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Two charcoal grilled bratwurst with pickled apples, sauerkraut, and mustard on pretzel buns.

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.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Game Day Snack, Lunch, Main Course
Cuisine German-American Fusion
Servings 5 Bratwurst

Ingredients
  

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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