Beer Braised Brats with Dilly Potatoes

Name: Beer Braised Brats with Dilly Potatoes
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: German
Ingredients: 2 cups sauerkraut; 2 cups shredded red cabbage; 1 medium yellow onion, peeled and sliced; 1 lb bratwurst or kielbasa sausages; 1 ½ cups (12 oz) German-style pilsner beer; 1 sprig fresh rosemary, broken into smaller pieces; 3-4 sprigs fresh thyme; 1 lb yellow potatoes, sliced; 3 tbsp butter, softened; 1 tbsp chopped fresh dill; 4 tbsp Dijon mustard

Beer braised brats are tender bratwurst sausages slow-cooked in German pilsner with sauerkraut, red cabbage, and onion, then served alongside buttered dill potatoes for an authentic Bavarian meal that requires minimal effort.

🌍German 🏷️Beer braised 🏷️Bratwurst 🏷️Kielbasa 🏷️Sauerkraut 🏷️Bavarian

Total

2h 10m

Servings

4

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 cups sauerkraut
2 cups shredded red cabbage
1 medium yellow onion, peeled and sliced
1 lb bratwurst or kielbasa sausages
1 ½ cups (12 oz) German-style pilsner beer
1 sprig fresh rosemary, broken into smaller pieces
3-4 sprigs fresh thyme
1 lb yellow potatoes, sliced
3 tbsp butter, softened
1 tbsp chopped fresh dill
4 tbsp Dijon mustard

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Instructions

1
Divide 2 cups sauerkraut, 2 cups cabbage, 1 onion, 1 lb sausages, 12 oz beer, rosemary leaves, and thyme sprigs between 2 Suvie pans. Place the pans in Suvie. Input settings, and cook now. Bottom Zone: Slow Cook on High for 2 hours
2
Place 1 lb sliced potatoes in the Suvie starch strainer set within the pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now. Potatoes, Cut, 40 minutes
3
After the cook, transfer potatoes to a medium bowl, add 3 tbsp butter and 1 tbsp dill, tossing to coat. Season potatoes to taste with salt and pepper to taste.
4
Season cabbage onion mixture with salt and pepper. Divide potatoes, cabbage, sauerkraut, sausages, and Dijon between 4 plates and serve.

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Tips & Notes

Pro tips

Brown the brats briefly in a skillet before adding to the braising liquid to develop deeper flavor and prevent them from sticking to the pot.
Don't skip the fresh rosemary and thyme; these herbs are essential to authentic Bavarian flavor—avoid dried herbs here as they become bitter during long cooking.
Steam potatoes cut to uniform thickness (¼–½ inch) so they cook evenly; test with a fork at 12–15 minutes rather than guessing.
Toss warm potatoes with butter and dill immediately after steaming so the butter coats evenly and the dill stays bright and fresh.

Substitutions

German pilsner → Czech pilsner or light lager (maintains light, crisp flavor)
Bratwurst → kielbasa or Polish kielbasa (swap already noted in recipe; similar cooking time)
Fresh dill → fresh parsley or chives (though dill is traditional for this dish)
Yellow potatoes → Yukon Gold or red potatoes (waxy varieties hold shape best)

Storage & make-ahead

Store braised brats and vegetables in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of water or beer to restore moisture. Serve with freshly steamed dill potatoes.

Common Questions

Can I use a different type of beer?

Yes. Use any light lager or pilsner-style beer; avoid dark beers or IPAs as they will overpower the dish with bitter or hoppy flavors.

How do I know when the brats are fully cooked?

Brats are done when they reach an internal temperature of 160°F and the skins are browned and tender after braising, typically 45–60 minutes depending on thickness.

Can I prepare this ahead of time?

Yes. Braise the brats and vegetables 1–2 days ahead, refrigerate covered, then reheat gently on the stovetop. Cook the potatoes fresh before serving for best texture.