by Kita Roberts


Easy Grilled Beer Brats with Sauerkraut

Nothing brings friends and family together like a great backyard barbecue. Whether its a special occasion, big holiday, or just a Friday night bonfire, the bbq is where it’s at.

While hot dogs are the grilling staple for everyone all the way through Labor day, why not try brats for your next cookout? Welcome everyone with a burst of flavor from these great and easy grilled beer brats. Believe me, they will love the crisp snap and flavor that an Omaha Steaks Gourmet Brat brings to the table. Make some classic German potato salad, hearty steak house style fries, or fried onions to serve as sides. This recipe calls for a great Pilsner, so be sure to have plenty on hand to hand out and enjoy while the conversation lingers.

 Going to try Easy #Grilled #Beer #Brats w/Sauerkraut at my next BBQ! Recipe on Click To Tweet



Easy Grilled Beer Brats with Sauerkraut

  • 1 16oz package refrigerated sauerkraut, drained well
  • 1 tsp celery salt
  • ½ tsp cardamom
  • ½ tsp onion powder
  • 2 T grainy Dijon mustard
  • 1 lb Omaha Steaks Gourmet Bratwurst
  • 1 12oz Pilsner beer
  • fresh baguette sliced to bun length
  • additional mustard for serving

  1. Preheat and prepare gas grill for indirect heat.
  2. In a foil bake pan, arrange the sauerkraut over the bottom.
  3. Whisk the celery salt, cardamom, onion powder, and Dijon in a bowl with the beer.
  4. Snuggle the brats into the sauerkraut and pour the beer mix over top.
  5. Cover with foil and place on the grill on the cooler side.
  6. Cover and let grill for 30 minutes.
  7. Remove the foil and allow the brats to brown (or toss them on the grill if you want grill marks) for another 10 minutes.
  8. Toast the buns on the top rack of the grill.
  9. Spread some Dijon on the buns and spoon out hearty portions of sauerkraut before finishing off with a brat.
  10. Garnish serving platters with celery leaves.



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About the Author

Kita Roberts has been in the food blog world for 5 years, authoring and photographer both the meat centered and the little bit of sweet and savoy, Her food photos have been featured on Bon Appetit Online, Huffington Post, Tastespotting, Foodgawker, Tasty Kitchen, and a variety of food magazines. Kita has a deep passion for great food, travel, mountain biking, and photography. She loves all things smoked and hates cilantro. When she isn't grinding her own beef for burgers, she can be found at the local dives scoping out the next big thing to hit her local scene.

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