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Beer Glazed Brats and Sauerkraut

Russ Myers


This top-rated recipe goes great with German beer, of course, or a tasty Riesling…any ol’ time of year.

★★★★★ 1 vote
6 Servings
10 Min
40 Min
Stove Top


1/8 tsp
celery seeds
1/8 tsp
caraway seeds
1 lb
fresh bratwurst
1 can(s)
(12 ounces) lager beer
1 Tbsp
brown sugar
2 tsp
dry mustard powder
1/8 tsp
cracked black pepper
1/8 tsp
dried dill weed
1 medium
onion, peeled and cut into 1/4- inch strips
1 lb
sauerkraut, drained


loaf rye bread, toasted
spicy mustard


1Grind celery seeds and caraway seeds in a mortar and pestle; set aside.
2Place bratwurst in a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes.
3Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes.
4Roll brats in the sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir onion and sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut mixture to a serving platter and top with cooked bratwurst.
5Serve with rye toast and spicy mustard.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: German
Other Tag: Quick & Easy