Subtly Flavored Bratwurst

Bratwurst is better grilled because of its pale color—a nice golden look is very appetizing. Bratwurst and sauerkraut are a marriage made in heaven.

Serves: 8Hands-on: 20 minutesTotal: 55 minutesDifficulty: Easy

Serves: 8


  • 8 bratwurst
  • 1 1⁄2 bottles or cans (12 oz.) of rich beer, not light
  • 1 lb. sauerkraut, either jarred or canned
  • 1⁄4 lb. butter
  • 1 tsp. cider vinegar
  • 1⁄2 tsp. caraway seeds, bruised in mortar and pestle
  • 1 tsp. brown sugar
  • 4 whole cloves


  • Prick bratwursts with fork. Open the beer and pour into a large pot. Let the beer defoam for about 10 minutes. Add the sausages, then bring to a simmer and cook for 20 minutes.
  • Prepare the sauerkraut while the sausages are cooking. Drain and rinse the sauerkraut in cold water. Place it in a saucepan with the butter, cider vinegar, caraway seeds, brown sugar, and cloves. Bring to a boil and simmer over very low heat for 10 minutes. Remove cloves before serving.
  • Heat grill to medium. Grill sausages until golden on both sides. Serve with sauerkraut.