Ingredients
- 3 large onions, peeled and thinly sliced
- 2 cloves garlic, smashed
- 3 pounds precooked bratwurst, pricked with a fork
- 6 bottles dark beer
- 2 cups water
- 1 teaspoon coriander seeds
- 1 teaspoon caraway seeds
- 1 teaspoon mustard seeds
- 1 (1-inch) piece of fresh ginger, peeled and chopped
- Hot dog buns, brown bread, or hoagie buns
- Sweet and hot German mustard, optional, for garnish
- Spicy brown mustard, optional, for garnish
- Red Cabbage Sauerkraut, recipe follows
- Pickles, optional, for garnish
- Pickled beets, optional, for garnish
- Pickled eggs, optional, for garnish
Directions
Preheat the grill to high. Arrange the onion slices and garlic along the bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer over the grill grates or on a burner. Simmer the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst sit in the liquid for 10 minutes.
Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired. Garnish with pickles, pickled beets, and pickled eggs, if desired.
Red Cabbage Sauerkraut:
- 1/4 cup olive oil
- 2 cups red wine vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 1 teaspoon whole mustard seeds
- 2 cloves garlic, peeled and thinly sliced
- 1 large head red cabbage, thinly shredded
- Salt and freshly ground pepper
Preheat grill to high. In a medium saucepan, combine the oil, vinegar, water, and sugar over medium heat, and cook until the sugar has melted. Add the mustard seeds, garlic, and cabbage, and cook until the cabbage is soft, about 15 to 20 minutes. Season with salt and pepper, to taste.
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By mjensen_1911339
Monrovia, CA
on September 10, 2011
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This is a big hit every time I make it. My German mother particularly loves the Red Cabbage Sauerkraut and German Potato Salad. I usually simmer the brats on the stove then finish on the grill.
By Ingridgerman/am...
on August 12, 2011
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It is very different from anything that I grew up with. I would say it is more American than German. The only thing that seemed German about it is the Brats and Beer. We also don't poke holes in the Brats to cook them. Also, we don't use those kind of spices. You certainly added your own touch. But, I should show you how red cabbage is really made. Everyone I made it for loves it. Except for the gas factor afterwards. :
By hholmes13_11601892
Byron, MN
on April 09, 2011
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This was sooooo good! We made it with Bobby's german potato salad recipe, and it was fantastic. I couldn't wait for warm weather so we could bust out the grill and make it again. :
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