Choucroute (German Bratty-brats und kraut)

“Put on your pickle-helm and get in loser, we’re gonna invade a continent put some comically large meat in our mouth.”

– Some German, Probably


  • 3-5 German brats (any Bavarian sausage will work)
  • 2 c sauerkraut (1 jar of Aunt Bubbie’s), drained, reserve 1/2 cup juice
  • 1-2 pounds red potatoes (or fingerlings)
  • 1 large white onion, chopped
  • 2-3 cloves garlic, chopped
  • 1/2 cup Brussels sprouts, peel outer leaves, cut into halves if large
  • 1-2 bottles Ayinger Oktoberfest or Celebratore – Available in autumn. (Hefeweizen or Pilsner works, too)
  • 2 juniper berries, crushed
  • 4-6 caraway seeds
  • 1-2 T dried parsley
  • Fresh Cracked Pepper (Medley)
  • Salt
  • Healthy knobs (hee-hee) of butter


  1. Peel and cut potatoes into quarters (bite size) and boil until half cooked.
  2. In an Pan on medium heat add 1-2 TBS of butter and sear brats on both sides
  3. Remove from pan. Rest for 5 minutes and cut on bias into 1/2″ medallions.
  4. Caramelize onions in (OMG another??) 1-2 tablespoons butter.
  5. Add garlic and sauté for 1 minute or until fragrant, do not burn.
  6. Deglaze with beer (amount depends on taste) then add kraut, brats, sprouts, potatoes, kraut juice.
  7. Season with parsley, pepper, salt, caraway and juniper. bring to a simmer, cover, reduce to medium-low for 10-15 minutes (until the brats and potatoes are cooked through).

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