Beer Brats with Homemade Sauerkraut

Kyra Williams for The Upside Blog

by | Updated: October 15th, 2020

Put on your lederhosen, grab your stein and enjoy the flavors of Oktoberfest any time of the year. Beer braised with your favorite brew and topped with a homemade sauerkraut, these brats are full of authentic German taste. If you’ve never fermented foods before, this sauerkraut is the perfect starter; though it takes a few days to ferment, it’s easy to set up, nutritionally dense and pleasantly tangy.Top View Four Brats on Buns Topped with Sauerkraut and Mustard | Vitacost Blog

Top View Four Brats on Buns Topped with Sauerkraut and Mustard | Vitacost Blog
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Beer Brats with Homemade Sauerkraut

Prep Time 3 days
Cook Time 30 minutes
Servings 4
Calories 328 kcal
Author Kyra Williams


  • 4 bratwurst links
  • 1 Tbsp. ghee
  • 1 can Oktoberfest beer
  • 1 cup sauerkraut*
  • Baby gherkin pickles
  • Grainy mustard



  1. Discard outer leaves of cabbage; cut very thinly, removing the core. In large bowl, sprinkle cabbage with salt. Massage and squeeze until limp, 5 to 10 minutes. Mix in caraway seeds.
  2. Move cabbage to canning jar, pushing to pack down. Pour in any liquid left in bowl.
  3. Once cabbage is packed into canning jar, place a smaller jar on top to weigh it down.
  4. Cover mouth of large jar with cheesecloth; secure it with a rubber band. Place in a cool, dry area. Every 24 hours, press the smaller jar down onto the cabbage to release more liquid. If after the first 24 hours, the liquid hasn’t risen above the cabbage, dissolve 1 teaspoon salt in 1 cup water and add enough to submerge the cabbage, then pack it down.
  5. Ferment cabbage 3 to 10 days. Cabbage will keep in refrigerator for about two months.
  6. In skillet, cover brats and ghee with beer; bring to boil. Reduce to simmer until brats are cooked through. Remove brats; set aside. Clean out skillet.
  7. In same skillet over medium-high heat, sear brats on each side, turning every 20 to 30 seconds.
  8. Serve brats on buns. Top with sauerkraut, baby gherkin pickles and grainy mustard.

Recipe Notes

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Nutrition Facts
Beer Brats with Homemade Sauerkraut
Amount Per Serving
Calories 328 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g45%
Cholesterol 58mg19%
Sodium 1551mg65%
Potassium 726mg21%
Carbohydrates 18g6%
Fiber 8g32%
Sugar 8g9%
Protein 13g26%
Vitamin A 236IU5%
Vitamin C 89mg108%
Calcium 145mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Kyra Williams

Kyra Williams hasn’t always been fit. She used to be quite the opposite, in fact. During her college years, she lived on pizza and beer and packed on an unhealthy amount of pounds, due to total inactivity. One day, something clicked, and Kyra knew it was time to lose the weight. Since that time, she’s fallen so in love with fitness that she’s made it her life’s work to help others to make the changes they need to become fit, active and healthy.

Kyra is a self-employed, NASM-certified online personal trainer and nutrition expert, Crossfit Level One Trainer, USA Weightlifting and USA Powerlifting Coach, and she’s helped women all over the world through her online training services and training programs. For more info or to connect with Kyra, visit