Charcoal Grilled Bratwurst with Pickled Apples & Sauerkraut

Nothing beats the smoky aroma of grilled bratwurst sizzling over charcoal on a weekend afternoon. This recipe elevates the classic backyard cookout by pairing juicy Grimm's beer bratwurst with the crunch of honey-kissed apple ribbons and warm, savoury sauerkraut.

I love how the tangy pickled apples cut through the richness of the pretzel bun. It is a fresh twist that makes every bite feel bright and balanced. Whether you are hosting a game day or just want a better midweek meal, these brats deliver massive flavour with very little effort.

This Charcoal Grilled Bratwurst with Pickled Apple & Sauerkraut recipe was created in partnership with Grimm’s Fine Foods. Opinions in this post are my own.

Why We Love This Recipe

• The Texture Contrast: Crunchy chilled apples meet warm, silky sauerkraut and a soft toasted pretzel bun.
• The Two-Zone Method: Grilling with indirect heat first ensures the sausages stay incredibly plump and juicy all the way through.
• Sweet and Savoury: The honey and apple cider vinegar create a quick pickle that balances the salty, smoky charcoal flavour.
• Elevated Comfort Food: It feels like a gourmet pub meal but comes together in under 30 minutes.

Ingredients

Bratwurst

• Grimm's Beer Bratwurst
• Pretzel sausage buns
• Butter
• Dijon or whole grain mustard
• Chives

Pickled Apple Ribbons

• Apple, such as Honeycrisp or Pink Lady
• Apple cider vinegar
• Dijon mustard
• Honey
• Salt

Warm Sauerkraut

• Sauerkraut
• Butter
• Yellow onion
• Beer or water
• Black pepper

See the recipe card below for quantities.

Instructions

Make the Apple Ribbons

Toss the apple cider vinegar, Dijon, honey and salt in a large bowl.

Cut the apple in half through the stem. Remove the core with a melon baller or paring knife. Place each apple on a mandoline, then carefully shave into very thin half-moon slices, right into the bowl with the cider vinegar & Dijon mixture.

➡️What are Apple Ribbons? Shaving the apple on a mandoline creates flexible, paper-thin “ribbons” that provide a delicate crunch and tuck easily into the bun.

Refrigerate while preparing the rest. Drain lightly before serving.

Prepare the Charcoal Grill

Prepare a two-zone charcoal fire with one medium-hot direct heat side and one cooler indirect side. Aim for a grill temperature around 375°F (190°C) to 425°F (218°C). Place a small cast iron skillet on the indirect side while the grill heats.

Gas Grill Instructions: Preheat to 400°F (204°C). Use the same indirect/direct method by turning off one burner or setting it to low.

Warm the Sauerkraut

Add butter and onion to the skillet on the grill. Cook for 2 to 3 minutes until softened. Add the sauerkraut, beer (or water), and black pepper. Cook for 5 to 6 minutes, stirring occasionally, until warm and glossy. Keep warm over indirect heat.

Grill the Bratwurst

Place the bratwurst on the indirect side of the grill first. This gentle start allows the centers to cook through evenly while keeping the sausages plump and juicy. Cook for 8 to 10 minutes, turning occasionally. Move the bratwurst to the direct heat side for the final 1-2 minutes, turning frequently to develop a beautiful, glossy browning and a light charcoal blister. The internal temperature should reach 160°F (71°C).

Toast the Pretzel Buns

Brush the cut sides of the buns with butter. Toast briefly over indirect heat for 30 to 60 seconds until lightly golden.

Assemble

Spread mustard inside each bun. Add a bed of warm sauerkraut and nestle in the bratwurst. Tuck the chilled apple ribbons neatly along one side of the sausage. Finish with an extra swipe of mustard and a sprinkle of chives.

Tips, Substitutions & Serving Suggestions

• The Two-Zone Advantage: Starting the brats on the cooler side of the grill is the best way to ensure they stay incredibly juicy. Finishing with a quick sear over the coals gives you that perfect “snap” without overcooking the exterior.
• Apple Choice: Use a firm, tart-sweet apple like Honeycrisp or Granny Smith. Soft apples will turn mushy when sliced thin.
• Beer Pairing: If using beer in the sauerkraut, use a Lager or Pilsner to keep the flavour light and crisp.
• Gas Grill Instructions: Preheat to 400°F (204°C). Use the same indirect/direct method by turning off one burner or set it to low.
• Serving Suggestion: Pair these with a side potato salad (Dill Pickle Potato Salad or Brown Butter Potato Salad with Leeks and Pickled Shallots) or simple salted kettle chips for the ultimate patio feast.

