Schlenkerla Poached Bratwurst

There are plenty of good beers to cook bratwurst in, but few bring as much character to the party as Schlenkerla. This classic smoked lager from Bamberg adds a gentle beechwood smoke flavour that works beautifully with pork, turning a simple tray of sausages into something that feels straight out of a German beer hall.

We like using Schlenkerla Lagerbier for a lighter touch, but if you want to really lean into the smoke, Schlenkerla Märzen makes for a bolder, richer version. Serve with good mustard, crusty bread and plenty of sauerkraut.

You'll need

6 bratwurst sausages
1 bottle Schlenkerla Lagerbier or Märzen
400–500g sauerkraut (including some of its juices)
2–3 tbsp wholegrain mustard
2 bay leaves (optional)
Extra mustard for serving
Crusty rolls, pretzels or bread

Method

Add the sauerkraut, wholegrain mustard and bay leaves to a roasting tray, casserole dish or any oven-safe dish. Pour in the bottle of Schlenkerla and stir everything together (saving a pinch for yourself of course!).
Nestle the bratwurst into the sauerkraut mixture so they're mostly surrounded by the beer.
Cook at 180°C for around 25–30 minutes, until the sausages are nearly cooked through and the beer is gently bubbling.
Remove the bratwurst from the tray and either place them under a hot grill, in a frying pan or on a barbecue for 3–5 minutes, turning occasionally, until browned and lightly crisp on the outside.
To check they're ready, cut into one and make sure it's cooked all the way through and piping hot in the centre. If you're using a thermometer, you're aiming for around 70°C.
Return the bratwurst to the tray and serve with the beer-soaked sauerkraut, extra mustard and plenty of bread.

Why It Worked

Schlenkerla does far more than simply cook the sausages. As the beer reduces into the sauerkraut, its distinctive beechwood smoke character works its way through the entire dish, seasoning everything from the bratwurst to the mustardy braising liquid.

The wholegrain mustard adds a gentle sharpness that balances the richness of the pork, while the sauerkraut brings the acidity needed to keep everything fresh and moreish.

Using Lagerbier creates a slightly softer, cleaner result, while Märzen pushes the smoke further forward for those who like their Bamberg classics unapologetically bold. Either way, it's a simple one-tray recipe that lets a great beer do most of the heavy lifting.

Schlenkerla Lagerbier

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Schlenkerla Rauchbier Marzen

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