Beer Brats with Sauerkraut, Spicy Beer Mustard and Sauteed Peppers & Onions – Culinary Seasons

Beer and Brats are supposed to go together! Add in some sauerkraut and mustard and it may bring you back to Germany. If you are able to get Hill’s Premium Meat’s Old Fashioned Bratwurst I highly recommend it. They use Duroc lineage pork a heritage breed and take pride in delivering the highest quality. Their brats are very flavorful and when poached in beer prior to grilling, you will be amazed at how good these are.

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Origin of the Bratwurst

Originating in Germany as far back as the 1300s, brats have been adapted many variations depending on the city in Germany, Switzerland and even in the U.S. Holding bratwurst to one single recipe is going to be difficult because of the different interpretations over the centuries.

It is hotly debated what city was the first to make the bratwurst. Two regions of Germany claim to be the first, Thüringen and Franconia. Both have recipes dating back through the centuries but it seems that Thüringen may have a recipe that dates back over 600 years.

Bratwurst breaks down into two word translation, ‘brat’ meaning chopped meat and ‘wurst’ meaning sausage. Brats were originally made with pork but today you can find ones made with beef. ‘Braten’ meaning pan fry or roast in German is commonly referenced term for Brats as well.

Of the many types of bratwurst in Germany, they are mostly named for the region they were created.

  • Thüringen – Thuringia, Germany
  • Franconia – Franconia, Germany
  • St. Galler Bratwurst – St. Gallen, Switzerland
  • Nürnberger Bratwurst – Nurnberg, Germany

Bratwurst was first introduced to the U.S. in the 1920s in Sheboygan County, Wisconsin. It became a favorite in the German-American communities. Wisconsin had famously created the beer brat, poaching the brat in beer then grilling to develop a nice crust on the outside.

In the 1950s the brat was introduced to Major League Baseball stadiums in the midwest and since has become a favorite in many stadiums around the country. The midwest hosts several Bratwurst Festivals, even though Wisconsin may have had the majority of German immigrants in the midwest and those immigrants brought over the brat from their home country, many of these festivals claim to be the bratwurst capital of the U.S.

It appears that Germany and the U.S. can’t agree on where these delicious sausages originated from in their own countries. One thing is for sure they are delicious no matter where you are from or how you prepare them.

  • 4 ea Bratwurst (Hill’s Premium Meat’s Old Fashioned Bratwurst)

  • 1 -2 ea can of Beer (your favorite or a lager is fine)

  • 1 lb Saueerkarut

  • 1 ea Yellow Onion sliced

  • 1 ea Red Bell Pepper sliced

  • 1 tbl Vegetable Oil

  • Preheat the grill to a medium high heat.
  • Pour the beer into a pot big enough to hold the brats and beer.
  • Bring the temperature of the beer up to a simmer.
  • Place the brats in a pot once it begins to simmer.
  • Simmer the brats for approximately 10 minutes until they reach 130°
  • Remove the brats and grill until browned.
    If you have a cast iron plate for the grill you can sear the brats instead of grilling. Then you can heat the sauerkraut as well with the brats.
  • In a saute pan saute the onions and peppers.
    Heat the sauerkraut in a pan if needed.
  • Serve on a hoagie roll with some spicy mustard and a cold beer.

    ENJOY!