German Beer Brats

Serve savory brats in beer with potato rolls for a hearty feast.

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Boiled, then grilled, Beer Brats have a bit of a bite. Brent Hofacker / Fotolia
  • 1 hr 15 min


  • 1 hr


  • 15 min


  • 4 servings



  • • 1⁄8 teaspoon celery seeds
  • • 1⁄8 teaspoon caraway seeds
  • • 1 can or bottle (12 fluid ounces) lager beer
  • • 1 tablespoon light brown sugar
  • • 2 teaspoons dry mustard powder
  • • 1 teaspoon onion powder
  • • 1⁄8 teaspoon ground black pepper
  • • 1⁄8 teaspoon dried dill weed
  • • 1 pound fresh bratwurst sausages
  • • 1 pound sauerkraut (homemade or store-bought from the refrigerated case), drained


  • 1. Crush celery seeds and caraway seeds in mortar and pestle until ground; set aside.
  • 2. Mix beer, brown sugar, mustard powder, onion powder, black pepper, dill weed, and ground celery and caraway seeds in bowl, stirring until brown sugar is dissolved.
  • 3. Place brats in large non-stick skillet over medium heat; add beer mixture. Bring to boil, then reduce heat to low. Cover and simmer for 10 minutes. Remove brats and set aside.
  • 4. Increase burner temperature to medium. Bring sauce to boil, and continue boiling until mixture reduces to thick, syrupy liquid, about 20 minutes. Stir in sauerkraut, and cook for an additional 5 to 8 minutes. Transfer to serving platter or portable dish for serving.
  • 5. Grill bratwursts. Serve over sauerkraut, or on potato rolls topped with sauerkraut, spicy mustard and Swiss cheese.

Whether you are barbecuing at home or at a tailgate, boil these brats ahead of time for a German flavor that’s a bit Americanized – an intense beer flavor with a little bite. Serve these brats over sauerkraut, or on potato rolls topped with spicy hot German mustard, Swiss cheese and sauerkraut.

Check out more traditional German recipes.

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