Tailgate Beef Bratwurst Sauerkraut

The parking lot was packed, tailgates down, and someone's portable speaker was playing something with a heavy bass line that you could feel in your chest. I'd been assigned brat duty, which felt like either a vote of confidence or a test I hadn't studied for. Six bratwursts sizzling away while everyone else stood around with cold drinks in their hands—that's the kind of pressure that tells you everything you need to know about cooking for a crowd.

My dad always said bratwurst was forgiving food—hard to mess up, easy to make great if you pay attention to the little things. I learned that the hard way at a birthday party where I got distracted by a conversation and came back to charred casings and disappointed guests. Now I treat the grill like something that deserves my full attention, even if it means stepping away from the best story of the day.

Ingredients

• 6 beef bratwursts: The beef variety has a deeper flavor profile than pork and stands up beautifully to high heat
• 6 sturdy bratwurst buns or hoagie rolls: Flimsy bread will collapse under the weight of toppings so go for something with structure
• 1 1/2 cups sauerkraut, drained: Drain it well or you will end up with soggy buns which is nobody's idea of a good time
• 1 medium yellow onion, thinly sliced: The sweetness of cooked onions balances the sharp tang of the sauerkraut perfectly
• 1 tablespoon vegetable oil: Needed for getting those onions started on their journey to golden perfection
• 3 tablespoons whole-grain mustard: The texture and slight punch of whole-grain mustard cuts through the richness of the beef
• 3 tablespoons ketchup (optional): Some people are purists about mustard only but I will not judge your ketchup preference
• 1/4 cup chopped pickles (optional): Adds crunch and another layer of acidity that brightens each bite
• Freshly ground black pepper, to taste: Freshly cracked makes a genuine difference you can actually taste
• 1/2 teaspoon caraway seeds (optional): If you have never tried caraway with sauerkraut you are missing out on a classic combination

Instructions

Get the grill going:

Preheat your grill to medium-high heat which should land around 400°F if you have a thermometer handy

Start the toppings while you wait:

Heat the vegetable oil in a skillet over medium heat then add the sliced onions and cook them for about 8 minutes until they are soft and starting to turn golden

Add the sauerkraut:

Stir in the drained sauerkraut and caraway seeds if you are using them then cook for another 3 to 4 minutes until everything is hot and fragrant

Get those brats on the grill:

Place the beef bratwursts on the grill turning them every few minutes for 12 to 15 minutes until they are evenly browned and reach 160°F internally

Toast your buns:

During the last 2 minutes of grilling put the buns cut-side down on the grill just long enough to get some nice grill marks and slight crunch

Build your masterpiece:

Place each grilled brat in a toasted bun pile on the sauerkraut and onion mixture then finish with mustard ketchup and pickles however you like them

Serve them hot:

Get these into people's hands immediately while everything is still warm and the brats are at their absolute best

Save

There is something about standing around a grill with friends and family that turns simple food into a memory. I have watched complete strangers become best friends while waiting for brats to finish cooking and that is not an exaggeration.

Making Ahead for Game Day

You can cook the sauerkraut and onion mixture a day ahead and keep it in the refrigerator. Reheat it gently on the grill or stove while the brats cook and nobody will know the difference.

Beer Simmer Upgrade

Some cooks swear by simmering brats in beer with onions for 15 minutes before grilling. It adds flavor and helps cook them through so they only need a quick sear on the grill to finish.

Serving Suggestions That Work

German potato salad is the classic side but crispy fries or even a simple coleslaw work beautifully. The key is having something that can stand up to the bold flavors of the bratwurst.

• Keep extra mustard on the table because people will want more
• Have a few vegetarian options ready for non-meat eaters
• Napkins are non-negotiable—this is messy wonderful food

Save

Good food and good company—that is what tailgating is really about. These brats are just the excuse to get everyone together.

Questions & Answers

→ What is the best way to cook the beef bratwursts?

Grill the bratwursts over medium-high heat, turning occasionally for 12–15 minutes until evenly browned and cooked through to an internal temperature of 160°F (71°C).

→ How do you prepare the sauerkraut topping?

Sauté sliced onions in vegetable oil until golden, then add drained sauerkraut and optional caraway seeds. Cook for a few minutes until heated through and season with freshly ground black pepper.

→ Can I toast the buns on the grill?

Yes, place buns cut-side down on the grill during the last 2 minutes of cooking to lightly toast and add flavor.

→ Are there suggested variations for the bratwursts?

You can swap beef brats for pork or turkey varieties, or simmer them in beer and onions before grilling for enhanced flavor.

→ What toppings complement this dish well?

Classic mustard, ketchup, and chopped pickles provide great balance, while optional shredded cheese or sliced jalapeños add a twist.

→ What side dishes pair well with this meal?

German potato salad or crispy fries are perfect companions to this grilled bratwurst and sauerkraut creation.