- 5 ea Venison Brats See notes
- 1 can Kraut
- 24 oz Beer (reduced) See notes
- 5 ea Buns
- Gather your ingredients
- If you're going to reduce your beer (I recommend you do). See notes.
- Place the beer or beer reduction and brats into a pot on medium to high heat. Let the brats gently simmer or lightly boil,, but not so much that you risk burning them in the pan.
- Drain the kraut of any excess canned liquid and then place it into a large pan.
- When the brats have reached an internal temperature of 155 degrees (about 20 minutes time), dump them and the remaining beer reduction in the pan with the kraut. Turn the heat on low and give it a few minutes to heat up. Stir.
- Your brats are now ready to be served and can remain on low heat without risk of drying out in case anyone comes back for a second one. 😉 Enjoy!
- Using a beer reduction will greatly enhance the beer flavoring of your brat and kraut. I always do this unless I’m short on time. I’d suggest starting with 72 oz of beer and reducing it down to 24 oz. If that’s too strong for you or you can’t stand to see that much beer boiled off, try starting with 36 or 48 oz. You can follow the steps for beer reduction in my recipe for Beer Reduction.
- Normally with bratwurst, I’d grill them over open flame. But because these are venison and much more prone to drying out, I boil them.
- Watch my video on this page to learn the best method for slicing a brat bun!