These snappy grilled German sausages are a delicious alternative to hot dogs. Serve on a bed of sweet and sour sauerkraut for an easy skillet meal.
Why you will love this
Take a break from hot dogs and serve up these savory brats and sauerkraut instead. This recipe is SO easy and the flavor is incredible.
What is bratwurst?
Bratwurst is a fresh German sausage seasoned with various spices and most commonly made from pork, but also veal, and sometimes beef.
Bratwurst is often associated with tailgating and ball games. In our house, brats are preferred over hot dogs and we enjoy them all year long.
- Bratwurst - I used uncooked Johnsonville Brats for this recipe. They are bigger, more juicy, and have a better texture than the pre-cooked variety.
- Sauerkraut - Canned kraut is a great pantry staple to keep on hand. Drain before combining with the other ingredients.
- Buns are optional. Serve on top of the kraut or load into a bun with your favorite toppings.
See the recipe card for complete instructions and ingredient amounts.
- Grill the bratwurst using a grill pan or an outdoor grill.
- Meanwhile, sauté the onions in butter until soft.
- Stir in the sauerkraut, vinegar, brown sugar, and mustard. Heat through for 1-2 minutes.
- Top the mixture with the brats and serve.
You can serve brats with other German dishes like German potato salad. Fried potatoes, pasta salad, warm apples, apple slaw, and creamy cucumber salad are all delicious sides.
Anything typically found on a hot dog is delicious. Grilled onions, mustard, ketchup, chili, pickle relish, cheese sauce, and coleslaw are all great options.
Canned sauerkraut does not need to be rinsed before using. Rinsing will remove some of the flavors, so only rinse if you prefer a milder taste.
Brats and Kraut
- 5 bratwurst (uncooked, like Johnsonville)
- 1 cup sliced onions
- 1 tablespoon butter
- 15 ounces sauerkraut (drained)
- ¼ cup apple cider vinegar
- ¼ cup light or dark brown sugar
- 2 teaspoons deli-style mustard (or Dijon)
- 5 hot dog rolls
- Grill the bratwurst over medium heat, about 3-5 minutes per side, or until the internal temperature is 160 degrees.
- Meanwhile, in a large skillet, melt the butter and cook the onion until soft, about 5 minutes. Add the sauerkraut, vinegar, brown sugar, and mustard. Stir to combine and cook for 1-2 minutes until heated through.
- Serve the brats on top of the kraut or with buns.
- Canned sauerkraut does not need to be rinsed before using. Rinsing will remove some of the flavor, so only rinse if you prefer a milder taste.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in July 2019 and has been updated.