Loved this Grilled Bratwurst recipe? Try These Next:

• Sizzlin' Smokies with Kimchi, Pickled Veggies & Crispy Shallots
• Beef Smokies (Elote-Style)
• Grilled Smokie Pizza Sandwiches
• Ham Garlic Sausage and Pineapple Salsa Sliders

📖 Recipe

Charcoal Grilled Bratwurst with Pickled Apples & Sauerkraut

Nothing beats the smoky aroma of bratwurst sizzling over charcoal on a weekend afternoon. This recipe elevates the classic backyard cookout by pairing juicy Grimm's beer bratwurst with the crunch of honey-kissed apple ribbons and warm, savoury sauerkraut.

I love how the tangy pickled apples cut through the richness of the pretzel bun. It is a fresh twist that makes every bite feel bright and balanced. Whether you are hosting a game day or just want a better midweek meal, these brats deliver massive flavour with very little effort.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Game Day Snack, Lunch, Main Course

Cuisine German-American Fusion

Servings 5 Bratwurst

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

Bratwurst

• 5 Grimm's Beer Bratwurst
• 5 pretzel sausage buns
• 2 tablespoon unsalted butter softened for brushing, 28 g
• 3 to 4 tablespoon Dijon or whole grain mustard 45 to 60 ml
• 1 ½ tablespoon chives finely chopped

Pickled Apple Ribbons

• 1 large crisp apple such as Honeycrisp or Pink Lady
• 1 ½ teaspoon apple cider vinegar 7 ml
• 1 ½ teaspoon Dijon mustard 7 ml
• 1 ½ teaspoon honey 7 ml
• Pinch of salt

Warm Sauerkraut

• 2 cups sauerkraut drained well, 475 ml
• 1 tablespoon butter 14 g
• 3 tablespoon yellow onion finely diced
• 3 tablespoon beer or water 45 ml
• Black pepper to taste

Instructions

 

Make the Apple Ribbons

• Toss the apple cider vinegar, Dijon, honey and salt in a large bowl.
• Cut the apple in half through the stem. Remove the core with a melon baller or paring knife. Place each apple on a mandoline, then carefully shave into very thin half-moon slices, right into the bowl with the cider vinegar & Dijon mixture.
What are Apple Ribbons? Shaving the apple on a mandoline creates flexible, paper-thin “ribbons” that provide a delicate crunch and tuck easily into the bun.
• Refrigerate while preparing the rest. Drain lightly before serving.

Prepare the Charcoal Grill

• Prepare a two-zone charcoal fire with one medium-hot direct heat side and one cooler indirect side. Aim for a grill temperature around 375°F (190°C) to 425°F (218°C). Place a small cast iron skillet on the indirect side while the grill heats.
• Gas Grill Instructions: Preheat to 400°F (204°C). Use the same indirect/direct method by turning off one burner or setting it to low.

Warm the Sauerkraut

• Add butter and onion to the skillet on the grill. Cook for 2 to 3 minutes until softened. Add the sauerkraut, beer (or water), and black pepper. Cook for 5 to 6 minutes, stirring occasionally, until warm and glossy. Keep warm over indirect heat.

Grill the Bratwurst

• Place the bratwurst on the indirect side of the grill first. This gentle start allows the centers to cook through evenly while keeping the sausages plump and juicy. Cook for 8 to 10 minutes, turning occasionally. Move the bratwurst to the direct heat side for the final 1-2 minutes, turning frequently to develop a beautiful, glossy browning and a light charcoal blister. The internal temperature should reach 160°F (71°C).

Toast the Pretzel Buns

• Brush the cut sides of the buns with butter. Toast briefly over indirect heat for 30 to 60 seconds until lightly golden.

Assemble

• Spread mustard inside each bun. Add a bed of warm sauerkraut and nestle in the bratwurst. Tuck the chilled apple ribbons neatly along one side of the sausage. Finish with an extra swipe of mustard and a sprinkle of chives.

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