Best-Way Bratwurst

by Ginny on April 26, 2012

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As we collectively pull the covers off our grills and stock up on charcoal, wood chips, or propane, let’s take a moment to ponder one of the most beloved barbecue delights: Bratwurst. Ooooh yeeeeah…BRATS! There is nothing but nothing like a good brat, but true excellence comes from attention to detail. Ever since I moved West I have often wondered, What’s a fraulein gotta do to get a decent brat around here?! I’d like to share with you my family’s interpretation of the ultimate Brat. I consider myself a bit of a “Brat-thority” if you will, and here’s why:

  • Bratwurst is a tradition in my family, along with Lebkuchen, Springerli, and other German delights.
  • 3 out of 4 of my grandparents were of 100% German descent. The fourth was Irish (in case you were wondering).
  • One of my mother’s many titles is “Queen of Brats”, which automatically makes me a Princess of Brats.
  • We lived 30 minutes from the Bavarian hamlet of Frankenmuth, Michigan, home of Kern’s Sausages. This place has been around for over 60 years, and they don’t mess around when it comes to Bratwurst. No trip to Frankenmuth is complete without a stop at Kern’s for Brat’s, Bush’s Caraway Sauerkraut, and homemade buns. I was born and raised on those legendary dogs.
  • I completed my Bratwurst Ph.D. as a language student in Berlin, where I lived for 4 months and existed primarily on wurst, hefeweizen and chocolate-covered lebkuchen.

Even though this menu would be so great for an OktoberFest party, I can’t say the word Bratwurst without thinking of the long knotty wood table at our family’s cottage, in summertime. At least twice a summer, the Queen of Brats and her five kids (and whoever else was within sniffing distance) packed in elbow to elbow around big platters of bratwurst, caraway sauerkraut, maybe some German potato salad, and always, always green beans. My mother always served brats with green beans. One of her favorite things about this pairing was that the extra sausages and green beans, put to bed on a pile of leftover caraway sauerkraut, made really good leftovers. That’s one of the best things about a Sunday Dinner, isn’t it? The leftovers. That, and those incredible memories.

First, get the best brats you can find. Kern’s does mail order, and I’ve not had a better, more authentic tasting brat, but our local Lolo Meats makes a pretty decent one. When we lived in Juneau our favorite market–Super Bear– made their own brats with Alaskan Amber. Those were nice. My brother swears by Johnsonville, which are easy to find and do have that quintessential Brat flavor. At any rate, it’s all about the brat, so get the “Best Wurst” you can find. Top it off with sauerkraut, coarse ground mustard, and buttery browned onions and mushrooms. If you can resist that, you are definitely not related to me.

Below, I outline our family’s method, complete with essential go-withs. I’m also adding a suggested menu to my recipe posts, for your Sunday Dinner inspiration. Enjoy!



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Recipe : Best-Way Bratwurst

I’ve outlined our family’s method for cooking up a proper Bratwurst, with our favorite accoutrement. Great brats are one part technique and one part excellent ingredients, so get the best you can find. Prost!

You will need:

  • Bratwurst – I reccommend Kern’s (they ship) but source out your local favorite,  or Johnsonville will do in a pinch
  • Buns – If you can find them, buy large sausage-style buns. Otherwise, just a nice hot dog bun from your grocer’s bakery will do.
  • Sauerkraut – I like Bush’s Bavarian Style Sauerkraut with Caraway seeds, but that can be hard to find. The refrigerated varieties of kraut, like Krrrrisp Kraut can be good too.  If you like the flavor of caraway, you can always add it to the kraut (see below). Get at least 1/4 cup per brat, plus plenty extra for simmering with the brats.
  • Mustard – Inglehoffer Stone Ground Mustard is the ultimate brat schmear, and widely available. This is worth an extra trip to the store.
  • Beer – Enough to cover and simmer the brats. It doesn’t need to be fancy. I used Miller High Life and saved the good stuff for drinking.
  • Button Mushrooms, sliced
  • Sweet onion, sliced. The mushroom and onion mixture should amount to about 1/4 cup per brat, so determine amounts accordingly.
  • Butter

Preparation Instructions:

Fire up the grill and preheat to a medium-high flame. Place brats in a pan large enough to hold however many you’re cooking on stovetop. Add enough beer to cover, along with a hefty scoop (or 2) of sauerkraut. Bring to a boil, reduce heat, and simmer 8 minutes. To keep the brats nice and juicy do not overcook and do not pierce the sausage casings. Remove the brats from the beer after 8 minutes and set aside until ready to grill.

In a large skillet melt a dollop of butter over medium-high heat. Once the pan is nice and hot, add the onions and mushrooms. They should sizzle loudly. You want to get some brown on them, so be sure your pan is nice and hot, and don’t overcrowd the pan. If you’re cooking a large quantity, work in batches. Season with a little salt and pepper. Cover and keep warm until ready to serve.

Place sauerkraut in a saucepan with a lid. If you like, add caraway seeds to your kraut and bring to a low simmer. Let kraut rest on the back burner, over low heat,  until you’re ready to serve the brats.

Place beer-simmered bratwurst on pre-heated medium-high grill, rotating occasionally until nice and crispy brown in spots, about 5 – 7 minutes. When brats are nearly done, open the buns and toast the inside about 30 seconds to 1 minute, just until toasty brown in spots.

Stuff the brats into buns, and serve with mustard, warmed sauerkraut, sauteed onions and mushrooms, and your favorite German beer. Mine is Franziskaner Weissbier, but they’ve only been making beer since 1363 so what do they know?


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{ 6 comments… read them below or add one }

Kim Mahar April 27, 2012 at 12:46 am

Fantastic story Ginzo!! This has taken me back to the perfect ending of a hot northern Michigan day by gathering around the table as a family and with friends as the sun would set. Summer was not complete without Mom’s brats and all the excitement that went into them. I love this story Ginzo. And the photo is seriouly delicious too. Xo. Kimbo.


Ginny April 27, 2012 at 7:31 am

Hey Sister,

I thought of you so much when I was writing this! Remember when we went to that festival in Seattle– was it a sausage fest, Oktober fest, German fest??? Anyway, whatever it was we went there for one reason and one reason only: We thought they MIGHT have good brats!!!! As I recall, they didn’t. But it still makes me smile that we went for that one, single reason : ) : ) : )



Bridget May 25, 2012 at 2:23 pm

Hi Ginny,
I made these brats for Ray and I last night and they were delicious! I never would think of doing the mushrooms with the onions…. and the mustard and sauerkraut… YUM YUM!!!!! I’m making the greens beans tonight with some perch. Can’t wait.

Love your stories, especially your first Mother’s Day!


Susan depoy June 16, 2017 at 9:57 am

My sister in law was German from West Berlin she served bratwurst with ketchup and allspice anybody ever heard of it?


Ginny June 17, 2017 at 9:55 am

Haven’t heard of that Susan, and don’t recall eating brats with spiced ketchup when I was a student in Berlin. Sure sounds interesting and tasty though!


Tiffany September 15, 2018 at 5:14 am

Hey, found your site using DuckDuckGo while trying to decide if I should serve my husbands 95 yo grandfather grilled brats or grillled beer can turkey breast for dinner tonight. I too live 30 minutes from Frankenmuth in Bay City, MI. Small world. I think I;m going with the brats and grilled green pepper/onion and potatoes. And KFC coleslaw because no one can do it better. And maybe some grape salad, and probably devilled eggs. And homemade apple pie for dessert! Guess it will be a feast!


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