Grilled Beef Brats Sauerkraut (Print Version)

Beef bratwursts grilled to perfection topped with sauerkraut and mustard in toasted buns, perfect for cookouts.

# What You’ll Need:

→ Sausages

01 - 4 beef bratwursts

→ Buns

02 - 4 sturdy brat buns or hot dog rolls

→ Sauerkraut

03 - 1 1/2 cups sauerkraut, drained

→ Condiments & Toppings

04 - 2 tablespoons yellow or Dijon mustard
05 - 1/2 small red onion, thinly sliced
06 - 1 tablespoon chopped fresh parsley

→ For Grilling

07 - 1 tablespoon vegetable oil

→ Optional

08 - 4 slices Swiss cheese

# Steps:

01 - Preheat grill to medium-high heat. Lightly oil the grill grates with vegetable oil to prevent sticking.
02 - Place beef bratwursts on the grill. Cook for 12–15 minutes, turning occasionally, until evenly browned and internal temperature reaches 160°F.
03 - During the last 2 minutes of grilling, place the buns on the grill to toast lightly. If using cheese, add a slice to each brat and let melt slightly.
04 - Heat sauerkraut in a small pan over medium heat or in the microwave until heated through.
05 - Place each grilled bratwurst in a toasted bun. Top generously with sauerkraut, a drizzle of mustard, sliced red onions, and chopped parsley if desired.
06 - Serve immediately while hot for best flavor and texture.

# Expert Tips:

01 -
  • The combination of smoky grilled beef and tangy sauerkraut hits every craveable flavor note in one bite.
  • These come together in under 30 minutes but taste like you spent all day planning them.
  • Perfect for feeding a crowd without being stuck in the kitchen while everyone else is outside.
02 -
  • Never cut into your brats to check if theyre done—youll lose all those precious juices and end up with dry meat.
  • Letting the brats rest for just 2 minutes after grilling helps them retain moisture, even though its tempting to eat them immediately.
  • Warming the sauerkraut instead of serving it cold makes a huge difference in how the flavors come together.
03 -
  • If the brats are browning too fast before theyre cooked through, move them to a cooler part of the grill.
  • Let your sauerkraut drain in a colander for 15 minutes before serving to prevent soggy buns.

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