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Beer Glazed Brats and Sauerkraut

Beer Glazed Brats and Sauerkraut Recipe

5 from 1 vote
The Beer Glazed Brats and Sauerkraut Recipe is a traditional German dish that combines bratwurst sausages, sauerkraut, and beer. This flavorful and hearty dish is a staple of German cuisine and is known for its savory taste.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 People
Course: Main Course
Cuisine: German
Calories: 228
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon caraway seeds
  • 12 oz. beer 12 fluid ounce can or bottle lager
  • 1 tbsp sugar light brown
  • 2 tsp mustard powder dry
  • 1 tsp onion powder
  • 1/4 tsp black pepper ground
  • 1/4 tsp dill weed dried
  • 1 lb bratwurst
  • 1 lb sauerkraut preferably barrel-aged, drained

Equipment

  • Large skillet or frying pan
  • Mixing bowl
  • Meat grinder (for grinding the meat)
  • Wooden or silicone spatula for stirring
  • Serving platter or dish
  • Can opener (for opening the lager beer)
  • Cooking utensils for sautéing and flipping the sausages and sauerkraut
  • Plates and utensils for serving

Method
 

Prepare the Meat and Fat.
  1. a. Cut the boneless pork shoulder into 1/2-inch pieces.
  2. b. Cut the pork back fat into 1/2-inch chunks.
  3. c. Place both the pork shoulder and back fat in the freezer for 45 minutes before grinding.
  4. d. Grind the partially frozen pork shoulder and back fat using a meat grinder.
Make the Spice Mixture.
  1. a. In a bowl, combine celery seeds, caraway seeds, light brown sugar, dry mustard powder, onion powder, ground black pepper, and dried dill weed.
  2. b. Mix the spice mixture thoroughly.
Prepare the Bratwurst Sausages.
  1. a. Remove the casing from the fresh bratwurst sausages.
  2. b. Discard the casings.
Assemble the Sausage Mix.
  1. a. In a large mixing bowl, combine the ground meat mixture (from step 1) and the removed bratwurst sausage meat.
  2. b. Add the spice mixture (from step 2) to the meat mixture.
  3. c. Mix well to evenly distribute the spices.
Shape the Sausage Patties.
  1. a. Form the meat mixture into patties, shaping them according to your desired size and thickness.
  2. b. Ensure the patties are uniform in size for even cooking.
Cook the Sausages and Sauerkraut.
  1. a. Heat a skillet or frying pan over medium heat.
  2. b. Add the sauerkraut to the pan and sauté until it's heated through.
  3. c. Remove the sauerkraut from the pan and set it aside.
  4. d. In the same pan, cook the sausage patties until they are browned and cooked through.
  5. e. Once the sausages are cooked, remove them from the pan.
  6. f. Pour the lager beer into the pan to deglaze it, scraping up any browned bits from the bottom.
  7. g. Let the beer simmer and reduce until it thickens slightly, creating a beer glaze.
  8. h. Return the cooked sausages to the pan, coating them with the beer glaze.
  9. i. Allow the sausages to simmer in the glaze for a few minutes to absorb the flavors.
  10. j. Serve the Beer Glazed Brats and Sauerkraut hot, with the sauerkraut as a side or topping.

Notes

Ensure the pork shoulder and back fat are partially frozen before grinding.
Keep the sauerkraut warm while the sausages are cooking to serve them hot together.
Adjust the seasoning of the beer glaze to your taste preferences.
Use a meat thermometer to ensure the sausages are cooked to a safe internal temperature.
Experiment with different types of bratwurst sausages for unique flavors.
Use a skillet with a lid to help control the cooking process.
Serve the dish with traditional German condiments like mustard or horseradish.