635mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beer Glazed Brats and Sauerkraut is a hearty, flavorful dish that showcases the best of German comfort food. This dish pairs rich, juicy bratwurst sausages with tangy, sauerkraut cooked in a flavorful beer glaze. It is beloved for its savory, slightly sweet, and slightly sour flavors, making it a perfect dish for casual gatherings or festive occasions.

History of the Dish

Originating from Germany, the combination of sausages and sauerkraut dates back to centuries of German culinary traditions. Bratwurst, a type of German sausage, has been enjoyed since the 14th century, with each region of Germany having its own unique recipe. The addition of sauerkrautfermented cabbagedates back to ancient China but was embraced by the Germans, especially during the cold months when preserving food was essential. The use of beer in cooking, particularly in pairing with bratwurst, is also a nod to Germanys iconic beer culture, which has influenced much of the country's cuisine. The beer glaze adds depth and complexity to the dish, making it a popular choice during Oktoberfest celebrations and other German-style festivals worldwide.

Regional Variations

While this recipe is quite typical of southern Germany, particularly Bavaria, variations can be found across the country and even in other regions. In Bavaria, bratwurst might be grilled before being simmered in beer, adding a smoky flavor to the sausages. In contrast, in areas closer to the Rhineland, a sweeter glaze using dark beer or even fruit-based beers might be used. In some regions, bratwurst is served on a bun with mustard, while in others it is served with a more traditional side of potato salad or spaetzle. The sauerkraut can also vary from being lightly sauted to being simmered for hours with additional ingredients like apples, onions, or juniper berries.

What Makes it Different?

This recipe stands out from similar dishes because of the beer glaze. While bratwurst and sauerkraut are commonly paired in many German meals, the beer glaze adds a sticky, slightly sweet and bitter coating to the sausages, enriching their flavor. Additionally, this glaze gives the bratwurst a unique texture, contrasting with other methods where sausages might simply be grilled or fried. This beer-infused preparation is also a bit sweeter than other variations, thanks to the brown sugar used in the glaze.

Where It's Served

Beer Glazed Brats and Sauerkraut is often served at traditional German beer gardens and during festive events like Oktoberfest, where beer and hearty food are a central part of the experience. It is also a popular dish for casual barbecues and family gatherings. The pairing of sausages and beer makes it an ideal choice for large crowds, and it is commonly served with sides like mashed potatoes, potato salad, or simply a good crusty bread. In the United States, it has become a favorite at tailgates and casual dinner parties, often with a side of spicy mustard or even pickled vegetables to balance out the richness of the dish.

Fun Facts

The word "bratwurst" comes from the Old High German word "brt," meaning finely chopped meat, and "Wurst," meaning sausage.
Beer is an essential part of German culture, and many different varieties of beer are used in cooking to add flavor to dishes. The lager beer used in this recipe is a lighter beer, which balances the sweetness of the brown sugar and the tanginess of the sauerkraut.
Beer Glazed Brats and Sauerkraut is a popular dish for celebrating Oktoberfest, which is held annually in Munich, Germany, attracting millions of visitors from around the world.
Despite its origins in Germany, this dish has gained popularity in many other countries, especially in the United States, where it is often served at sporting events, cookouts, and German-themed restaurants.

In conclusion, Beer Glazed Brats and Sauerkraut is a flavorful and satisfying dish that brings together the rich flavors of bratwurst sausages, the tang of sauerkraut, and the depth of a beer-based glaze. Whether you are celebrating Oktoberfest or just enjoying a casual meal, this dish is sure to please.

FAQ about Beer Glazed Brats and Sauerkraut Recipe

Leftover brats and sauerkraut should be stored in an airtight container in the refrigerator. They can last up to 3-4 days. Reheat thoroughly before serving.

Yes, you can freeze the brats and sauerkraut. Allow them to cool completely, then transfer them to a freezer-safe container. They can be stored in the freezer for up to 2-3 months. Reheat by simmering them in a pan with some extra beer or water to maintain moisture.

A lager is recommended for the glaze, as it provides a mild, balanced flavor. You can use any lager you prefer, though a light lager works best to complement the bratwurst without overpowering it.

If you don’t have sauerkraut, you could substitute with quick-pickled cabbage, or even coleslaw if you're looking for a different texture and flavor. The tanginess of the sauerkraut is essential to balance the sweetness of the beer glaze, so try to find a similarly tangy option.

Yes, you can prepare the dish ahead of time. Cook the brats and sauerkraut as instructed, then allow the dish to cool completely. Store in the refrigerator and reheat before serving. The flavors often deepen after a day or two.

Beer glazed brats and sauerkraut pair wonderfully with side dishes like roasted potatoes, mashed potatoes, or German-style potato salad. For a lighter option, try serving them with a side of sautéed vegetables or a simple green salad.

Yes, grilling the brats can add a nice smoky flavor. Simply grill them until browned, then simmer them in the beer glaze as directed. Grilling adds a bit of char, which many people enjoy for extra flavor.

If the sauce isn't reducing as expected, increase the heat slightly and keep an eye on it. Stir occasionally to prevent burning. If it still doesn’t thicken, you can add a small amount of cornstarch mixed with water to thicken it up. Make sure to let it simmer for an additional 10-15 minutes after thickening.

To prevent brats from splitting, it's best to simmer them gently rather than boiling them too aggressively. You can also brown them first in a skillet before adding them to the beer mixture. This helps form a protective crust that keeps the sausages intact.

Comments

lutzflcat

10/06/2025 01:52:54 PM

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.

