Beer-Bathed Brats with Sauerkraut and Apples


by: Single Chef

Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry. In George Washington’s diary, he recorded one barbecue he attended in Alexandria, Virginia, that lasted three entire days.


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serves: 5

5 fresh bratwurst, preferably Johnsonville®

1 small yellow onion

1 small Granny Smith apple

1/2 pound sauerkraut, rinsed and drained

1 bottle (12 ounces) beer, at room temperature

3 tablespoons spicy brown mustard

1 teaspoon caraway seed [optional]

5 hot dog buns

Nutrition Facts
Beer-Bathed Brats with Sauerkraut and Apples

Servings Per Recipe: 5

Amount per Serving

Calories: 464

  • Total Fat: 27.9 g
  •     Saturated Fat: 9.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 62.9 mg
  • Sodium: 1161.7 mg
  • Total Carbs: 32.1 g
  •     Dietary Fiber: 4.2 g
  •     Sugars: 7.3 g
  • Protein: 17.2 g

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1.  In a heavy-duty foil pan, arrange the bratwurst in a single layer. Peel the onion and trim off the ends. Cut the onion in half lengthwise, then cut each half lengthwise into 1/8-inch slices. Core and quarter the apple, and cut lengthwise into 1/8-inch slices. Scatter the onions, apples, and sauerkraut over the bratwurst.

2.  In a medium bowl, mix the beer, mustard, and caraway seed, if using. Add the beer mixture to the pan. Grill over Direct Medium heat for about 20 minutes, turning the bratwurst 2 or 3 times. Remove the bratwurst from the pan but leave the pan where it is to continue to cook the sauerkraut mixture. Grill the bratwurst over Direct Medium heat until nicely browned, 2 to 3 minutes, turning once. Serve the bratwurst warm in hot dog buns with the sauerkraut mixture. Serve more mustard on top, if desired.

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