Grilled beer bratwurst with sauerkraut is a classic backyard favorite. This recipe shows how to cook juicy bratwurst in beer and tangy sauerkraut, then finish them on the grill for a perfectly browned, flavorful sausage. Serve on toasted buns with mustard, onions, and your favorite toppings. Perfect for summer BBQs, game day, or family gatherings, this easy beer brat recipe brings rich, smoky flavor to every bite.

Ingredients

For the Beer Brats:

12 ounces beer
1 pound sauerkraut with juice (classic caraway works best)
3 tablespoons whole grain or stone-ground mustard
6 sprigs fresh thyme (optional)
3 dried bay leaves (optional)
2 pounds raw bratwurst sausages (about 8 sausages)

For Serving:

8 hot dog buns
Ketchup, mustard, relish, and chopped onions (optional)

Instructions

Preparing the Grill

Charcoal Grill:

Light a chimney full of charcoal. Once the coals are covered with gray ash, pour them onto one side of the charcoal grate, leaving a smaller pile on the other side.
Set the cooking grate in place, cover the grill, and allow it to preheat for about 5 minutes.
Oil the grate lightly.

Gas Grill:

Set half the burners to the highest heat setting, cover, and preheat for 10 minutes.
Lightly oil the grate.

Cooking the Beer Brats

In a large disposable aluminum pan (lasagna-size), combine the beer, sauerkraut with juice, and mustard. Stir well to combine.
Add thyme sprigs and bay leaves if using, then nestle the bratwurst sausages into the sauerkraut mixture.
Place the pan over the hot side of the grill and cook until the beer is just simmering (small bubbles appear), about 4 minutes.
Move the pan to the cooler side of the grill. Cover with the grill lid (vents open over the bratwurst) and cook for 18–20 minutes, turning the sausages once after 10 minutes.
Check the internal temperature with an instant-read thermometer; remove from the grill when the bratwurst reaches 140–145°F.
Lift the brats from the sauerkraut and place them directly on the hot side of the grill (or reduce gas heat slightly to avoid burning). Cook, turning occasionally, until browned, crisp, and the internal temperature reaches 160°F, about 3–5 minutes.
Return the bratwurst to the pan with the sauerkraut to keep warm.
Toast the buns on the grill or under a broiler.
Serve the bratwurst on buns with the sauerkraut and any optional toppings.

Why You’ll Love This Recipe

Juicy bratwurst infused with beer flavor for a rich, savory taste.
Sauerkraut adds tang and texture, balancing the richness of the sausages.
Perfect for summer grilling, backyard gatherings, or game-day meals.

Tips

Use a beer you enjoy drinking—its flavor will enhance the brats.
Turn the sausages gently to prevent splitting.
Keep the sausages in the beer-sauerkraut mixture until ready to brown; this keeps them moist.
Use a disposable pan for easy cleanup, especially on the grill.

Variations and Substitutions

Sausages: Try smoked bratwurst, Italian sausage, or chicken sausage.
Sauerkraut: Use flavored sauerkraut, or mix with caramelized onions for extra sweetness.
Beer Substitute: Apple cider or chicken broth works if you prefer non-alcoholic options.
Spices: Add a pinch of smoked paprika, garlic powder, or caraway seeds to boost flavor.

FAQs

Can I cook this indoors?
Yes, simmer the bratwurst in the beer-sauerkraut mixture on the stove, then brown in a skillet.

Do I have to use thyme or bay leaves?
No, they’re optional but add a subtle aromatic flavor.

How do I know when brats are fully cooked?
Use a meat thermometer—bratwurst should reach 160°F internally.

Serving

Serve hot on toasted buns with sauerkraut and your choice of ketchup, mustard, relish, and chopped onions.
Great alongside potato salad, coleslaw, or baked beans.

Suggestions

Pair with a cold beer or sparkling apple cider.
Make it a DIY brat bar—offer a variety of toppings and mustards for guests to customize.
Leftovers reheat well in the beer-sauerkraut mixture or sliced for sandwiches.