South Dakota Grilled Brats with Sauerkraut

Introduction

Nothing beats the smoky flavor of South Dakota-style grilled bratwurst. Using the Arteflame Grill gives these sausages a one-of-a-kind char and juicy bite that sets them apart from anything you’ve ever tasted. We reverse sear the brats for maximum flavor and tenderness, grill the sauerkraut to deepen the tangy flavor, and finish it all off with a soft bun and spicy mustard. If you're ready to elevate your tailgate or backyard grilling game, this recipe delivers the ultimate South Dakota brat experience.

Ingredients

• 6 locally made bratwurst sausages (uncooked)
• 6 brat buns or hoagie rolls
• 2 cups sauerkraut, drained
• 2 tbsp butter
• Spicy brown mustard (to taste)
• Optional: sliced onions for topping
• Vegetable oil (for lighting fire)
• 3 paper napkins
• Seasoned hardwood firewood

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the oiled napkins in the fire bowl of your Arteflame Grill.
3. Stack hardwood firewood on top of the napkins.
4. Light the napkins and allow the fire to build for about 20 minutes until the grill grate reaches searing temperatures of over 1,000°F.

Step 2: Reverse Sear the Brats

1. Place the bratwursts on the flat griddle cooktop near the outer edge to slowly bring up their internal temperature.
2. Rotate brats occasionally for even cooking, about 10–12 minutes until they reach about 130°F internally.
3. Once temp is reached, sear the brats in the center grill grate for 1–2 minutes per side to get perfect char marks and lock in their juices.

Step 3: Griddle the Sauerkraut

1. While brats are searing, place butter on a medium-heat zone of the flat cooktop.
2. Add drained sauerkraut to the butter and grill for 5–7 minutes, stirring occasionally, until lightly caramelized.

Step 4: Toast the Buns

1. Place brat buns cut-side down on the cooler outer zone of the flat top for 2–3 minutes until golden and warm.

Step 5: Assemble and Serve

1. Place grilled bratwurst in each bun.
2. Top with griddled sauerkraut, spicy brown mustard, and optional grilled onions.
3. Remove brats from grill when their internal temperature hits about 150°F, as they will continue cooking off-heat to a perfect 165°F.

Tips

• Use locally made bratwursts for the most authentic South Dakota flavor.
• Always remove meat from the grill about 15°F below your target temp as it continues to rise while resting.
• Use the center grate only for high-heat searing. For slow, even cooking, position food on outer zones of the flat grill cooktop.
• Grill everything—no need for kitchen pots or pans!
• Use butter instead of oils to add richer flavor to your sauerkraut and buns.

Variations

1. Beer-Bathed Brats: Before grilling, poach the brats in a shallow foil pan with beer, onions, and garlic on the flat top cooktop for extra flavor.
2. Cheddar-Stuffed Brats: Use cheese-filled bratwursts to add a melty surprise with every bite.
3. Jalapeño Kick: Add grilled jalapeño slices to give the brats a South Dakota heat twist.
4. Bacon-Wrapped Brats: Wrap each brat in bacon before cooking to maximize smoky richness.
5. Apple Sauerkraut Brats: Slice apples and grill them with the sauerkraut for a slightly sweet, autumnal variation.

Best pairings

• Cold German Pilsner or IPA
• German-style potato salad
• Grilled corn on the cob with butter and herbs
• Fresh coleslaw with vinegar-based dressing
• Soft pretzels with mustard or cheese dip

Conclusion

Grilling South Dakota-style bratwursts on the Arteflame Grill unlocks a depth of flavor and texture that traditional grills can’t compete with. From the beautifully seared brats to the caramelized kraut, every element is improved by the even heat zones and high-temp sear of the Arteflame. This recipe makes backyard cooking easy, delicious, and cleanup-free. Fire it up and enjoy the bold flavors of South Dakota!