Beer-Simmered Bratwurst with Onions and Red Cabbage Sauerkraut
Show: Boy Meets Grill
Episode: Beer and Bratwurst
Rate This RecipeRead users' reviews (45)
- Recipe categories: Meat, Pork, Sausage, Vegetables, Cabbage, Onion, Beets,
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Total Reviews: 45
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By jill_waldschmid...
Austin, TX
on September 13, 2006
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Now I'm a sauerkraut fan! I guess that's a good thing when your in-laws have German and Austrian heritage... Even my 8-year old daughter liked the sauerkraut! Thanks for the recipe!
By kjnierme_5956261
raleigh, NC
on August 22, 2006
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cannot eat enough times. the very best and only way to eat bratwurst for any true brat lover.
By sassij_523251
Racine, WI
on June 01, 2006
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Here in Wisconsin (brat heaven we grill the brats first, THEN put them in a beer bath to keep them moist and warm. When you pre-cook brats (or ribs, for that matter you're cooking the good pork taste out of it. You also NEVER EVER pierce a brat with a fork. Tsk tsk...
By aurorasw_2649372
Somewhere, WI
on March 15, 2006
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This didn't work for me and my family. Maybe because we are of german decent and not used to the strange mix of spices like ginger? Yuck...
By seakat66_1329225
Austin, TX
on March 06, 2006
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I never would have thought I'd like this. My parents always used the super-stinky canned stuff when I was a kid. Reuben sandwich days were always dreaded because of the smell. But this is an entirely different thing, in a good way! Fresh and tasty! In response to a previous review- boiling the brats is how they get the flavoring. And German potato salad (in my experience at least doesn't contain mayo
By kforster_5135638
madison, WI
on March 03, 2006
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His heart is in the right place, but you would never, ever use precooked bratwurst. We're lucky in Wisconsin to have almost every butcher shop making their own fresh bratwurst, and some are much better than others. There are also national brands like Johnsonville that make pretty good sausage. We simmer fresh brats in water for about 20 minutes, remove to grill and brown until crisp and then return to pan with beer and onions and let wallow in it until ready to eat. Some even add butter to the final soak. It's like osmosis: most of the pork fat is replaced with the flavor of the beer and onion (and buttermaking what we think is a really healthy sausage (HEH HEH.
By richard_n_niki_...
Beaufort, SC
on September 29, 2005
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We love this one!!! I've made it several times now, I even made it for a bunch of Marines, we had over for a day of football. All they could talk about was how good the Brats were!!!
By nagere_678974
Baltimore, MD
on September 04, 2005
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Great!
By renoscasa_3589407
calexico, CA
on August 30, 2005
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we have always used the red cabbage from the jar. this recipe was so easy and much fresher and tastier than the jar stuff. Now i have to find someone to give my two jars to. thanks bobby
By mectulip9
Tallahassee, FL
on June 13, 2005
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I'll admit I've never been a fan of bratwurst, only trying it for family get-togethers as a child. We made this for a family get-together with my own children, and these were better than any hot dog or sausage you could ever cook. I added the caraway seed to regular saurkraut, and it was the perfect complement. Definitely use a good beer (I used an English Brown Ale and it was perfect.