Brats and Kraut – a grilled German sausage served with sweet and sour sauerkraut. A delicious alternative to ordinary hot dogs or sausage.
I grew up in Wisconsin and summers were all about burgers and bratwurst. Grilled bratwurst was one of my dad’s favorites and was as common on our summer dinner table as burgers.
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, but they were a staple in our house, especially during the summer.
Brats can be served with any of the typical sausage fixings like ketchup, mustard, onion, pickles, or peppers. But sauerkraut is particularly delicious with bratwurst. The sour flavor balances the fattiness of the sausage.
Brats and Kraut pairs grilled bratwurst with sauerkraut seasoned with apple cider vinegar, brown sugar, and Dijon mustard. This dish is quick and easy to prepare and is a nice way to change up your normal grilling routine.
- Grill the sausages. Use an outdoor grill or a grill pan indoors. I like the look of the grill marks.
- Meanwhile, saute some onion and add the sauerkraut, vinegar, brown sugar, and Dijon mustard.
- Serve the sausages on a bed of sauerkraut or on a roll topped with the kraut and your favorite toppings.
I’m sure your family will love this recipe. Please leave a comment below and tag me on Instagram @mycasualpantry so I can see your creation.
Other sausage recipes you may also enjoy
- Brats in a Blanket
- Grilled Bratwurst Bites
- Orecchiette with Sausage and Kale
- Sausage and Peppers – Two Ways
- Turkey Sausage Stuffed Peppers
- Skillet Sausage and Shells
- Sausage and Onion Pan Pizza
Grilled German sausage served with sweet and sour sauerkraut. A delicious alternative to hot dogs or Italian sausage.
- 5 bratwurst
- 1/2 onion sliced
- 15 ounces sauerkraut canned, drained
- 1/4 cup cider vinegar
- 1/4 cup dark brown sugar
- 1 teaspoon Dijon mustard
- 5 hot dog rolls
Grill the bratwurst over medium heat, about 4-5 minutes per side, or until the internal temperature is 160 degrees.
Meanwhile, in a large skillet, add a tablespoon of oil and saute the onion for 2-3 minutes. Add the sauerkraut, vinegar, brown sugar, and Dijon mustard. Stir to combine and cook until heated through.
Serve the brats on buns with the sauerkraut.