Grilled Beef Brats Sauerkraut (Printable Version)
Juicy grilled beef bratwursts with tangy sauerkraut and toasted buns for a flavorful, classic meal.
# What You Need:
→ Sausages
01 - 4 beef bratwursts
→ Buns
02 - 4 sturdy brat buns or hot dog rolls
→ Sauerkraut
03 - 1 1/2 cups sauerkraut, drained
→ Condiments & Toppings
04 - 2 tbsp yellow or Dijon mustard
05 - 1/2 small red onion, thinly sliced (optional)
06 - 1 tbsp chopped fresh parsley (optional)
07 - 4 slices Swiss cheese (optional)
→ For Grilling
08 - 1 tbsp vegetable oil (for oiling grill)
# How to Make It:
01 - Preheat grill to medium-high heat. Lightly oil the grill grates with vegetable oil.
02 - Place beef bratwursts on the grill. Grill for 12–15 minutes, turning occasionally, until evenly browned and internal temperature reaches 160°F (71°C).
03 - During the last 2 minutes of grilling, place the buns on the grill to toast lightly. If using cheese, add a slice to each brat and let melt slightly.
04 - Warm sauerkraut in a small pan over medium heat or in the microwave until heated through.
05 - Place each grilled bratwurst in a toasted bun. Top generously with sauerkraut, a drizzle of mustard, sliced red onions, and chopped parsley, if desired.
06 - Serve immediately while hot.
# Expert Tips:
01 -
- Grilling imparts a smoky char you just cannot get indoors
- The tangy sauerkraut cuts through the rich beef perfectly
02 -
- Overcooking makes brats dry and tough so watch that temperature
- Letting sauerkraut drain in a colander prevents a soggy mess
03 -
- Let brats rest for 2 minutes after grilling so the juices redistribute
- Butter the inside of your buns before toasting for extra richness