Beer-Simmered Brats with Sauerkraut: A Flavor-Packed Feast in a Bun

Beer-Simmered Brats with Sauerkraut is comfort food at its finest—tender bratwurst gently simmered in flavorful beer until juicy and infused with malty goodness, then nestled on a bed of tangy sauerkraut. With its roots in classic bratwurst recipes, this dish delivers smoky, savory satisfaction without the fuss. It’s cozy, easy to make on the stove top or in a crockpot, and perfect for relaxed weekend dinners or game-day gatherings. Serve it alongside soft buns and mustard, and you’ve got a hearty bratwurst dinner idea that feels both elevated and homey.

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Beer-Simmered Brats with Sauerkraut

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American, German

Servings 6

Equipment

• Large Skillet or Dutch Oven Ideal for beer brats stove top method. If making beer brats crockpot style, use a slow cooker. You can also adapt this recipe to the oven (bratwurst recipes oven): simmer the brats first, then bake until golden.
• Tongs For browning and handling the brats
• Wooden spoon For sautéing onions and sauerkraut
• Cutting board and knife
• OPTIONAL: Grill or grill pan If you want to carefully grill bratwurst after simmering for added char

Ingredients

  

• 6 bratwursts grilled bratwurst, smoked brats, or homemade bratwurst recipes all work beautifully—use your favorite variety
• 1 12 oz bottle of beer (lager or pilsner works great for beer bratwurst; use your favorite beer for additional depth)
• 2 tablespoons unsalted butter
• 1 large yellow onion thinly sliced
• 2 garlic cloves minced
• 1 teaspoon caraway seeds optional, but traditional
• 1 teaspoon paprika
• Salt and freshly ground black pepper to taste
• 2 cups sauerkraut drained and roughly chopped
• 1 tablespoon light brown sugar to balance the tang of sauerkraut
• 1 tablespoon apple cider vinegar
• 6 soft brat buns or crusty rolls
• Mustard Dijon, spicy brown, or your favorite

Instructions

 

Brown the Brats

1. Heat butter in your skillet or Dutch oven over medium-high heat.
2. Add bratwursts and brown on all sides (about 2–3 minutes per side). Browning adds flavor and texture.
3. Remove the brats and set aside.

Sauté Onion, Garlic & Spices

1. In the same pot, add sliced onion and a pinch of salt. Sauté for about 5 minutes until softened and golden.
2. Add garlic, paprika, caraway seeds, salt, and pepper; cook for another minute until fragrant.

Simmer in Beer

1. Return brats to the pot, nestling them in among the onions.
2. Pour in beer—enough to come about halfway up the brats.
3. Bring to a simmer, reduce heat to low, cover, and simmer for 15 minutes.

For slow cooker beer brats, transfer browned brats, onions, garlic, and spices to the crockpot. Add beer, cook on low for 3–4 hours.

For an oven bratwurst recipes oven adaptation: after simmering on the stove, transfer everything to a baking dish, cover, and bake at 350°F for 20 minutes.

Prepare Sauerkraut

1. In a bowl, toss sauerkraut with brown sugar and apple cider vinegar.
2. After brats have simmered, gently fold sauerkraut into the pot. Simmer uncovered for an additional 5–10 minutes to let the flavors meld and liquid reduce slightly.

Finish Brats (Optional Grill)

1. For caramelized smoky flavor, preheat your grill or grill pan on medium-high.
2. Remove brats and sauerkraut; quickly grill brats until charred—about 1–2 minutes per side.

Serve

1. Place generous scoops of sauerkraut in brat buns.
2. Top with grilled or simmered brats.
3. Add mustard if desired. Enjoy warm.

Pairings

• Soft Pretzels – warm, buttery, and perfect for soaking up leftover sauerkraut and mustard.
  
• German-style potato salad – vinegar-based, tangy, and comforting.
  
• Crispy French fries or waffle fries – for a hearty and indulgent meal.
  
• Coleslaw – a cool, creamy contrast to the savory sausage.
  
• Pickle assortment – sour gherkins, beets, or pickled onions add bright acidity.
  
• Beer – match your simmering beer or try a crisp pilsner or amber ale.
  
• Non-alcoholic: sparkling apple cider or root beer work great too.
  
• Dessert idea: soft apple strudel or cherry cobbler to round out the meal.

FAQs

1. What type of bratwursts work best?

You can use boneless bratwurst, smoked brats for extra smokiness, or even homemade bratwurst recipes if you've made your own. Both pork and beef brats are great; for richer flavor, go with pork.

2. Can I do this in a crockpot?

Absolutely—this is often called the beer brats crockpot or brats in crockpot method. Brown brats first, then add everything to the slow cooker, and cook on low for 3–4 hours until tender.

3. How to cook brats on the stove?

Use the stovetop method described above—brown the brats, simmer in beer with onions, then finish with sauerkraut. It’s essentially the beer brats stove top method.

4. Can I grill them instead?

Yes—use the bratwurst recipes grilled variation. Simmer them first for juiciness, then grill briefly to achieve grilled bratwurst with char and smoky aroma.

5. What about cheddar brats recipes?

Cheddar-filled brats are delicious here—just swap your brat for a cheddar-stuffed variety. The cheesy interior gets juicy when simmered and then grilled.