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Oh wow.....this was fantastic. The brats took on the taste from the beer and then to grill them and add them back into the sauerkraut/beer mixture???......to die for. Thankyou so much for sharing this with us, we loved it. This was a simple meal to serve on these incredibly HOT HOT days.
Oh my wonderful. Have a lot of eaters so I doubled the recipe. Added minced garlic with the butter and onions and used one MGD and one Guiness... This was an absolute hit. Already requests for more ;-)
YUMMY! Left out the caraway- don't like it- but followed the rest of the recipe. Delish! Used some Shiner Bock! Great recipe!
Great tasting beer glaze. I used real butter to saute onion and added about 1T mined garlic. Added the brown sugar and pepper. I did not have caraway seeds so I didn't worry about it. I also used 1 bottle of coors lite. I let the beer reduce down for about 30-45 minutes. It made a very nice onion glaze. The flavor was great!!! Thanks for the post! **I did not use sauerkraut, I'm not sure how I feel about it, but the brats were great with the beer glaze!
Really nice sandwiches. I've never liked sauerkraut, but I thought I'd give it a try on top of these brats. We all really enjoyed it - my guys loved the touch of sweetness from the sweet onion and the brown sugar. A perfect use for a couple of bottles of beer that were past their prime. Thanks for sharing!
Family really enjoyed this. We also used homemade sauerkraut with this. Will make again.
Amazing! This recipe is such a great way to prepare brats for a barbecue. I made this the day before I was serving them. Then the day of, we threw them on the grill ,and because they were pre-cooked, we only had to browned them up a little. Reheated the sauerkraut on the stove-top, served the brats with German Curry Sauce for Wurst German Curry Sauce for Wurst, and pleased a crowd of people. This recipe is a keeper.
This recipe is so good. We are making it for the second time tonight. Thank you Rita for a very gooood recipe. Made recipe exactly as written.
Delicious! We had this for dinner on this cold, snowy night. I knew there was no way I would be able to talk Pete into grilling tonight, so I tossed everything except the sauerkraut into a 13X9, covered and baked at 400 for two hours. I did add a little more (ok, ok, a LOT more) caraway seeds, but other than that, the recipe was made as posted. Thanks for a keeper!
SO GOOD! The beer/kraut mixture made them so tasty, I'm curious about how other meats will taste simmered in it. My whole family loved it!