• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Reluctant Gourmet

  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Careers
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Schools
  • Contact
    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Bratwurst with Sauerkraut & Mustard Recipe

    January 22, 2009 by G. Stephen Jones 3 Comments

    Jump to Recipe Print Recipe

    Bratwurst with Sauerkraut & Mustard Recipe

    Bratwurst and Sauerkraut with Spicy Mustard

    Sauerkraut and mustard are two very traditional accompaniments to a good wurst. Bratwurst is readily available in the United States, but feel free to use any wurst you choose.

    To learn more about the various types of wurst, be sure to check out my article called The Best of the Wurst, an introduction to German Sausages.

    Sauerkraut

    Sauerkraut is eaten throughout much of the world, although it is most commonly associated with Germany and eastern Europe. Sauerkraut is fermented cabbage. The fermentation occurs naturally, and it is fairly easy to make your own, although it is a time consuming process.

    Like yogurt, fresh, unpasteurized sauerkraut contains many beneficial bacteria that aid in digestion. As well, it also contains high levels of Vitamin C.

    As a matter of fact, German sailors always had sauerkraut at hand on their ships to help prevent scurvy! When using purchased sauerkraut, try to find a fresh, unpasteurized type, as pasteurization kills the beneficial bacteria and breaks down Vitamin C.

     

    Bratwurst with Sauerkraut
    Print Recipe

    Bratwurst with Sauerkraut & Mustard Recipe

    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: American

    Ingredients

    For the Brats

    • 4 Bratwurst sausages
    • 2 dark beers
    • 1 onion sliced
    • 1 pound fresh sauerkraut
    • 4 pretzel rolls hoagie rolls or long buns
    • spicy mustard

    For the Mustard

    • ½ cup flat beer or water
    • ½ cup whole mustard seeds
    • ½ teaspoon salt
    • 4 tablespoons dry mustard powder like Coleman's
    • 1 cup apple cider vinegar
    • 2 tablespoons dark brown sugar
    • 1 tablespoon honey
    • 1½ tablespoons prepared horseradish optional

    Instructions

    For the Brats

    • In a saucepan, bring beer and onion to a simmer. Pierce bratwurst casings with a sharp knife. Place brats in the simmering beer, turn down the heat to just below a simmer, and let brats poach for about 6 minutes.
    • Over medium coals, grill brats until they have good color, turning so they are evenly browned about 1 minute per turn.
    • If not serving right away, return the cooked brats to the beer/onion mixture to keep hot.
    • Split rolls almost all the way through. Place, cut side down, on the grill just to get some grill marks.
    • Gently warm the sauerkraut over medium-low heat. Don't let it boil, you just want to warm it through.
    • Spread spicy mustard to taste in each bun. Top with a brat and then some warm sauerkraut. Finish with more mustard, if desired.

    For the Mustard

    • Combine beer and whole mustard seeds. Let sit for one or two hours.
    • Put soaked seeds and any remaining beer or water into the work bowl of your food processor. Add all the rest of the ingredients. Process for 30 seconds-4 minutes or so, depending on your texture preference. The longer you process, the smoother your mustard will be.
    • After processing, put the mustard in a small saucepan. Let it sit for an hour, then bring to a boil over medium heat. Boil for one minute.
    • Remove from the heat and cool. Cover tightly and refrigerate for three days to ripen. Mustard will thicken. After three days, adjust the consistency with another teaspoon or two of water or cider vinegar.
    • Well covered, the mustard will keep for three weeks in the refrigerator.

     

     

    « Buttercream Frosting Recipe
    Coq au Vin Recipe »

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Comments

    1. Chef Keem

      January 22, 2009 at 9:58 pm

      Is there any better dish than wurst, kraut, mustard, and a freshly baked pretzel?

      Oh,..........um................well.................??

      (I didn't think so.) 🙂

      Reply
    2. Jenni

      January 23, 2009 at 8:18 pm

      I agree--just about perfect! Add a frosty cold adult beverage, and you're there!

      Reply
    3. Jill Franko

      December 26, 2009 at 2:42 pm

      Great job! I would like to commend you for your good work on this entry. I hope you continue coming up with useful posts like this one.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search My Site

    Who Is The Reluctant Gourmet?

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    How Not to Cook Book

    Cooking Mistakes and How to Fix Them

    Categories

    Reluctant Gourmet on Instagram

    Footer

    About the Reluctant Gourmet

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter

    Featured Favorites

    Homemade Cavatelli

    Cavatelli Pasta

    Cavatelli Pasta with Peas and Pancetta

    Cavatelli Pasta with Spring Peas and Pancetta Recipe

    Prepping Garlic Cloves For Cooking

    Fun Stuff

    • Cartoons
    • Events
    • Opinion
    • Press Releases

    Important Links

    • Advertising Disclosure
    • Terms of Use
    • Copyright Info
    • Privacy Policy
    • Home
    • About The Reluctant Gourmet
    • Contact Me
    • Advertising

    Copyright © 2022 · The Reluctant Gourmet