Beer Braised Bratwurst, Carmelized Sauerkraut, and Brussels Sprouts

Pregnancy cravings…they can be such a blessing and a curse.  In this case, a blessing because I now have a fantastic recipe solely based on my craving for sauerkraut! haha.  With this craving, I remembered my husbands love for bratwurst, and then came across this recipe.   I changed a couple of things, but really followed it pretty closely and it is fantastic!  For all you kraut and bratwurst lovers, this is a much try!  I will definitely be making it again very soon for myself (and my bun in the oven)!


Ingredients (serves 4):

16 oz. of Brussels Sprouts

2 tbsp. olive oil

Montreal steak seasoning (or salt and pepper)

1/2 onion, sliced

4 fresh bratwursts or italian sausages

1 bottle of beer (bock style is best)

2 cups sauerkraut, drained

2 cups beef broth

2 tbsp. butter


1.  Preheat oven to 400 degrees.  Remove woody ends off of the brussels sprouts, then cut them in half lengthwise.  In a bowl, toss in 2 tbsp. of olive oil until evenly coated.  Then season with Montreal steak seasoning (or just use salt and pepper).  Spread evenly on a cooking sheet, roast in oven for 20 minutes.


2.  Meanwhile, heat a tall sided skillet over medium-high heat.  Add onions, brats and the bottle of beer.  Simmer, turning sausages occasionally, until beer has reached a thick, syrup like consistency and onions are caramelized- about 10 minutes.



3.  Remove sausages, set aside.  Add the broth to the skillet and scrape the bottom until all the bits are incorporated.  Then place the sausages back into the pan and continue to cook until done, about 10 more minutes, occasionally flipping still.

4.  Remove sausages and bring broth to a full boil until reduced until it is slightly thickened, watch that it doesn’t reduce too much and burn off.

5. Lower heat to medium low and melt the butter, scraping up the caramelized bits in the pan.


6.  Add sausages back to the pan.  Place sauerkraut around sausages and cook until heated and slightly crisp.  Turn sausages and stir often, being careful not to burn!


7.  Add in the Brussels Sprouts, toss a bit.  Taste and add salt and pepper to taste.   Serve and enjoy!


Recipe adapted from Chaos In the Kitchen.

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