Brats and Kraut

Thanks to the annual sausage-making family gathering, we have a freezer full of homemade Italian sausage, country sausage, summer sausage, and yes, bratwurst. Whether your brats come from the fields, the farm, or the supermarket, there are two secrets to making it right: cook them in beer and pair them with good sauerkraut.


I love sauerkraut. It must be the German-Russian in me, but I'll eat it straight up and cold, sneaking big pinches of the stuff out of the fridge with the door hanging open. The sour vinegar taste, the crunchy/soggy shredded cabbage texture - shockingly, this doesn't make everyone salivate.

Why is kim chee so trendy and popular right now, yet sauerkraut still languishes as old-fashioned? They're both pickled cabbage. Sauerkraut's time in the spotlight is long overdue, if you ask me, and it's a necessary companion to bratwurst, as anyone from ND on over to Wisconsin will tell you.

All you need to know is that good sauerkraut does not come in a tin can. Go to the refrigerator section of the supermarket and look for the cold stuff. And be warned, more sauerkraut recipes to appear in the near future!

Brats & Kraut

4 fresh bratwurst

12-16 oz. beer

Sliced onion (optional)

German-style grainy mustard

Sauerkraut

Place the bratwurst in a large saucepan or pot and cover with beer and onion slices. Bring to a boil, reduce to a simmer, and continue to simmer until cooked through, about 10-15 minutes. Serve hot with mustard and sauerkraut (I also like fried or roasted potatoes on the side).