Bratwurst are a German-style sausage typically made with pork or beef. Thanks to the German’s affinity for beer they are often simmered in beer to cook and then finished on a grill or in a skillet. We use the same method with Suvie replacing the sous vide bag with a can of beer to poach the bratwurst. Served with sauerkraut and roasted red potatoes.

Beer Brats

  • Servings: 4
  • Difficulty: 2 hours and 15 minutes
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  • 4 bratwurst
  • 1 (12 oz) lager beer
  • 24 oz baby red potatoes
  • ½  red onion thinly sliced
  • ¼ cup cider vinegar
  • 2 tbsp butter
  • ½ cup sauerkraut
  • 4 hotdog buns
  • Spicy brown mustard


  1. Add bratwurst to Suvie pan and cover with 1 can beer. Load into upper right cooking zone. Add potatoes to the starch pan with 1 tbsp salt and load in lower right zone.
  1. Fill reservoir, enter cooking instructions and cook now or schedule.  

My Cook > Multi-Zone

Protein: 155˚F, 30 minutes

Veg: 0 minutes

Starch: 45 minutes

  1. During the cook, thinly slice the red onion into half-moons and combine with the cider vinegar and ½ tsp salt. Keep refrigerated until the cook is finished. 
  1. After the cook, remove the bratwurst from Suvie. Drain and discard the beer. Pat the bratwurst dry and return to Suvie. Add the potatoes to a dry Suvie pan and toss with 2 tbsp melted butter; season with salt and pepper to taste, then place in upper left cooking zone. Broil for 8-10 minutes until the bratwurst and potatoes are browned, flip or rotate as needed.
  1. Toast or warm the hotdog buns. Fill each bun with a bratwurst and top with the pickled red onions, sauerkraut and spicy brown mustard. Serve with the potatoes.


Nutritional Information per serving (4 servings per recipe): Calories 520, Total Fat 21g, Total Carbohydrates 67g, Total Sodium 1150mg, Total Protein 18g

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