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The thing that makes a great tailgate (other than your team winning the game, of course) is the food, and nothing tastes better on game day than some bratwursts and beer. In this recipe from chef Thomas Boemer, you'll use both to make the most flavorful bunch of brats (topped off with some hot mustard, an onion-sauerkraut mix, and freshly grated horseradish) you've ever tasted.

Recipe and photo courtesy of chef Thomas Boemer of Revival and Corner Table in Minneapolis, MN.

Makes 12 Servings
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2 each large yellow onion, thinly sliced
3 cloves garlic, crushed
2 Tbsp brown sugar
2 cups sauerkraut drained
1 cup sauerkraut brine
16 oz beer
12 each bratwurst (Tip: Look for a fresh bratwurst, not pre-cooked)
12 each bratwurst buns
1 jar hot mustard
Fresh grated horseradish
How to make it 

Combine onion, garlic, brown sugar, sauerkraut, sauerkraut brine and beer in large roasting pan or Dutch oven.

Bring the mixture to a boil and cook for 10 minutes, then season with salt and pepper to taste. Water can be added, if needed.

Add the bratwurst to the roasting pan or Dutch oven, turn the heat down to a low simmer, and cover.

Remove cooked brats from the beer mixture and caramelize the outside on the grill.

Add to bun and top with the onion-kraut mix, hot mustard, and the hottest fresh grated horseradish you can find.