Grilled Beef Brats Sauerkraut (Printer-Friendly)
Juicy beef bratwursts grilled, served with tangy sauerkraut and toasted buns for a hearty, classic meal.
# What You'll Need:
→ Sausages
01 - 4 beef bratwursts
→ Buns
02 - 4 sturdy brat buns or hot dog rolls
→ Sauerkraut
03 - 1 1/2 cups sauerkraut, drained
→ Condiments & Toppings
04 - 2 tbsp yellow or Dijon mustard
05 - 1/2 small red onion, thinly sliced
06 - 1 tbsp chopped fresh parsley
→ For Grilling
07 - 1 tbsp vegetable oil
→ Optional
08 - 4 slices Swiss cheese
# How to Make It:
01 - Preheat grill to medium-high heat. Lightly oil the grill grates with vegetable oil.
02 - Place beef bratwursts on the grill. Grill for 12–15 minutes, turning occasionally, until evenly browned and internal temperature reaches 160°F.
03 - During the last 2 minutes of grilling, place the buns on the grill to toast lightly. If using cheese, add a slice to each brat and let melt slightly.
04 - Warm sauerkraut in a small pan over medium heat or in the microwave until heated through.
05 - Place each grilled bratwurst in a toasted bun. Top generously with sauerkraut, a drizzle of mustard, sliced red onions, and chopped parsley, if desired.
06 - Serve immediately while hot.
# Expert Advice:
01 -
- Its the kind of meal that makes people gather around the grill, drinks in hand, and stay longer than they planned
- The tangy sauerkraut cuts through the rich beef in a way that just feels right, especially when the weather turns warm
02 -
- Overcooking bratwurst is the quickest way to ruin them—once they hit 160°F, get them off the heat
- Cold sauerkraut on a hot brat feels wrong, so always warm it first
03 -
- Let the brats rest for a couple minutes after grilling so the juices redistribute instead of running out the first time you bite in
- If your buns arent sturdy enough, wrap them in foil and warm them on the grill for a few minutes before assembling