Tony Zentgraf
Beer and Bratwurst is a pairing that is made to go together! Add in some sauerkraut and mustard and it may bring you back to Germany. Throw some Beer Brats with Sauerkraut, Spicy Beer Mustard and Sauteed Peppers & Onions on the grill and enjoy the flavors.
Quality Meats Equals Quality Product
Search out Hill’s Premium Meat’s Old Fashioned Bratwurst I highly recommend it. They use Duroc lineage pork a heritage breed and take pride in delivering the highest quality. These brats are very flavorful. Poach them in beer prior to grilling. When you bite into these brats you will be amazed at the quality.
Origin of the Bratwurst
Bratwurst originated in Germany as far back as the 1300s. Over time the recipes have been adapted with many variations. Depending on the city in Germany, Switzerland and even in the U.S. there are many types. Holding bratwurst to one single recipe is going to be difficult because of the different interpretations over the centuries.
Hotly Debated Origin
Two regions of Germany claim to be the first to create the bratwurst, Thüringen and Franconia. Both have recipes dating back through the centuries but it seems that Thüringen may have a recipe that dates back over 600 years.
Bratwurst breaks down into two word translation, ‘brat’ meaning chopped meat and ‘wurst’ meaning sausage. Originally made with pork, Today you can find ones made with beef. ‘Braten’ meaning pan fry or roast in German is a common referenced term for Brats as well.
Different types from different regions
Regions in Germany and Switzerland brand their versions of brats with their names.
- Thüringen – Thuringia, Germany
- Franconia – Franconia, Germany
- St. Galler Bratwurst – St. Gallen, Switzerland
- Nürnberger Bratwurst – Nurnberg, Germany
Bratwurst was first introduced to the U.S. in the 1920s in Sheboygan County, Wisconsin. It became a favorite in the German-American communities. Wisconsin had famously created the beer brat, poaching the brat in beer then grilling to develop a nice crust on the outside.
Baseball Stadiums & German Heritage
In the 1950s, Bratwurst was introduced to Major League Baseball stadiums in the midwest of the United States. Since then brats have become a favorite in many stadiums around the country.
The midwest hosts several Bratwurst Festivals, even though Wisconsin may have had the majority of German immigrants in the midwest. Those immigrants brought over the brat from their home country, many of these festivals claim to be the bratwurst capital of the U.S.
It appears that Germany and the U.S. can’t agree on where these delicious sausages originated from in their own countries. One thing is for sure they are delicious no matter where you are from or how you prepare them.
Take a look at other Culinary Seasons Grilled Meats!
Grill up some Brats with Sauerkraut, Spicy Beer Mustard and Sauteed Peppers & Onions and Enjoy!
Beer Brats with Sauerkraut, Spicy Beer Mustard & Sauteed Peppers
Print RecipeRecipe Multiplier
- 4 ea Bratwurst (Hill's Premium Meat's Old Fashioned Bratwurst)
- 1 -2 ea can of Beer (your favorite or a lager is fine)
- 1 lb Sauerkarut
- 1 ea Yellow Onion sliced
- 1 ea Red Bell Pepper sliced
- 1 tbsp Vegetable Oil
Instructions
- Preheat the grill to a medium high heat.
- Pour the beer into a pot big enough to hold the brats and beer.
- Bring the temperature of the beer up to a simmer.
- Place the brats in a pot once it begins to simmer.
- Simmer the brats for approximately 10 minutes until they reach 130°
- Remove the brats and grill until browned. If you have a cast iron plate for the grill you can sear the brats instead of grilling. Then you can heat the sauerkraut as well with the brats.
- In a saute pan saute the onions and peppers. Heat the sauerkraut in a pan if needed.
- Serve on a hoagie roll with some spicy mustard and a cold beer. ENJOY!
