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Beer Brats and Kraut

Prep Time:15 Minutes
Cook Time:45 Minutes

Nutritional Information

This technique will work with any brat or fresh ground sausage in casing.


  • 12 ea Brats, in class 8/28 and 8/29 we used duck port and pear sausage from smoking goose
  • 24 oz. beer of choice, or enough to cover brats
  • 16 ounces traditional sauerkraut
  • 2 Tbls stone ground mustard
  • 1 Tbs. sugar, or to taste
  • 2 ea plums, or fruit of choice sliced thin


  • 1. Place brats in sauce pot and cover with beer. Place on medium low heat. When liquid reaches a temperature of 160ºF turn off heat and cover with lid. Let stand for 10 minutes. Remove the brats and reserve the beer for later.
  • 2. Preheat the EGG for indirect heat @ 325° using a cast iron dutch oven directly on a plate setter. Place sauerkraut in dutch oven add enough beer to cover sauerkraut. Next, add the mustard, sugar and plum. cook until beer has reduced almost to almost dry. adjust seasoning with sugar and salt and pepper.
  • 3. Preheat the EGG to 425º using direct heat and a cast iron grate. Transfer boiled brats to EGG grill surface for final cooking and light charring, 2-3 min a side.
  • 4. Remove from the Egg, rest brats on a plate for 5-10 min with a resting blanket. Slice brats, into 5 pieces each.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828