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Ingredients
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Brats & Assembly
Cooking Liquid & Toppings
Garnish (optional)
Method
Prepare Sauerkraut & Onions
Slice Onion
Peel and thinly slice the yellow onion into rings or half-rings (about 1/8–1/4 in thick).
Warm Sauerkraut
In a medium saucepan over medium heat, add 1 cup beer (or chicken stock) and 1 cup water. Add the sliced onion, drained sauerkraut, brown sugar, and caraway seeds (if using). Stir to combine.
Bring the mixture to a gentle simmer, then reduce heat to low. Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauerkraut is warmed through, the onions are soft, and some liquid has reduced. Taste and add up to 1/4 tsp salt and a pinch of black pepper if needed. Keep warm on the lowest heat while you cook the brats.
Cook the Bratwurst
Simmer (optional step for plump, evenly cooked brats)
Place the brats in the saucepan with the sauerkraut mixture or in a separate shallow pan and pour enough of the cooking liquid to cover the brats halfway. Heat gently to a bare simmer (do not boil vigorously) and cook for 8–10 minutes. This will cook them through and infuse flavor.
Finish on Grill or Skillet
Preheat a grill or a heavy skillet over medium-high heat and brush the grate or pan with 1 tsp oil. Remove brats from the simmering liquid and place on the hot grill or skillet. Sear 2–3 minutes per side until nicely browned and charred in spots. If you skipped simmering, cook brats over medium heat 10–12 minutes, turning frequently until internal temperature reaches 160°F (71°C) and exterior is browned.
Toast Buns & Assemble
Place one brat in each toasted bun. Spoon warmed sauerkraut and onions over each sausage (about 1/2 cup sauerkraut mixture per brat).
Spread 1 tablespoon spicy brown mustard on top of each brat (or more to taste). If you prefer some milder balance, add 1/2 tablespoon yellow mustard as well. Add optional pickled jalapeños and chopped parsley if using.