Traditional German-style Brat Recipe

Temper and season

Remove brats from refrigerator 20–30 minutes before cooking to come closer to room temperature. Pat dry with paper towels and season lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, turning to coat evenly.

Sear

Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tbs vegetable oil and let it shimmer. Add brats in a single layer and sear, turning occasionally, until golden-brown on all sides, about 6–8 minutes total. Reduce heat if brats brown too quickly.

Finish cooking gently

Lower heat to medium-low. Add the apple cider sauerkraut (prepared in its section) to the pan alongside the brats so they sit partially over the sauerkraut and absorb steam and flavor. Cover pan and cook for 8–10 minutes more, turning once, until internal temperature reaches 160°F (71°C) for pork-beef blend. If using a grill: after searing, move to indirect heat, cover, and cook with sauerkraut in a cast-iron pan next to the brats until done.

Rest

Transfer brats to a plate and tent loosely with foil. Let rest 5 minutes before assembling to allow juices to redistribute.

Prepare aromatics

Melt 1 tbs unsalted butter in a medium sauté pan over medium heat. Add the thinly sliced yellow onion and cook, stirring occasionally, until softened and beginning to caramelize, 6–8 minutes. Add the thinly sliced granny smith apple and cook 2 additional minutes until the apple starts to soften.

Combine and simmer

Add the drained sauerkraut, 1 cup apple cider, 1/2 cup apple juice, 1 tbs brown sugar, 1 tsp caraway seeds and 1/2 tsp whole black peppercorns to the pan. Stir to combine, bring to a gentle simmer, then reduce heat to low. Cover and simmer gently 12–15 minutes, stirring once or twice, until flavors meld and liquid is slightly reduced but sauerkraut remains moist.

Adjust seasoning and hold

Taste and adjust seasoning if needed (add a pinch of salt or extra brown sugar if too tart). Keep warm on lowest heat until ready to serve alongside brats. Reserve a portion to add to the pan with brats during finishing (see Brats section).

Whisk together 1/2 cup Dijon mustard, 1/4 cup coarse-grain brown mustard, 1 tbs apple cider vinegar, 1 tsp honey, 1/4 tsp salt and 1/8 tsp freshly ground black pepper in a small bowl until smooth but with visible whole seeds. Taste and adjust sweetness or vinegar to preference. Refrigerate for at least 15 minutes to let flavors marry. Bring to room temperature before serving.

Toast buns

Butter the cut sides of the 6 buns with the 1 tbs butter. In a clean skillet over medium heat, toast buns, cut side down, until golden and crisp, about 1–2 minutes. Alternatively, place under a broiler for 1 minute, watching carefully.

Assemble

Place a brat in each toasted bun. Spoon a generous helping (about 1/3 to 1/2 cup) of warm apple cider sauerkraut over each brat. Add a dollop (about 1–2 tbs) of pub mustard alongside or atop the sauerkraut. Serve immediately while hot.

Serving suggestion

Serve with potato chips or German-style potato salad and a cold beer. Leftover sauerkraut keeps 3–4 days refrigerated; mustard keeps up to 2 weeks sealed in the fridge.