Brats and Sauerkraut

“This was really quite delicious.I currently live in Germany, so I had access to really nice fresh bratwurst and sauerkraut.I did parboil my bratwursts since they were fresh, but if I were using grocery store bratwurst I wouldn’t have felt the need – otherwise I followed the recipe to the letter.I thought everything worked out very well and this was a very easy, filling meal to put together.The flavors all blended together so well and the sauerkraut took on a sweet-n-sour taste.I used red onions, which looked gorgeous in the finished dish.”

“This was so good, I didn’t cook my brats ahead of time either.They took on the flavor of the kraut which had mellowed from the sugar and other additions.I made a double batch because I used a bag of kraut instead of a can, when I mentioned leftovers tomorrow night everyone said they would be back.That’s how good it was, DH said this is a definite keeper.Try Mini Ravindran’s Warm Mustard Sauce with these – awesome!”

“Brats should always be precooked on the grill, oven or fry pan before adding them to the kraut.You can also buy the precooked ones but they are not as good (in my opinion anyway).Brats and kraut are a summer staple at our house and they are truly great.”

“I have made this recipe so many times and it is a favorite in my house.I was under the impression that I had rated it and I’m sorry it took so long.I reluctantly made it recently for my very particular son-in-law and he “made a pig of myself” to quote him.He has since ask my daughter to make it for him.I make this sometimes once a week and sometimes grill the brats instead of cooking in the pan, altho I prefer the pan method.Thanks so much for one of our favorite recipes of all times. “

“This dish is wonderful.I made this tonight with some fresh brats I picked up from the store.I nestled them down inside the kraut and onions and they were perfectly cooked.I served them with some fresh diced tomatoes, minced onion, spicy mustard and sweet pickle relish.Delicious.Thank you for sharing this with us.”

“Nice easy lunch or dinner.My can of sauerkraut didn’t have much liquid so I added a bit of water.I wasn’t crazy about the celery seeds and will probably substitute caraway seeds next time I make this, as I like them better with sauerkraut. **UPDATE** I made this tonight with caraway seed instead of the celery seed and loved it.I will make it this way from now on.”

“The only thing I would change is to leave out the celery seeds next time.I prefer caraway seeds in sauerkraut.Other than that, they were delicious!”

“This is absolutely awesome. I just added a little thyme and basil and a 1/2 can of beer and it was about the best thing I’ve had in a long while. Served deli mustard on the side, it was great. Thanks.”

“Used this recipe for an Octoberfest this weekend.People raved and wanted the recipe.I did learn the hard way though that it will take much longer to cook in an 18 qt roaster(was making 60 brats).Next time will cook the brats separately to alleviate last minute stress”

“Really good!The flavor is great and the recipe so easy!This is on our “regulars” rotation now!The only change I made was to use caraway seeds instead of celery seeds like others suggested.I used raw brats and no precooking was necessary.Thank you for sharing!”

“I made this recipe for my family and it was AMAZING!Very easy to make and is very yummy!”

“I have made this several times now and love it. One family member complains that it is too sweet but rest like it as is. Sometimes I cut way back on the sugar for him. Its good either way.”

“we did not care much for it at all. It was a very disappointing dish after reading the rave reviews.We simply didn’t like the taste of the dish.”

“These were great. I only used 1 onion (that’s all I had), but still loved ’em. I put mine on hot dog buns with mustard, covered with kraut, and enjoyed. Thanks for a keeper.”

“This Brat recipie had a unique and different taste that we REALLY enjoyed. The brats themselves came out very tender and juicy. I had no idea that sauerkraut when cooked down over medium heat for 45 1/2 hour to 45 minutes turned brown (burnt like). It was really good! Now for the changes I made. I did not have celery seed so I used celery salt, I also used minced garlic from the jar. Because it was late when I started, I couldn’t see why 3 and 4 could not be combined… and that’s exactly what I did. The brats went in right after the kraut, brown sugar, celery salt, and bay leaf. All cooked together for 45 minutes, stirring and turning occassionally.I don’t know what difference it made doing the kraut and other ingredients for 1/2 hour, THEN adding the brats for 45 minutes. Seemed to me the onion and krat would have been really mushy. It was wonderful the way I did it all toghether for 45 minutes.. Thank you Charlotte J for sharing.. I will definitely make this again!”

” This is a super tasty recipe.I am lucky to have a wonderful Dutch butcher shop here in my small town and his sausages are MMmmmmm.I cut back the recipe to just make one large Brat burger. Because of this I was a bit short of kraut juice so I added some wine to the pan.Simmering the kraut for the long time turns it golden and slow simmering the brat adds all round flavor. The celery seed is a nice touch. I added a hot spicy mustard to the bun – Truly enjoyable thanks Charlotte”

“Easy to follow recipe. Did all steps except did not have bay leaf.For last 5 minutes, through the brats on grill for coloring. Very tasty! Tastes great the next day too for leftovers. Just nuked a brat and sauerkraut for 1 1/2 minutes at 50 % power level. Thanks for the recipe.”

“I’ve always poached my sausages and this recipe does just that. Only the sausage is poached in the liquid from the sour kraut . Isauted the onions and garlic , added both to the kraut , sugar mixture . Started the brats in beer with a tab of butter and some sliced onion cooked added the kraut mixture and cookedas directed and it was perfect . Thanks for a great recipe Debbie “