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Simple Bratwurst

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“I've seen lots of recipes for beer-boiled brats here, but they have all this other stuff in them: butter, carrots, onions--probably 'cause people use nasty flavored beer ;) Anyway, this is how my family makes them, and the ingredients are VERY particular.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 bratwursts (Johnsonville, none of that precooked Usinger's. Miller Park does those wayyyyy better.)
  • 1 (12 ounce) bottle beer (do not use Coors, Miller, Miller Lite, or *gulp* Bud. I think a weiss does quite nicely, so split th)
  • mustard
  • 1 cup sauerkraut (We just use Frank's)
  • 4 French rolls (NOT hoagie buns. These must be crunchy but not hard. Turano's makes some great ones. If these cannot)

Directions

  1. Place brats and beer in saucepan, making sure that the sausages are covered.
  2. Bring to a boil
  3. Reduce heat and simmer about 10 minutes or until the brats look done (they will be gray and foamy--bear with me!).
  4. In the meantime, you should fire up the grill. Charcoal, of course, is best but not always practical.
  5. Also in the meantime, take some aluminum foil and fold it into a packet.
  6. Remove sauerkraut from can/jar with a fork (thus preventing drainage needs) and place into packet. Seal TIGHTLY!
  7. Put brats and packet on grill (use indirect heat for sauerkraut packet, or place on a rack above grill--you know what I mean if you have one ;)).
  8. Grill, turning occasionally, about 8-10 minutes over medium high heat. I, personally, like mine with a nice black burnt crust, but I am odd. So go with what looks right. You want them brown and shiny with wee grill marks on them.
  9. During the last 2-3 minutes of cooking, place buns, slightly open, with opening down, on grill (again, indirect heat) to toast them.
  10. Serve with mustard and the sauerkraut. Thou shalt not eat thy brat with ketchup. 'Tis a mortal sin.
  11. Quaff the rest of the beer.

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