Grilled Bratwurst with Sauerkraut and Charred Onions

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 bratwurst sandwiches)
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 4 bratwurst links (about 5 oz / 140 g each)
• 4 sturdy brat buns or hoagie rolls
• 24 oz (680 g) sauerkraut, lightly drained
• 1 large yellow onion, cut into 1/2-inch rings
• 2 tbsp unsalted butter
• 1 tbsp neutral oil (canola or avocado)
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp caraway seeds (optional)
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1/2 cup (120 ml) beer or water (for gentle steaming, optional but helpful)
• Yellow mustard, for serving (about 4 tbsp)

Do This

• 1. Heat grill to two zones: medium-high direct heat (about 450°F) and medium indirect heat (about 325°F–350°F).
• 2. Warm sauerkraut in a cast iron skillet over indirect heat with butter, vinegar, brown sugar, pepper, and caraway (10–12 minutes).
• 3. Brush onion rings with oil and grill over direct heat until lightly charred (2–4 minutes per side); season with salt and pepper.
• 4. Grill brats mostly over indirect heat with the lid closed, turning occasionally, until 150°F internal (12–15 minutes).
• 5. Move brats to direct heat to brown and blister the casing; cook to 160°F internal (2–4 minutes).
• 6. Toast buns 30–60 seconds, then load with sauerkraut, brat, charred onions, and mustard.

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Why You’ll Love This Recipe

• Big outdoor flavor: Charred onions and a blistered bratwurst casing taste like campfire comfort.
• Tangy and hearty balance: Warmed sauerkraut gets mellow, buttery depth with a bright vinegar edge.
• Simple, reliable grilling method: Two-zone cooking keeps brats juicy without splitting.
• Flexible serving: Great in buns, on a platter, or with potatoes and pickles.

Grocery List

• Produce: 1 large yellow onion
• Dairy: unsalted butter
• Meat: 4 bratwurst links
• Bakery: 4 brat buns or hoagie rolls
• Pantry: sauerkraut (24 oz / 680 g), neutral oil, apple cider vinegar, brown sugar, caraway seeds (optional), kosher salt, black pepper, yellow mustard
• Optional: beer (or water) for gentle steaming

Full Ingredients

For the Bratwurst

• 4 bratwurst links (about 5 oz / 140 g each)
• 1/2 cup (120 ml) beer or water (optional, for gentle steaming on the grill)

For the Warm Tangy Sauerkraut

• 24 oz (680 g) sauerkraut, lightly drained (do not rinse)
• 2 tbsp unsalted butter
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp caraway seeds (optional)
• 1/2 tsp freshly ground black pepper

For the Lightly Charred Onions

• 1 large yellow onion, cut into 1/2-inch rings (keep rings intact)
• 1 tbsp neutral oil (canola or avocado)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For Serving

• 4 brat buns or hoagie rolls
• Yellow mustard, about 4 tbsp (or to taste)

Step-by-Step Instructions

Step 1: Build a two-zone fire for juicy brats

Preheat your grill for two-zone cooking: one side with medium-high direct heat (about 450°F) and the other side with medium indirect heat (about 325°F–350°F).

If using charcoal, bank coals on one side and leave the other side clear. If using a wood fire, let flames die down to hot coals, then create a hotter and cooler zone. Clean and oil the grates.

Step 2: Start warming the sauerkraut (buttery, tangy, not watery)

Place a cast iron skillet (or a foil pan) on the indirect heat side. Add 2 tbsp butter and let it melt.

Stir in the sauerkraut, 2 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp caraway seeds (optional), and 1/2 tsp black pepper. Cook, stirring every few minutes, until hot and glossy, 10–12 minutes. If it looks dry, splash in 1–2 tbsp water; if it looks too wet, leave it uncovered for a few minutes to reduce.

Step 3: Lightly char the onion rings over the fire

Brush both sides of the onion rings with 1 tbsp neutral oil. Place on the direct heat side and grill until lightly charred but still a little crisp, 2–4 minutes per side.

Move onions to the cooler side to hold. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. If some rings separate, that is fine; they will still taste great piled on top.

Step 4: Grill the brats gently first (prevents splitting)

Arrange bratwurst on the indirect heat side. Close the lid and cook, turning every 4–5 minutes, until the internal temperature reaches 150°F, about 12–15 minutes.

If you want extra insurance against drying out, place a small foil pan near the brats with 1/2 cup (120 ml) beer or water to add moisture inside the grill while they cook.

Step 5: Finish over direct heat for snap and color

Move the brats to direct heat and grill, turning often, until the casings are browned and blistered and the internal temperature reaches 160°F, about 2–4 minutes.

Transfer brats to a plate and rest for 3 minutes while you toast the buns. (Resting keeps juices where they belong.)

Step 6: Toast the buns quickly

Place buns cut-side down over direct heat just until lightly toasted, 30–60 seconds. Watch closely; buns can go from perfect to too dark quickly.

Step 7: Assemble and serve while everything is hot

Spoon a generous layer of warm sauerkraut into each bun. Add a bratwurst, then pile on the charred onions. Finish with about 1 tbsp mustard per sandwich (or to taste).

Serve immediately. If you are eating outdoors in cooler weather, keep the sauerkraut skillet on the indirect side (lid closed) to stay warm between rounds.

Pro Tips

• Use a thermometer: Pull from indirect heat at 150°F, then finish to 160°F over direct heat for best texture.
• Don’t pierce the brats: Fork holes let juices run out and can lead to flare-ups.
• Lightly drain, don’t rinse: Rinsing sauerkraut washes away flavor; draining prevents sogginess.
• Char onions without turning them to ash: Aim for dark edges and softened layers; move them to indirect heat as soon as they color.
• Keep sauerkraut covered if it’s drying: Lid on the skillet (or foil over a pan) helps it stay juicy on the grill.

Variations

• Beer-braised brat finish: After browning, set brats in a foil pan with 1 cup (240 ml) beer on indirect heat for 5 minutes to keep them extra juicy for a crowd.
• Spicy campfire style: Add 1/2 tsp crushed red pepper to the sauerkraut and serve with spicy brown mustard.
• Smokier flavor: Add a small chunk of hardwood (hickory or apple) to coals and cook brats on indirect heat for the first 10 minutes.

Storage & Make-Ahead

Store leftover brats, onions, and sauerkraut in separate airtight containers in the refrigerator for up to 3 days. Reheat brats in a covered skillet with 2–3 tbsp water over medium-low heat until hot (or warm on the grill over indirect heat to 160°F). Rewarm sauerkraut in a skillet over medium-low for 5–8 minutes. Onions reheat best in a hot skillet for 1–2 minutes. You can char the onions and warm the sauerkraut up to 1 day ahead; reheat on the grill while the brats cook.

Nutrition (per serving)

Approximate, per 1 brat sandwich with sauerkraut, onions, bun, and 1 tbsp mustard: 680 calories, 24 g protein, 42 g fat, 44 g carbohydrates, 4 g fiber, 8 g sugar, 1550 mg sodium.