Tailgate Beef Bratwurst Sauerkraut

There's something about standing around a grill before the big game that makes everything taste better. I first made these bratwursts at a friend's tailgate when we forgot half the supplies and had to improvise. The sauerkraut and onion mixture saved the day, transforming plain brats into something everyone kept coming back for. Now it's the only way I serve them.

Last season, these disappeared so fast that my brother-in-law stood guard by the grill just to secure his share. That's when I knew this recipe was a keeper.

Ingredients

• 6 beef bratwursts: Beef brats hold up beautifully on the grill and stay juicy
• 6 sturdy bratwurst buns: Toast them right on the grates for that irresistible crunch
• 1 1/2 cups sauerkraut, drained: Well-drained kraut prevents soggy buns
• 1 medium yellow onion: Thinly sliced for even caramelization
• 1 tablespoon vegetable oil: For getting those onions perfectly golden
• 3 tablespoons whole-grain mustard: Adds texture and a authentic tang
• Freshly ground black pepper: Don't skip this, it wakes everything up

Instructions

Get the grill going:

Preheat to medium-high, around 400°F, so those beautiful grill marks form immediately.

Cook the sauerkraut:

Heat oil in a skillet over medium heat, cook onions until golden brown, then stir in the drained sauerkraut and cook until everything is warm and fragrant.

Grill the bratwursts:

Cook for 12 to 15 minutes, turning them every few minutes, until they're evenly browned and reach 160°F inside.

Toast the buns:

Place them cut-side down on the grill for just 2 minutes so they get warm and lightly crisped.

Assemble and serve:

Nestle each brat in a toasted bun, pile on that sauerkraut-onion mixture, and finish with mustard, ketchup, or pickles.

Save

These became my go-to tailgate dish after someone asked for the recipe right there in the parking lot, mustard still on their chin.

Making Ahead

You can cook the sauerkraut and onions the day before and reheat them on the grill. Just keep them warm in a covered dish while the brats cook.

Serving Suggestions

German potato salad is the classic partner here, but crispy potato wedges work just as well. A cold beer or lemonade ties everything together perfectly.

Crowd-Pleasing Twists

Sometimes I switch things up depending on who's coming to the tailgate. A few simple variations keep everyone happy.

• Simmer the brats in beer with onions before grilling for extra depth
• Add shredded sharp cheese or sliced jalapeños right before serving
• Swap beef brats for pork or turkey if that's what your crowd prefers

Save

Hope these become part of your game day tradition too.

Common Questions

→ How do I achieve juicy bratwurst when grilling?

Grill bratwursts over medium-high heat, turning occasionally to ensure even cooking without drying. Avoid piercing the sausages to retain juices.

→ What’s the best way to prepare sauerkraut for topping?

Sauté sliced onions in vegetable oil until golden, then add drained sauerkraut and caraway seeds. Cook together until heated through and season with black pepper.

→ Can I substitute beef bratwurst with other varieties?

Yes, pork or turkey bratwursts can be used as alternatives, offering different flavors while maintaining texture and ease of grilling.

→ How do I toast the buns properly on the grill?

Place buns cut-side down on the grill during the last 2 minutes of cooking bratwursts to achieve a light, crisp toast without burning.

→ What condiments best complement this dish?

Whole-grain mustard provides a tangy contrast, while optional ketchup and chopped pickles add sweetness and crunch for balanced flavor.