How to Grill Bratwurst and Sauerkraut on a Big Green Egg

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Oktoberfest all year long?  This is a fun recipe that really shows off the versatility of your Big Green Egg and adds some amazing flavors to this not so seasonal dish.

How to Grill Bratwurst and Sauerkraut on a Big Green Egg

Ring in the Fall (or summer) and celebrate with bratwurst with braised cabbage

Printable Recipe Here: Braised Cabbage and Grilled Brats

Yield: Serves 4-6
Prep time: 25 Minutes
Cook time: 30-40 minutes


Measure                         Ingredient                                                                              Prep Notes      
6 Slices          Bacon, Applewood, Thick                       Cut into medium pieces

1 ea              Onion, Yellow, Medium                         Julienned Small

1 tsp             Garlic, Minced                                or squeeze tube

1 ea              Apple, Red, Large                             Cored and Julienned

1 Cup             Carrots, Shredded                                                 

1.5 Cup           Cabbage, Red, Shredded                        Shredded Thin        

1.5 Cup           Cabbage, Green, Shredded                      Shredded Thin

2 tsp             Caraway Seed

2 Tbsp            Rub a Dub, 5280 Culinary Seasoning                                                                                      

3 Tbsp            Sugar, Brown, Dark

½ tsp             Pepper, Smoked, Black Ground

2 Cups            Chicken Stock, Low Sodium

1 Cup             Beer, Dark or Amber                                                                                                                                                                                 


Cooking Directions:

  • Load your Big Green Egg 2/3 Full, Light the fire and bring the temperature to 450 Degree
  • Open the lid carefully, using the Burp and place your cast iron skillet or dutch oven onto the grill grate, close the lid and pre heat on high heat (450 degree) for 5-7 Minutes
  • Open the Lid and With the Lid remaining open, adjust the lower and upper damper to 85% closed to control the heat and keep it from flaring up
  • Add the bacon and cook until rendered and bacon starts to caramelize
  • Add the caraway, onions and garlic. Sauté in the bacon fat until onions are soft and translucent
  • Add the carrots, apples and cabbage. Sauté for 5 minutes to soften
  • Add the Rub a Dub seasoning, pepper, sugar and mix well
  • Add the Chicken stock and choice of Beer – we prefer an amber or darker beer
  • Cover the cast iron dutch oven
  • Close the Big Green Egg lid
  • Adjust the bottom damper and bring temp back to 400, cook on medium heat for about 20 minutes
    1. Add the sausage here if grilling while cooking
    2. Add the sausage around the sides of the dutch oven
  • Cook on each side for 5-7 minutes or until internal temp reaches 165˚
  • Carefully remove sausage when fully cooked and hold until serving
  • Remove cover, stir well and continue to cook on medium heat until 80% of liquid has evaporated
  • Adjust seasoning as needed. If too much liquid evaporates add more stock
  • Best served hot
  • Goes great with Grilled Sausage, Bratwurst or Kielbasa

Grills / Grill Gear Used:

  • Big Green Egg, Large                                                 Available at participating Ace Retailers
  • Lump Charcoal                                                        Assorted Skus
  • Looft Lighter                                                               Ace Sku – 8205973
  • Rub a Dub Seasoning, 5280 Culinary                    Ace SKU – 8562050
  Always follow manufacturer's instructions before using any product.

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Published: 10/12/2020