Juicy, flavorful bratwursts simmered in beer and onions, then grilled to perfection for a smoky char. The ultimate backyard BBQ or tailgate food, ready in under 30 minutes and perfect in a toasted bun with mustard.
Prep10 min
Cook20 min
Servings4
Serving size: 1 bratwurst
517cal
18gprotein
31gcarbs
34g
Ingredients
4 pcs Uncooked Bratwurst (About 1 lb or 454g total)
355 ml Beer (Lager, pilsner, or a light ale recommended)
1 medium Yellow Onion (Thinly sliced)
2 tbsp Unsalted Butter
4 pcs Bratwurst Buns (Or hoagie rolls)
Instructions
1
Sauté Onions
In a large skillet or Dutch oven, melt the butter over medium heat.
Add the thinly sliced onions and cook, stirring occasionally, for 5-7 minutes until they become soft and translucent.
2
Simmer the Bratwursts
Nestle the bratwursts into the skillet with the onions in a single layer.
A warm, tangy potato salad with crispy bacon and a savory vinegar dressing. This classic German-American side dish is perfect for picnics, potlucks, and pairs wonderfully with sausages.
Crisp, tangy, and packed with probiotics, this homemade sauerkraut is surprisingly easy to make with just two ingredients. A classic fermented side dish that adds a zesty punch to sausages, sandwiches, and more.
About Grilled Bratwurst, German Potato Salad and Sauerkraut
Perfectly spiced bratwurst on a bun with tangy German potato salad - an energy-giving, satisfying meal!
This midwest dish is perfect for dinner. With 1062.28 calories and 45.37g of protein per serving, it's a nutritious choice for your meal plan.
fat
Pour the beer over the brats. The liquid should come about three-quarters of the way up the sides of the sausages.
Bring the beer to a gentle simmer over medium heat. Immediately reduce the heat to low, cover the skillet, and let the brats simmer for 10-12 minutes, turning them once halfway through. Avoid boiling, as this can cause the casings to split.
3
Prepare the Grill
While the brats are simmering, preheat your grill to medium heat, approximately 350-400°F (175-200°C).
Clean and lightly oil the grill grates to prevent sticking.
4
Grill the Bratwursts
Using tongs, carefully transfer the simmered bratwursts to the preheated grill. Reserve the onions and beer in the skillet.
Grill the brats for 5-10 minutes, turning every 2 minutes, until they are beautifully browned with distinct char marks on all sides.
Ensure the internal temperature reaches 160°F (71°C) when checked with a meat thermometer.
5
Finish Onions and Toast Buns
While the brats are grilling, increase the heat under the skillet to medium and continue to cook the onions and beer, stirring occasionally, until the liquid has reduced and thickened slightly.
During the last minute of grilling, place the buns cut-side down on the grill to toast until lightly golden.
6
Assemble and Serve
Remove the brats and buns from the grill.
Place one grilled bratwurst in each toasted bun.
Top generously with the beer-braised onions, a drizzle of stone ground mustard, and a spoonful of sauerkraut, if using. Serve immediately.
529cal
26gprotein
50gcarbs
24gfat
Ingredients
900 g Yukon Gold Potatoes (about 4-5 medium potatoes, scrubbed)
1 tbsp Salt (for boiling potatoes)
225 g Thick-Cut Bacon (about 8 slices)
1 medium Yellow Onion (finely chopped)
120 ml Apple Cider Vinegar
60 ml Water
2 tbsp Granulated Sugar (adjust to taste)
1 tbsp Dijon Mustard
0.5 tsp Black Pepper (freshly ground)
3 tbsp Fresh Parsley (chopped, plus more for garnish)
Instructions
1
Cook the potatoes: Place the whole, unpeeled potatoes in a large pot. Cover with cold water by at least 1 inch and add 1 tablespoon of salt. Bring to a boil over high heat, then reduce heat to a simmer. Cook for 15-20 minutes, or until the potatoes are just fork-tender. Be careful not to overcook them. Drain the potatoes and let them cool just enough to handle.
