You. Guys. These beer brats are everything I want in a sausage. The brats themselves are incredibly flavorful from being slowly steeped in beer, spices, and onions.
And then they hit the grill for that crunch on the outside so when you bit into one all of those juices just explode.
Oh man. I’m salivating.
The high heat creates a snap and char on the outside of those brats that’s darn near heavenly. Topped with a sweet/tangy braised red cabbage, this is a game day meal that will knock your socks off. One of my favorite aspects of this recipe is how great it is for a crowd. You can prep and simmer the brats while everybody arrives then spend a few short minutes crisping the sausages and you’re ready to eat! Bring it on Superbowl.
I feel like I should name drop here to give you a little extra back story on this recipe. First of all, this cooking technique is coming straight to you from my BFF Chef Tyler Florence. When I was in NYC last August going for a Guinness World Record in marathon grilling (seriously, craziest experience of my life) good ol T Flo (that’s what I call him…. not to his face) asked me how I prefer to cook my sausages. I told him I like to go low and slow over wood smoke to retain lots of moisture and avoid wrinkly dogs.
Tyler proceeded to lay down some serious sausage knowledge which I soaked up in my sleep deprived world record haze and brought back to share with you. Tyler told me the secret to juicy and tasty sausages is a pre-grilling simmer in super flavorful liquid. Not a boil, mind you, but a slow gentle simmer to bring your sausages up to temp and infuse them with extra layers of goodness. Next, a quick sear to crisp up the sausage casing and you’re good to go for the best sausage of your life!
Like I said, I took his advice and used it to make these fan-freaking-tastic beer brats. I added the braised cabbage as an homage to my adoring husband who used to live in Germany and still retains a mild fanboy style obsession with brats and kraut. I even busted out his beer steins for the photo shoot! Hope you guys all love this one as much as we do. Just be prepared to hate every brat you have at any BBQ you go to for the rest of your life. Sorry and you’re welcome.
- 1 pound fresh bratwursts
- 2 bottles dark German beer
- 1 tablespoon whole fennel seeds
- 1 tablespoon whole coriander seeds
- 1 tablespoon whole mustard seeds
- 1 tablespoon whole celery seeds
- 1 large yellow onion sliced
- 3 inch piece fresh ginger sliced into coins
- 1 tablespoon olive oil
- 2 cups red cabbage thinly sliced
- 2 tablespoons honey
- 2 tablespoons red wine vinegar
- kosher salt
- cracked black pepper
- 1 package bratwurst buns
- whole grain mustard
- In a medium pot, combine the beer, onions, ginger, and whole seeds. Bring to a simmer over medium heat.
- Pierce the bratwursts all over with a fork and then gently slide them into the beer. Cover the pot, turn off the heat, and let the bratwursts cook for 15 minutes.
- While the brats cook, prepare your grill for high heat direct grilling.
- While your grill preheats, prepare your braised cabbage. Heat the olive oil in a large saute pan over medium heat. Dump in the shredded cabbage and toss to coat in the oil. Season with the salt and pepper.
- Strain 1/2 cup of the beer braising liquid and add it to the cabbage. Cook about 10 minutes until softened and stir in the honey and vinegar. Transfer to a bowl and set aside.
- Remove the bratwursts from the braising liquid and head out to the hot grill. Grill the sausages for about 2-3 minutes per side until the casings are crisp and browned.
- Split the bratwurst buns and grill cut side down for about 30 seconds, until they are nice and toasty.
- Slather each bun with some of the whole grain mustard, top with a crispy brat, and a pile of the braised red cabbage. Eat and enjoy!