- Jan 25, 2023
Rated 3.2 stars by 19 users
2 yellow onions, sliced
1 (14.5-ounce) can sauerkraut, drained
8 hotdog or brat buns
1 (12-ounce) can of beer, pale ale works best
Dijon mustard, for serving
Vegetable oil, for the griddle
Salt and pepper, to taste
Preheat Blackstone griddle to medium heat. Drizzle vegetable oil then add the sliced onions to the griddle. Season to taste with salt and pepper.
Set a medium saucepot directly onto the griddle. Pour the beer into the saucepot then add the brats. Cover the pot and let the brats boil in the beer for about 15 minutes or until fully cooked. Stir the onions every few minutes while the brats are cooking.
Use tongs to remove the brats from the saucepot and place them directly onto the griddle. Sear each side for 3 minutes. While the brats are searing, add the sauerkraut to the caramelized onions. Pour the remaining beer onto the sauerkraut and brats and steam until completely reduced.
Lay the buns out onto the griddle and toast for 2 minutes. Remove the buns and assemble the brats. Top with mustard and the onion sauerkraut mix.
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