2
Cook the bacon: While the potatoes are boiling, chop the bacon into 1/2-inch pieces. Cook in a large skillet over medium heat until brown and crispy, about 8-10 minutes. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate. Reserve about 4 tablespoons (1/4 cup) of the rendered bacon fat in the skillet and discard the rest.
3
Prepare the warm dressing: Add the finely chopped onion to the skillet with the reserved bacon fat. Sauté over medium heat for 4-5 minutes until softened and translucent. Whisk in the apple cider vinegar, water, sugar, and Dijon mustard. Bring the mixture to a gentle simmer. Season with 0.75 teaspoon of salt and 0.5 teaspoon of black pepper. Let it simmer for 1-2 minutes to allow the flavors to meld, then remove from heat.
4
Assemble the salad: While the potatoes are still warm, peel them (the skins should slip off easily) and slice into 1/4-inch thick rounds. Place the warm potato slices in a large bowl. Pour the warm dressing over the potatoes. Add most of the crumbled bacon and the chopped fresh parsley, reserving a little of each for garnish. Gently toss to combine, being careful not to break the potato slices. The warm potatoes will absorb the dressing beautifully.
5
Serve: Garnish with the remaining bacon and parsley. This salad is best served warm or at room temperature. Enjoy!
1 tbsp Caraway Seeds (Optional, for classic flavor)
Instructions
1
Prepare Cabbage and Jar
Sterilize a 1-quart (or 1-liter) wide-mouth glass jar and its lid by washing with hot, soapy water and rinsing thoroughly. Allow to air dry completely.
Discard the wilted or damaged outer leaves of the cabbage. Peel off one or two clean, large outer leaves and set them aside.
Quarter the cabbage through the core. Cut out the dense core from each quarter.
Thinly slice the cabbage into shreds, about 1/8-inch thick. A mandoline slicer works well for uniform cuts, but a sharp knife is also effective.
2
Salt and Massage
Place the shredded cabbage in a large, non-reactive bowl (stainless steel or glass).
Sprinkle the non-iodized sea salt and optional caraway seeds over the cabbage.
Begin massaging and squeezing the cabbage with clean hands for 5 to 10 minutes. This process breaks down the cabbage's cell walls, causing it to wilt and release its natural juices, which will become the brine.
3
Pack the Jar
Grab handfuls of the wilted cabbage and pack it tightly into the sterilized jar. Use your fist or a wooden tamper to press down firmly after each addition, removing air pockets.
Pour any brine left in the bottom of the bowl into the jar. The brine level should rise above the cabbage.
Ensure the cabbage is fully submerged under the brine by at least 1 inch. This is crucial to prevent mold.
Fold the reserved whole cabbage leaf and place it on top of the shredded cabbage, tucking it down the sides to keep the small pieces from floating.
Place a fermentation weight (or a small, clean glass jar that fits inside the larger one) on top of the whole leaf to keep everything submerged.
4
Ferment
Cover the jar. If using a standard lid, screw it on loosely to allow fermentation gases to escape. If using an airlock lid, follow its instructions.
Place the jar on a plate or in a shallow dish to catch any potential overflow from active fermentation.
Store the jar in a cool, dark place, ideally between 60-70°F (15-21°C), away from direct sunlight.
Check daily for the first few days. Press down on the weight if needed to keep the cabbage submerged. You should see bubbles forming after 2-3 days.
Allow to ferment for 1 to 4 weeks. Taste test after 1 week. The longer it ferments, the tangier it will become. Ferment until it reaches your desired flavor.
5
Store
Once you're happy with the taste, remove the fermentation weight and the top cabbage leaf.
Wipe the rim of the jar clean, screw the lid on tightly, and transfer the sauerkraut to the refrigerator.
Refrigeration will halt the fermentation process. The sauerkraut will keep for at least 6 months in the fridge, with its flavor continuing to mature.
