Grilled Veggies & Brats In Sauerkraut

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"I got this recipe from Midwest Living. It is easy to do; you can use a foil pan and dispose of it if you need to. I did not grill my zucchini directly on the grates. I put mine on a cast iron skillet. I did not use the Sriracha, either."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (414.5 g)
  • Calories 721.4
  • Total Fat - 53.8 g
  • Saturated Fat - 15.7 g
  • Cholesterol - 159.3 mg
  • Sodium - 1746.8 mg
  • Total Carbohydrate - 12.4 g
  • Dietary Fiber - 1.7 g
  • Sugars - 5.9 g
  • Protein - 42.4 g
  • Calcium - 280.8 mg
  • Iron - 2.4 mg
  • Vitamin C - 28.1 mg
  • Thiamin - 0.4 mg

Step 1

You need a small bowl. Mix together the 1/3 cup beer, mustard, oil, fresh thyme, and Sriracha.

Step 2

In a foil pan that is approximately 12 X 8, mix the sauerkraut, brown sugar, 1/2 cup beer, and 3 tablespoons of the mustard mixture from the small bowl. Set it aside.

Step 3

Take the zucchini and pepper and brush them with the mustard mixture. Leave two tablespoons of it remaining unused.

Step 4

Place the pan of sauerkraut on the grill. Place the zucchini and pepper directly on the grill. Place the brats directly on the grill, also. Place it over medium heat. If the pan won't fit, just place it nearby.

Step 5

Grill everything covered for 10-15 minutes, or until the meat reaches 160° Fahrenheit.

Step 6

Halfway through cooking, turn the vegetables and brush them with the rest of the mustard mixture. As things finish cooking, place them in the foil pan, cutting them into bite sized pieces.

Step 7

If the pan wasn't on the grill, put it there so the food can all warm together.

Tips & Variations


No special items needed.

Related

JostLori

Amazing dish! I made this using the ingredient list exactly as-is except for using the fresh, refrigerated kraut instead of canned. And, used fresh uncooked brats from the grocery meat aisle. We deviated a little in the preparation. I tossed the peppers and zucchini in some of the sauce and cooked them on the grill in a veggie grill pan (the ones with the holes in them), turned them halfway through and brushed with more of the sauce. I put the sauerkraut in a small cast iron pan directly on the grill, and the brats directly on the grill. I put all of them on at the same time and took them off at the same time. I did doubt the use of the Sriracha and brown sugar, but this has to be the best kraut dish I've had in a long, long time!!! The end result is not at all spicy. Between DH and I, we ate three bratwurst and ALL of the kraut and veggies. So good! Thanks for sharing - this one is going into my Best of 2021 file.

review by:
(20 Oct 2021)

Linky

Yum! I should have started the veggies before the brats - some of the zucchini were somewhat undercooked. But that did not stop us from gobbling them down!! I happed to have brats made with Hatch chiles, so did not bother with sriracha.

review by:
(11 Jun 2021)

Daily Inspiration

Awesome brat recipe. I loved the sauerkraut and I added a little extra mustard and brown sugar. We browned the brats and then added them to the sauerkraut to simmer until fully done. I did omit the peppers and zucchini as DH didn't want them. I served the brats with some spicy brown mustard. Delish.

(11 Oct 2020)

Mia in Germany

OMG this was so good!! I made it in the oven instead of the grill, and I also added one small eggplant. Cubed the veggies and mixed them with the marinade, then grilled them in the oven while frying first the brats and then the sauerkraut in a pan on the stove top. This is one of the very best sauerkraut dishes I've ever had, and I'll make it again often! Thanks for sharing! Made for Lighten Up game.

review by:
(8 Oct 2020)

ellie

We really enjoyed this and so easy! Made as directed except using dijon mustard and 2 peppers and no zucchini. Served with cheddar cheese and apples. Thanks for sharing!

review by:
(12 Sep 2020)