Best Oktoberfest Recipe for German Beer Brats and Smoked Saurkraut on the Pit Boss!

lager beer

🥗Healthier: non-alcoholic beer

💰Cheaper: chicken broth

Non-alcoholic beer retains flavor without alcohol.

bratwurst

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is leaner and lower in fat.

smoked sauerkraut

🥗Healthier: fresh sauerkraut

💰Cheaper: regular sauerkraut

Fresh sauerkraut is lighter and less processed.

black pepper

🥗Healthier: white pepper

💰Cheaper: black pepper

White pepper offers a similar flavor with less heat.

Chop onions into slivers.

Heat 2 tablespoons of butter in a cast iron pan over medium-high heat.

Add chopped onions to the pan and cook until they reduce down.

Add 2 minced cloves of garlic to the center of the pan and cook until fragrant, about 30 seconds.

Add olive oil to the pan and mix with the onions and garlic.

Season with salt and fresh ground pepper after onions have reduced.

Add about 3/4 of a jar of store-bought sauerkraut to the pan and mix.

Transfer the mixture to a smoker set at 225°F using hickory blend pellets.

Spray bratwurst with canola oil spray for color and place them on the smoker above the sauerkraut.

Cook bratwurst until they reach an internal temperature of 160°F, about an hour.

Assemble bratwurst in rolls, topping with smoked sauerkraut and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens