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Beer Brats and Kraut Recipe

Beer Brats and Kraut

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

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  • on September 02, 2008

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    Beer and kraut, yes, but thr fact is Sandra, semi-homade doesn't mean you skip what is tradition. Tradition is grilling of the brats. Okay, so it is cold out or you put away the grill, got a broiler or grill pan? Sure, add the step of broiler or grill pan to color up the brats. Oh, and yellow mustard? even Dijon? German Mustard, Sandra. A little authenticity isn't too much to ask for, is it?

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  • on July 01, 2008

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    I'm from the Midwest and I suggest grilling the brats first, then put in beer and kraut for 10 minutes. Much, much better!

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  • on July 05, 2007

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    Beer brats are a way of life where I live! But you can't forget the most important step...after boiling the brats and kraut in beer (and I add onions brown the brats on the grill. This adds great flavor to the brats and a better appearance!

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  • on April 18, 2007

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    my teenage son and friends luvd this recipe...and soo ez

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  • on January 09, 2007

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    This is really the worst recipe for brats that I've ever seen. For everyone that thinks this is so spectacular, they must not be from the Upper Midwest or German and had a REAL Beer Brat from Michigan/Wisconsin/Minnesota. The skins should be crispy and carmelized. These are just plain RAW.

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  • on July 17, 2006

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    This recipe is super quick and easy! It is a nice alternative to the constant burgers and dogs that usually typify summer dinners!

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  • on March 02, 2006

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    Both of which are sadly missing from the boiled krauts. Try googling Maillard sometime. And don't bother with this recipe. It's a complete waste of time.

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  • on February 12, 2006

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    we will be making these this way often now. Thx! Grilling them is fine after boiling them, but it doesn't add more flavor. and they are covered up by the kraut anyway so I skipped that extra unecessary step. Thx for the idea though.

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  • on February 10, 2006

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    Anyone from Wisconsin knows that in order to look appealing a brat has to be grilled. Then, put it in the beer and kraut. Also, the recipe should have specified 'pre-cooked' brat (Johnsonville works well for a 10 minute cooking time.

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  • on February 07, 2006

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    yum!

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