Tailgate Beef Brats Sauerkraut (Printable)
Grilled beef brats paired with tangy sauerkraut and toasted buns for a flavorful main dish.
# What You'll Need:
→ Meats
01 - 6 beef bratwursts
→ Bread
02 - 6 sturdy bratwurst buns or hoagie rolls
→ Vegetables
03 - 1 1/2 cups sauerkraut, drained
04 - 1 medium yellow onion, thinly sliced
05 - 1 tablespoon vegetable oil
→ Condiments & Toppings
06 - 3 tablespoons whole-grain mustard
07 - 3 tablespoons ketchup (optional)
08 - 1/4 cup chopped pickles (optional)
→ Seasonings
09 - Freshly ground black pepper, to taste
10 - 1/2 teaspoon caraway seeds (optional)
# Step-by-step:
01 - Preheat your grill to medium-high heat (about 400°F/200°C).
02 - While the grill heats, heat the vegetable oil in a skillet over medium heat. Add the sliced onion and cook, stirring frequently, until softened and golden, about 8 minutes. Add the drained sauerkraut and caraway seeds (if using); stir and cook for an additional 3–4 minutes until heated through. Season with black pepper.
03 - Grill the beef bratwursts, turning occasionally, for 12–15 minutes, or until evenly browned and fully cooked (internal temperature should reach 160°F/71°C).
04 - During the last 2 minutes of grilling, place the buns cut-side down on the grill to toast lightly.
05 - To assemble, place a grilled bratwurst in each toasted bun. Top generously with the warm sauerkraut-onion mixture. Add mustard, ketchup, and pickles as desired. Serve immediately, hot off the grill.
# Expert Advice:
01 -
- The beef bratwursts stay incredibly juicy while developing that gorgeous charred exterior that makes grilled food sing
- Warm sauerkraut caramelized with onions creates this perfect tangy sweet balance that cuts through all the richness
02 -
- The sauerkraut mixture can be made ahead and kept warm which actually helps the flavors meld together even better
- Don't cut into the brats to check doneness or you'll lose all those precious juices
03 -
- Simmering the brats in beer with onions for about ten minutes before grilling adds incredible depth
- Let the sauerkraut mixture cook a bit longer than you think necessary—those onions should be deeply golden