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Ultimate Grilled Beer Brats, Peppers, Onions, Relish and Kraut

There’s nothing quite like the memory of summer evenings spent grilling with family, the air thick with the smoky aroma of sizzling brats. As a child, I remember the sheer joy of watching my grandfather, a true grill master, meticulously tending to the flames. He always had a secret weapon: simmering the brats in beer with peppers and onions right on the grill before giving them that perfect char. The anticipation built with every passing minute, culminating in that first glorious bite – the snap of the casing, the burst of juicy flavor, the tangy kraut, and the sweet-spicy pepper relish. To this day, that taste transports me back to those cherished summer moments.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8
Yield: 8 Bratwursts
Dietary Type: Not Gluten-Free

Ingredients

8 bratwursts (I like Johnsonville, but any brand will work)
8 hot dog buns (I like to get bakery style if possible)
1 green pepper, thin sliced in strips
1 red pepper, thin sliced in strips
1 yellow pepper, thin sliced in strips
1 large onion, cut in half and thin sliced
24 ounces dark beer, I prefer amber bock but use your favorite (2 bottles, 18 oz for the brats and vegetables and 6 oz for the sauerkraut)
3 garlic cloves, just smashed and skins removed no reason to cut
½ teaspoon red pepper flakes
1 (15 ounce) can quality sauerkraut, drained well (you can also use a fresh bagged brand too)
8 tablespoons pepper relish (many quality store brands, I love it on burgers, dogs, brats, just about anything)
Dijon mustard
1 teaspoon kosher salt, to taste
1 teaspoon fresh ground black pepper, to taste
Aluminum foil and tins for cooking the brats and sauerkraut

Equipment Needed

Aluminum pan
Small aluminum pan
Grill
Aluminum foil
Tongs

Instructions

First, prepare your grill for medium/low heat. If using a charcoal grill, arrange the coals for indirect heat cooking as well, so you have a cooler zone.
In a large aluminum pan, add 18 ounces of the dark beer, the sliced green pepper, red pepper, yellow pepper, and onion.
Nestle the 8 bratwursts into the pan amongst the vegetables.
Add the 3 smashed garlic cloves and the ½ teaspoon red pepper flakes to the beer and vegetable mixture.
Cover the aluminum pan tightly with aluminum foil. This creates a steaming effect that infuses the brats with flavor.
Place the covered aluminum pan on the grill over medium/low heat. Let it simmer for about 20 minutes.
Carefully remove the aluminum foil from the pan, being mindful of the escaping steam.
Continue to cook for another 10 minutes, allowing the vegetables to soften and the brats to plump up.
Using tongs, transfer the bratwursts directly onto the grill grates.
While the brats are grilling, season the peppers and onions in the pan with 1 teaspoon kosher salt and 1 teaspoon fresh ground black pepper, or to your liking.
Allow some of the liquid in the pan with the vegetables to reduce, concentrating the flavors. This creates a delicious, slightly caramelized pepper and onion mixture.
Grill the bratwursts, turning occasionally, until they are nicely browned and cooked through, about 5-7 minutes. Be careful not to overcook them, as they can become dry. A slight char is desirable.
In a smaller aluminum pan, add the drained sauerkraut.
Pour the remaining 6 ounces of dark beer over the sauerkraut.
Cover the sauerkraut pan tightly with aluminum foil.
Place the covered sauerkraut on the grill, preferably over indirect heat. If that’s not possible, keep it away from direct flames to prevent scorching. You are just heating it up.
Heat the sauerkraut for about 15 minutes.
Towards the end of the cooking time, remove the aluminum foil from the sauerkraut and allow some of the liquid to evaporate. This will intensify the flavor of the kraut.
Once the bratwursts are cooked through, remove them from the grill and place them back on top of the peppers and onions in the aluminum pan. Cover the pan with foil to keep everything warm.
Remove the sauerkraut from the grill and keep it covered as well.
Lightly grill the hot dog buns, taking care not to burn them. A quick toast is all they need.
To assemble the ultimate grilled beer brat, spread a layer of Dijon mustard on the inside of a grilled hot dog bun.
Add 1 tablespoon of pepper relish on top of the mustard.
Place a grilled bratwurst into the bun.
Top with some of the peppers and onions from the pan.
Generously spoon on some of the warm sauerkraut.
Serve immediately and enjoy!

Expert Tips & Tricks

For a richer flavor, use a high-quality beer, such as a German bock or a dark lager. Avoid light beers, as they will not impart as much flavor.
Don’t overcrowd the pan when simmering the brats and vegetables. If necessary, use two pans to ensure even cooking.
If you don’t have aluminum pans, you can use a cast iron skillet, but be aware that cleanup will be more involved.
For an extra layer of flavor, add a splash of Worcestershire sauce to the beer and vegetable mixture.
If you prefer a sweeter relish, use a sweet pickle relish instead of pepper relish.
To avoid flare-ups on the grill, make sure the brats are not dripping with excessive amounts of fat.

Serving & Storage Suggestions

Serve these ultimate grilled beer brats immediately for the best flavor and texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can grill the brats again, pan-fry them, or microwave them. Reheat the peppers, onions, and sauerkraut separately. To store the brats longer, you can freeze them. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. Thaw them in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	493.4 kcal	N/A
Calories from Fat	242 g	49%
Total Fat	27 g	41%
Saturated Fat	9.1 g	45%
Cholesterol	62.9 mg	20%
Sodium	1639.9 mg	68%
Total Carbohydrate	39.9 g	13%
Dietary Fiber	3.6 g	14%
Sugars	7.9 g	31%
Protein	17.5 g	35%

Variations & Substitutions

Spicy Brats: Use spicy bratwursts or add a pinch of cayenne pepper to the beer and vegetable mixture.
Different Beers: Experiment with different types of beer, such as an IPA or a stout, to change the flavor profile.
Vegetarian Option: Substitute the bratwursts with vegetarian sausages or portobello mushrooms.
Gluten-Free: Use gluten-free hot dog buns and ensure all other ingredients are gluten-free.
Sweet and Sour: Add a tablespoon of brown sugar and a tablespoon of apple cider vinegar to the sauerkraut for a sweet and sour flavor.

FAQs (Frequently Asked Questions):

Q: Can I use a different type of sausage?
A: Absolutely! While bratwursts are traditional, you can easily substitute Italian sausage, chorizo, or even chicken sausage for a different flavor profile.

Q: Can I make this recipe ahead of time?
A: You can prepare the peppers and onions ahead of time and store them in the refrigerator. However, it’s best to grill the brats and sauerkraut just before serving to ensure they are at their best.

Q: What if I don’t have a grill?
A: You can cook the brats, peppers, and onions in a large skillet on the stovetop. The sauerkraut can be heated in a separate saucepan.

Q: How do I know when the brats are cooked through?
A: The internal temperature of the bratwurst should reach 160°F (71°C). Use a meat thermometer to check for doneness.

Q: Can I add other vegetables to the pan?
A: Feel free to add other vegetables such as bell peppers, mushrooms, or even jalapeños for extra heat.

Final Thoughts

So, fire up your grill and get ready to create some delicious memories with these ultimate grilled beer brats. The combination of flavors and textures is simply irresistible, and the recipe is easy to customize to your liking. Don’t be afraid to experiment with different beers, sausages, and toppings. And most importantly, don’t forget to share your creations with friends and family. Let me know what you think of the recipe, and what variations you create in the comments below. Pair this with a light summer salad and a crisp pilsner for the perfect summer meal.

Ultimate Grilled Beer Brats, Peppers, Onions, Relish and Kraut Recipe