Leslie Wentzell

06/21/2020 12:42:17 AM

I did make some changes - Decreased the brown sugar by half. Increased the dill to 1/4 tsp. Browned the brats first. Removed them to a casserole dish. Cooked sliced onions (in place of the onion powder) in the pan til browned, added all the rest of the ingredients (except the sauerkraut). Brought to a boil, then simmered for about 10-15 minutes to reduce slightly. Added the sauerkraut and stirred. Poured all over the brats and baked in the oven for about an hour. Absolutely yummy.

wwwsexyuhidwebsite

07/28/2023 09:36:57 PM

We always called these Hockey brats! Personally I never had brats before helping making brats and sauerkraut for the meal for hosting a hockey team. The brats were soaked in beer overnight then grilled the next day. The sauerkraut was drained and rinsed. We sautéed onions in butter until almost caramelized then added drained sauerkraut and then poured beer in. Once warmed and beer evaporates the brat topping is done. These were a hit with everyone! Nothing was left after hockey games done. We have made these at home since then! More simple than the steps in the recipe. I did try the recipe but much prefer our hockey brats!

Tamara Fandrich

10/21/2017 02:30:41 AM

I doubled the sauce after everyone said it didn't make enough. I think it would have been better maybe 1.5x the original amount because 2x made it a little soupier than I would like it to be. I also did less sugar than it called for (4 tblsps) and thought it still had a good sweet/sour balance. I loved it and would make it again, my husband hated it (but he is not a huge vinegar fan).

Kevin G.

01/13/2013 01:31:02 PM

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.

123GRIZ

08/30/2015 03:08:27 PM

Yes, Yes Yes!! What a great recipe. I did brown the brats first before simmering. Didn't have celery seed so I used celery salt. I added a teaspoon of minced garlic to the beer mixture, and I suggest that you start with 1/2 teaspoon of brown sugar and then add to taste. I probably ended up with a little more than 1/2 tablespoon. I plan on increasing the servings and putting in a crock pot to keep warm at the next party.

mcarottinghaus

06/01/2013 08:19:57 PM

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.

Katherine M Wright

01/30/2016 05:31:59 AM

I made this for my family as we had a German dish project we needed to do to complete our study on Germany. My family enjoyed this dinner with a side of Fries. I'd definitely recommend this recipe to others. I caramelized my 3 onions and sauerkraut in Salt, cumin, onion powder, brown sugar,dry mustard, butter, apple cider vinegar and plain mustard. I soaked my Bratwursts in beer for an hour then simmered them on the stove top (in beer) covered for 10 mins. and finished them in the oven for another 15 mins with the french fries while they baked, In the last 3 minutes I topped with Cheddar cheese. I served hot on Hawaiian buns topped with onion and sauerkraut. Delicious!!!! If you boil brawts they tend to split out of the casing, thus the reason for my method of madness with simmering and baking(browns).

Coralyn Stransky

10/22/2014 07:03:50 AM

Just made this recipe for an Oktoberfest party and it was marvelous. I browned the brats first as people recommended and left out the caraway seeds because I didn't have any. I cooked the brats the day before, slightly underdone. I let them rest in the refrigerator overnight in the liquid. I am glad I did this because they were covered with fat. I skimmed off the fat; cooked the room temperature brats for another 30 minutes(more if you just removed them from the refrigerator) in the liquid. Removed the brats onto a warmed serving dish; put the liquid in a gravy boat; wow, amazing.

radergirl1

11/09/2016 02:15:57 AM

i sauted diced onion and chopped green apple until soft, set aside. proceeded with recipe. be patient with it reducing to syrupy sauce. it was almost completely reduced and still watery, i turn my back to drain potatoes, and voila! thick sauce. i put the onion and apple in with sauerkraut to reheat. really yummy flavors.

Padryk

07/24/2017 04:49:55 AM

I brown the brats for a little while before adding the mixture, also I add stone ground German mustard along with the dill and herbs for an easier and savory cheat! (a good amount) . Love how it turns out and tastes!!! Great recipe!

FriskyTea9417

10/03/2024 11:58:02 PM

I made it true to the recipe except for not having all the spices. Also, I browned the brats in avocado oil first, 3 minutes each side on medium high. Delicious!

Alexander Clark

12/28/2023 06:11:32 PM

Even my picky cousin gave it two thumbs up.

DREGINEK

10/15/2023 02:45:33 PM

Skipped the celery and caraway seeds of this recipe and while I imagine they both enhance the flavors, I didn’t have either. I did sear the brats in my griddle first to give some char marks before adding the beer and brown sugar mix. Sautéd red onions with my sauerkraut. Superb! Already planning to make again soon! Thank you!

Sherry

05/29/2023 07:40:26 AM

These were delicious. Loved the sweetness from the brown sugar. This will be my go to brat recipe,

Connie Evett

03/17/2023 05:19:56 PM

I did add 1/4 tsp fennel and crushed it with dry ingredients, and just used na beer and came out great!!!!! May try dark lager next to see flavor changes. Great recipe!!

John Cook

10/27/2021 11:34:37 PM

Brown the piggys but not too much, they look bad if they are naked, but a great plan! The sweet smell is very new to me and were great!

MrsB

08/23/2021 03:41:17 AM

Best compliment ever--When I asked my husband what he thought about dinner, he said, "Familiar, it tasted like my childhood." I followed the recipe exactly. I served with homemade homefries.

Allrecipes Member

06/08/2021 02:01:15 AM

I thought that this was a really tasty recipe! I would add a 1/4 tsp of fennel to the caraway and celery seed next time just to boost the flavour a bit more.

AJ Wischmeyer

10/05/2020 09:29:46 PM

I didn't have sauerkraut so I quick pickled some cabbage and onions to serve over the brats on a bun. turned out great.

Cook Time: 20 minutes

Beer Glazed Brats and Sauerkraut Recipe