Grilled Beer Brats with Sauerkraut & Pepper Onion Toppings Recipe
Camping meals are great when they are super easy and quick, but sometimes that means they end up being boring or you get stuck making the same meals each trip. When I meal plan for our camping trips, I try to pick something "easier" for the first night since we typically arrive mid-afternoon. My beer brat recipe was introduced to me by an old co-worker and I didn't really change it (which is unusual for me!). A nice char on the brats that have been soaking in a good lager, with the buttery topping mix, is a great way to start a camping trip! Easy, not boring!
If you want to prep ahead, I would recommend preparing the morning you plan to grill them. The brats and toppings don't need to soak overnight to absorb the flavorings, and you don't want the onions and peppers to get too soggy. I take my brats and soak them separately, while taking the onions and peppers and soaking them together in ziploc bags.
Brats of your choice (I used all beef this time)
Hot dog buns
Lager beer (I used Yuengling), 1-2 12oz cans depending on quantity of brats/topping made
Yellow Mustard, and/or preferred condiments
1 TBS Celery salt (or more to taste)
1 large yellow onion
1 red & 1 green bell pepper
bag of Sauerkraut (I like the small Boars Head bags)
1/2 stick butter
tin tray for topping mix (or other grill safe container)
Prepping & Grilling
Take your brats and poke holes in them with a fork, just deep enough to pierce the skin or casing. Dump in a ziploc bag and pour enough lager over them so they are all comfortably swimming and submerged. Drink the remaining beer.
For the topping mix, slice the onions and bell peppers into strips and add to the ziploc bag. Add 1 tablespoons of celery salt and shake to mix well. Pour 3/4 cup beer into bag and lightly mix. Drink remaining beer. :) Sauerkraut is added later in the recipe.
Place both bags in the fridge, and remove from fridge 30 minutes prior to cooking so they can return to room temp for even cooking. Dump the topping mix in the metal tin (or your choice of grill safe container), drain the sauerkraut and mix into the tin, then take the butter and cut it into smaller pads and place around the top. Cover with foil. Allow the topping to cook on the grill for 20 minutes over indirect heat..... so make sure you time your brats so they finish cooking around the same time. You want the topping to be firm, not a mushy mess - although it would still taste great!
Right before serving, you can dust the topping with a light coat of additional celery salt if you prefer. I like my brats with yellow mustard and a bunch of topping mix. My kids like the brats with ketchup, go figure. And, that's it! I hope you enjoy this dish and can use it to impress your family and friends ~
Do you have any tips or experiences you'd like to share about making this dish? Please comment below!