Tailgate Beef Bratwurst Sauerkraut (Printable Version)

Grilled beef bratwurst paired with sauerkraut and mustard on toasted buns, perfect for gatherings.

# What You Need:

→ Meats

01 - 6 beef bratwursts

→ Bread

02 - 6 sturdy bratwurst buns or hoagie rolls

→ Vegetables

03 - 1 1/2 cups sauerkraut, drained
04 - 1 medium yellow onion, thinly sliced
05 - 1 tablespoon vegetable oil

→ Condiments & Toppings

06 - 3 tablespoons whole-grain mustard
07 - 3 tablespoons ketchup (optional)
08 - 1/4 cup chopped pickles (optional)

→ Seasonings

09 - Freshly ground black pepper, to taste
10 - 1/2 teaspoon caraway seeds (optional)

# How-To:

01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Heat vegetable oil in a skillet over medium heat. Add sliced onions and cook, stirring frequently, until softened and golden brown, approximately 8 minutes.
03 - Add drained sauerkraut and caraway seeds (if using) to the skillet with onions. Stir and cook for an additional 3-4 minutes until heated through. Season with black pepper to taste.
04 - Place beef bratwursts on the preheated grill. Turn occasionally and cook for 12-15 minutes until evenly browned and fully cooked, reaching an internal temperature of 160°F.
05 - During the final 2 minutes of grilling, place buns cut-side down on the grill to lightly toast.
06 - Place a grilled bratwurst in each toasted bun. Top generously with warm sauerkraut-onion mixture. Add mustard, ketchup, and pickles as desired. Serve immediately.

# Expert Tips:

01 -
  • The combination of warm sauerkraut and sweet golden onions cuts right through the rich beef
  • Everything happens on the grill so cleanup is practically nonexistent
  • These handhelds feed a hungry crowd without any fancy plating required
02 -
  • Simmering brats in beer first keeps them juicy but skip it if you are pressed for time
  • Soggy buns ruin everything so toast them right before serving and do not skip this step
03 -
  • Let sauerkraut drain in a colander while you prep everything else so it is not too wet
  • Whole-grain mustard adds texture that smooth mustard just cannot provide

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