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Grilled Beer Brats with Kraut

 Grilled Beer Brats with Kraut
I made this for my son’s 21st birthday bonfire, which included a dozen buddies. The kraut topping flavors are fabulous. — Keeley Weber, Sterling Heights, Michigan
12 ServingsPrep: 45 min. Grill: 35 min.


  • 6 bacon strips, chopped
  • 1 large onion, chopped
  • 1 medium apple, peeled and thinly sliced
  • 2 garlic cloves, minced
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 3 tablespoons spicy brown mustard
  • 1 tablespoon brown sugar
  • 12 uncooked Johnsonville® Original Bratwurst
  • 1 bottle (12 ounces) dark beer
  • 12 hoagie buns, split


  • In a large skillet, cook bacon over medium heat until crisp, stirring
  • occasionally. Remove with a slotted spoon; drain on paper towels.
  • Cook and stir onion in bacon drippings until softened. Reduce heat to
  • medium-low; cook 15-20 minutes or until deep golden brown, stirring
  • occasionally. Add apple and garlic; cook 2 minutes longer. Stir in
  • sauerkraut, mustard, brown sugar and cooked bacon.
  • Transfer to a 13x9-in. disposable foil pan. Arrange bratwurst over
  • top. Pour beer over bratwurst. Place pan on grill rack over medium
  • heat; cook, covered, 30-35 minutes or until sausages are no longer
  • pink. Remove pan from heat.
  • Remove bratwurst and return to grill. Grill, covered, 2-3 minutes on

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Grilled Beer Brats with Kraut (continued)

Directions (continued)

  • each side or until browned. Serve on buns with sauerkraut mixture.
  • Yield: 12 servings.
Nutritional Facts: 1 serving equals 582 calories, 34 g fat (11 g saturated fat), 71 mg cholesterol, 1,473 mg sodium, 44 g carbohydrate, 2 g fiber, 22 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer