Brat Burger with Bavarian Kraut

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


For Bavarian Kraut
1 16 ounces jar sauerkraut, drained well
1 red apple, cored and small diced
2 tablespoons caraway seeds
1/4 cup sugar
1/4 cup apple cider vinegar
1/2 cup Riesling wine
1/4 cup minced onion
1 teaspoon sea salt
For Brat Burger
1 1/4 pounds ground pork
3/4 pound ground veal
1 tablespoon caraway seed
1 teaspoon dried marjoram
1 teaspoon fresh ground black pepper
2 teaspoon sea salt
1/2 teaspoon allspice
6 pumpernickle rolls, sliced in half
2 tablespoons vegetable oil for grill grate



In a 2 quart Dutch oven stir together sauerkraut, red apples, caraway seeds, sugar, apple cider vinegar, Riesling, minced onion and sea salt. Bring to a boil over medium high heat, move to cooler area of grill, cover and let simmer 20 minutes; stir occasionally. In a medium sized bowl mix together ground pork, veal, caraway seed, marjoram, black pepper, sea salt and allspice until incorporated. Form into 6 equal patties. Brush hot side of grill with oil to prevent sticking. Grill brat burgers 6-8 minutes on each side or until internal temperature reaches 160 degrees. Toast pumpernickel 30 seconds. Place brat burger on bottom half of roll. With tongs remove 1/6th of the Bavarian kraut to drain excess liquid, place on top of burger, cover with toasted pumpernickel roll and enjoy.