Brewed Brat Sandwiches with Caraway Kraut
Elevate your grilling game with these irresistible Brewed Brat Sandwiches with Caraway Kraut! This hearty recipe features juicy bratwursts bathed in a flavorful beer blend with tender onions, then perfectly grilled to a golden char. The star topping is the sweet-and-tangy caraway sauerkraut, a warm medley of sauerkraut, caraway seeds, and brown sugar that’s both aromatic and delicious. Served on golden-toasted brat buns with a schmear of Dijon mustard, each bite bursts with bold flavor and satisfying texture. Perfect for cookouts, game days, or casual family dinners, this dish brings pub-style comfort straight to your table. Pair with chips, potato salad, or crisp pickles for the ultimate meal!
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Recipe Information
Ingredients
- 6 pieces bratwursts
- 24 ounces beer (lager or pilsner)
- 1 medium yellow onion, sliced thinly
- 2 tablespoons butter
- 3 cups sauerkraut
- 1 teaspoon caraway seeds
- 1 tablespoon brown sugar
- 2 tablespoons Dijon mustard
- 6 pieces brat buns or sub rolls
- 1 tablespoon olive oil or butter (for toasting buns)
Instructions
In a large, deep skillet or pot, melt 2 tablespoons of butter over medium heat. Add the sliced onion and cook for 3-4 minutes until softened.
Place the bratwursts into the skillet with the onions and pour in the beer. Bring to a gentle simmer, cover, and let cook for 15-20 minutes, turning the brats halfway through for even cooking.
While the brats are simmering, prepare the caraway sauerkraut. In a medium saucepan, combine the sauerkraut, caraway seeds, and brown sugar. Heat over medium-low heat, stirring occasionally, for 10 minutes until warm and fragrant. Set aside.
Once the brats are cooked through, remove them from the beer mixture and transfer to a plate. Heat a grill pan or outdoor grill over medium-high heat and grill the brats for 3-5 minutes, turning frequently, until browned and crisp on the outside.
While the brats are grilling, toast the buns. Brush the insides of the buns lightly with olive oil or butter, and toast on a skillet or directly on the grill until golden brown.
To assemble the sandwiches, spread a layer of Dijon mustard on the bottom half of each toasted bun. Add a grilled bratwurst and top generously with the warm caraway kraut. Place the top bun on and serve immediately.
Serve with an optional side of chips, potato salad, or a crisp pickle for a full meal.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1914 mg | 83% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.5 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
