Simple Bratwurst

Recipe by Sheepie87
READY IN: 35mins


  • 4
    bratwursts (Johnsonville, none of that precooked Usinger's. Miller Park does those wayyyyy better.)
  • 1
    (12 ounce) bottle beer (do not use Coors, Miller, Miller Lite, or *gulp* Bud. I think a weiss does quite nicely, so split th)
  • 1
    cup sauerkraut (We just use Frank's)
  • 4
    French rolls (NOT hoagie buns. These must be crunchy but not hard. Turano's makes some great ones. If these cannot)


  • Place brats and beer in saucepan, making sure that the sausages are covered.
  • Bring to a boil
  • Reduce heat and simmer about 10 minutes or until the brats look done (they will be gray and foamy--bear with me!).
  • In the meantime, you should fire up the grill. Charcoal, of course, is best but not always practical.
  • Also in the meantime, take some aluminum foil and fold it into a packet.
  • Remove sauerkraut from can/jar with a fork (thus preventing drainage needs) and place into packet. Seal TIGHTLY!
  • Put brats and packet on grill (use indirect heat for sauerkraut packet, or place on a rack above grill--you know what I mean if you have one ;)).
  • Grill, turning occasionally, about 8-10 minutes over medium high heat. I, personally, like mine with a nice black burnt crust, but I am odd. So go with what looks right. You want them brown and shiny with wee grill marks on them.
  • During the last 2-3 minutes of cooking, place buns, slightly open, with opening down, on grill (again, indirect heat) to toast them.
  • Serve with mustard and the sauerkraut. Thou shalt not eat thy brat with ketchup. 'Tis a mortal sin.
  • Quaff the rest of the beer.