- 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 Johnsonville® Original Brats
- 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 each side or until browned. Serve on buns with sauerkraut mixture. Yield: 12 servings.
Reviews forGrilled Beer Brats with Kraut
"The flavors of Oktoberfest in one pan! I made this on the stove top rather than the grill and it took a little over 30 minutes. The only other changes I made were making the dish without bacon and using dijon mustard rather than spicy brown mustard because I didn't have them on-hand. I think making the recipe as written - ingredient-wise - would definitely add more depth than I got with my results, but the dish was still really good. It would make an excellent addition to an Oktoberfest celebration or tailgating party."
"This was very tasty and my family really liked it; they ate it without the buns, and I served pierogies with it."
"I like this recipe a lot, but next time I would definitely modify a couple steps: 1) boil in the pan on the grill for a LOT LESS than the 30 mins called for in the recipe. I think more like 20 is fine. I guess it really depends on your burner config and temperature. 2) when you transfer from the pan to the grill to brown the brats over the fire, be careful to not go too long. The brown sugar in the recipe will result in a quick char, so its easy to burn. Overall my batch ended up being quite well done, and as we all know brats are best when they are still juicy. So less time on the fire is advised. Will try again in a few weeks and submit a new review."
"Have made this twice, once at 1/2 the recipe and once with 15 brats. The second time I used a stone ground mustard which I thought lent a more hearty flavor. When I made the 15 brats I put it in the oven @350 for 25 min then finished the brats only on a high grill for about 5 min. Next time I will use the juice from the kraut as well it kinda lost its tang being drained and rinsed. I have also used a non alcoholic beer and a stag beer and both times it was good enough, no need to buy a special beer."
"I've made this twice now for different groups of people and this was a HIT. The #2 time I just made the kraut to go with my friends "always grilling brats for 4th of July" party. The triple batch pleased the 20-30 people so much many went for seconds."
"Excellent!I only had 5 bratwurst, but followed the rest of the recipe as written. If I use 12 as the recipe lists, I'd double the amount of the rest of the ingredients. My family loves sauerkraut!"