Beer-Simmered Bratwurst with Onions and Red Cabbage Sauerkraut

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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.

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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. :

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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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Bobby, Sometimes you just try too hard. From the bratwurst capital of the U.S.:
1..there is no reason to dump a bunch of seeds in the beer. 2. NEVER poke the brats pre-cooking! 3. Those weird sawdust-y things are not real brats no matter how fancy a butcher they came from. 4. No need to use expensive beer ; just average priced drinkable beer is fine. 5, Heat up some Frank's sauerkraut and dump a heap on the brat; nothin's better. 6. Brats are not meant to be fancied up...they are perfect just the way they are!!! Come to Wisconsin and we'll show you how to cook brats! Finally, there is no agreement as to whether you grill brats and THEN put them in the beer/onion or simmer them in beer/onion and then put them on the grill. Both ways are wonderful altho I have seen people almost come to blows "discussing" the right way to cook brats.

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This was the worst smelling and tasting cabbage I've ever had. The smell made us nauseous. I was hoping it would taste better than it smelled but it didn't.

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Cooked cabbage is NOT sauerkraut. Sauerkraut is fermented cabbage!
Doesn't mean it doesn't taste ok but calling it sauerkraut is wrong!

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I didn't make my own saurkraut, but did the rest of the recipe as it read. Flavorful and delicious!

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I really enjoyed the sauerkraut! I've never made my own so was a bit apprehensive, but surprised how easy and tasty this was (even though I did not have a couple of the spices on hand. Loved the beautiful purple color too. I didn't notice that the brats were different in flavor than any other brat, but so much flavor in the toppings I really couldn't notice. It was a pleasant experience putting this whole meal together.

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This just souds absolutely delicious by the ingredients listed.
Plus, when did Bobby ever steer anyone wrong?
He is totally the Master of Food! He knows his stuff. And he's not fat like most of the Chef's on your Channel.
I'm going to make this tomorrow!
It is October, isnn't it?

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I made this recipe awhile ago for some friends - made it exactly as stated. We all absolutely loved it. The beer adds so much flavor and the kraut is excellent, plus it adds color and great texture to the meal.