Brats in a Sauerkraut Bock Bath

The other night Mrs. G informed me that she wanted brats for dinner. Who am I to argue with SWMBO'ed? Happy wife, happy life and all that. Plus, I like brats.

It's been a looooong time since I've visited the beer bath method for brats. Probably over 7.....8 years. I know there are fans in of brats who will argue till they turn blue on the proper way to cook a brat, but for me...I've always gone with the grill direct over medium low heat method and I've always gotten good results. But I decided to change things up a bit this time just for giggles.

Got the Egg set up at 400 direct for the cook. I grinded up some fennel seeds, black pepper, thyme, crushed red pepper and celery seed and mixed it up with some sauerkraut and a Shiner Bock in a 10" ci skillet and then added the brats


Simmered them for about 20-30 minutes


Then grilled them and returned them to the bath while Mrs. G whipped up some sides


Served them up on a bollilo bun with some kraut and spicy mustard and dinner was ready


I really enjoyed how the Shiner and the spices really elevated the flavor of the kraut and I think it worked really well with the brat. I know that this isn't the true way to do them, but I've been thinking about our upcoming trip to Germany and it made perfect sense to me to give it a try. The brat purists can go ahead and argue all they want about it, this was a good method even if it wasn't true.

Brats in a Sauerkraut Bock Bath

Dang that looks awesome. I've made brats like that before too...it is a great method. I'm envious of your trip to Germany! Sounds like fun!

Dem dar brats look juicy and delicious, Griffin!

(Did you get the rice recipe)?

Very nice Griffin. Enjoy your trip to Germany.

Beer, brats, sauerkraut... man... you are hitting all the food groups from my childhood. My mother was German and that was a week night meal. Looks delicious! We didn't have a bun, but we did have some awesome German tater salad.

Love some brats and kraut. That may be a staple for football season. On second thought I don't think I can wait that long to make this.

If it tastes good to you, who cares about tradition? I am a little surprised that the bock was a good choice to braise the sausages in, but maybe the sweetness was offset by the flavor of the kraut. Looks delicious.