Super Bowl Bratwurst Salad

Want to whip up something for the Super Bowl that has all the flavors of a tailgate party?

Try this delicious bratwurst salad! You start out with a simmering brat tub of beer, butter and chicken stock.

Add your grilled brats, onions and poblano pepper to make a flavorful broth.

And then start making the salad – green, yellow and red peppers, sauerkraut, fresh herbs, green onions, cheese,
beans, pasta….. makes me hungry just writing about it!

And with any leftovers, you can make a delicious soup. Let me show you how!


  • 2 1/2 cups chicken stock (canned is fine)
  • 2 tablespoons butter
  • 14 oz. beer (any brand)


For the Brats:

  • 1 1/2 pounds bratwurst
  • oil for coating
  • Creole seasoning
  • 1 poblano pepper, roasted


Over an open flame on low or in the oven on broil, blister the poblano pepper on all sides. Then put it into a ziplock baggie to steam. (Set aside).

Brat Tub Pasta:

    • 1 box dried short pasta (little flat wheels)
    • 1 can Northern beans (undrained)
    • 1 medium red bell pepper, thin (julienne) slices
    • 1 medium green bell pepper, thin (julienne) slices
    • 1 medium yellow bell pepper, thin (julienne) slices

  • 1 1/2 cups sauerkraut (drained)
  • 1/4 cup fresh herbs, such as basil or cilantro
  • 1/4 cup green onions, thin sliced diagonally
  • sea salt and pepper, to taste


1. In a sauce pot, bring the chicken stock, butter and beer to a simmer. This is your “brat tub”.

Poach the bratwurst for several minutes to plump them for the grill.

beer bath

2. Remove the brats, coat with oil and season with the Creole seasoning.

On a grill or grill pan, cook the brats slowly to add grill marks (a too-hot grill will pop the casings open).

When well marked, remove and place back into the simmering brat tub.

3. Grill the sliced onions until well marked.

Add to brat tub.

4. Take the poblano out of the ziplock baggie, peel, seed and chop and add to the still-simmering brat tub.

Simmer the brats, onions and peppers for 45 minutes, until the stock is reduced by half.

5. Remove the brats and cool. Slice into 1/4 inch cubes.

6. Drain the brat tub stock into a large bowl and reserve the stock. Put the drained onions and peppers in a large mixing bowl.

7. Cook the pasta in boiling salted water until al dente, then drain and add to the bowl of onions and peppers.

8. While the pasta is cooking, combine the rest of the ingredients, including sliced brats, in a separate bowl and mix well.

Add all the ingredients to the bowl of onions, peppers and pasta, mix well. Pour about half of the reserved stock over everything and stir.

Add more stock if necessary to get the right salad consistency. Season with salt and pepper to taste.

(Reserve the leftover stock and store in the refrigerator for the soup).

The next day, (if you have any leftover salad) you can make a delicious soup.

Put the leftover bratwurst salad in a sauce pan and add the refrigerated reserved stock. Gently heat until hot and bubbly.

If you need more liquid for a soup consistency, add a little chicken stock.

Serve this soup with crackers on the side and you have a deliciously seasoned bratwurst soup.

This bratwurst salad recipe is perfect for any Super Bowl party and the soup is an added bonus! Enjoy!

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About Chef Kathy

My name is Kathy Davault. I am an award winning chef and author, and have enjoyed cooking for over 30 years. I decided to go to culinary school to become a chef because I knew there was more to cooking than just following recipes.

I started my website in 2006 to offer an abundance of information on many of the things I learned in culinary school. I have a real passion for cooking and want to share all of my tips and techniques with you.

If you are serious about cooking, and would like to be considered a real chef without going to culinary school, let me show you how. You will truly leave a lasting impression on your family and friends, and become the talk of the party with your fabulous dishes!


Chef Kathy

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