My quick and delicious grilled brats are an incredibly tasty treat that you can make in no time! Before grilling, give them a quick simmer in a delicious German beer, and you’ll be amazed at how something so simple can be so tasty!
With Labor Day approaching, you might be wondering what to grill for the family barbecue! These grilled bratwurst sausages are ideal. They cook quickly, and if you want to add flavor, a quick simmer in a German beer can maximize flavor and juiciness.
Grilled brats can appear to be a difficult task. To be honest, I believe grilling in general is a mystery to many people, a mystery that most people try to solve by cooking their protein until it is scientifically identical to lava rocks. As delicious as all of that sounds, how about we talk about how to properly grilled brats?
There’s a lot more to grilling perfect brats than just firing up the grill and tossing them on the grill. A well-grilled brats is a delicate balance of heat, charcoal placement, and brat temperature. But don’t worry, mastering it isn’t that difficult.
WHAT IS BRATWURST?
Bratwurst is a type of German sausage that is made from pork, veal, or beef. The most common meat found in bratwurst is pork, which is traditionally served on its own, with potato salad or sauerkraut, or in a white bread roll (though how a brat is served varies depending on location).
Uncooked bratwurst are another popular type of bratwurst. These can be found at your local grocery store’s meat counter. These bratwurst are generally thicker than pre-packaged varieties and come in a natural pork casing. And the best butchers will often grind their own bratwurst. They will also offer a variety of flavors, allowing you to find your absolute favorite type of brat.
Alternative Video Recipe: Grilled Brats
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- Superb Costco Ribs Recipe! (St Louis Style!)
HOW TO GRILLED BRATS?
- Pour your charcoals onto one side of the grill once they’ve been fired up and ready to cook. Yes, you are correct. You don’t want to spread the charcoal evenly across the floor of the grill; instead, spread the charcoal evenly across one-half of the grill and leave the other side charcoal-free. This is known as zone cooking. On a propane grill, you can achieve the same effect by lighting only one side of the burners.
- The most important aspect of grilling perfect brats is this. With zone heating, you can have a high heat area and a low heat area. Simply move your brats away from the coals if they are cooking too quickly or too hot. If you spread the charcoal evenly across the entire floor of the grill, they will be exposed to the heat and will most likely burn.
- Another risk of overheating is that the casing will burst, releasing all of the delicious juice inside the grilled brats. A perfectly grilled brat will pulse as the juice inside the casing boils without breaking. If your casing bursts, it means you need to use less heat. (If you look closely at my photos, you’ll notice that my brat casings are nicely wrinkled but not cracked or torn.)
- Oil the grates (to prevent sticking) and then place the grilled brats directly over the coals with your zone heating set up. Once the brats are on the grill, it is critical to keep an eye on them and monitor their progress. The first few minutes of grilling will tell you how quickly the brats will cook and how often they will need to be rotated.
- You’ll want to give the grilled brats a quarter turn once they’ve started to color. Continue turning the brat until each side is a rich reddish-brown color. If the outside is done before the brats, simply move them to the opposite side of the grill, away from the coals, to finish cooking without burning.
INGREDIENTS YOU’LL NEED:
My grilled bratwurst sausages are full of flavor and so simple to make. There is only one essential ingredient in this dish: bratwurst! You can serve them on buns with mustard and sauerkraut, as I did, or however you like.
- Bratwurst Sausages – To make this delectable recipe, you can use fresh or thawed, frozen brats. When thawing, make sure to do so safely in the refrigerator or under cold running water.
- Bratwurst Buns – If you’re going to use them, go for hearty sausage buns! They’ll be able to withstand the juicy sausage and all of the delectable toppings.
- German Mustard –Mustard is the way to go if you want that classic flavor! We prefer a zesty German mustard, but you can use whatever you like.
- Sauerkraut – Another must-have if you’re looking for that classic, savory flavor. Sauerkraut can be difficult to find in some stores; look in the international aisle, the pickled/preserved vegetable section, or ask a grocery clerk for help.
- Beer – Simmer your brats in a good German beer, such as Carlsberg, Beck’s, St. Pauli Girl, or your favorite, to enhance their flavor and juiciness.
With these simple steps, you’ll have delicious, juicy brats on your table in no time! If you want to make beer brats, I have instructions for that as well – and they’re just as quick and easy!
- Fire up the grill. Bring your cleaned and oiled charcoal, gas, or pellet grill to a temperature of 300°F (149°C) to 350°F (176°C). This lower temperature will keep the brats from bursting, so make sure to adjust accordingly.
- Brats on the grill Grill 6 brats for about 20 minutes on each side. Turn the sausage frequently to achieve a nice caramelization. To prevent burning or under-cooking, move the brats to a cooler or hotter side of the grill as needed. Before you remove the brats from the grill, they should have reached a temperature of at least 160°F (71°C).
- Serve and have fun! Remove the brats from the grill and serve on buns with 1 tablespoon of great German mustard and 1 tablespoon of sauerkraut per sausage.
GRILLED BEER BRATS (WISCONSIN BRATS)
- Start your grill. Follow the same steps as before to heat your grill to a temperature of 300°F (149°C) to 350°F (176°C).
- Simmer brats. While your grill is heating up, pour 12 to 24 ounces of German beer into a covered skillet. Add 6 brats and bring to a low boil or simmer over low to medium-low heat. Cook the brats in the beer for about 15 minutes, or until the sausages reach 160°F (71°C).
- Grilled Brats: Place the sausages on the hot grill for 2 to 3 minutes, or until golden brown and caramelized. Make sure to rotate or move them frequently, as they will quickly burn if left over direct heat for too long.
- Serve and enjoy! Take the brats off the grill. Serve them on buns with at least 1 tablespoon of great German mustard and 1 tablespoon of sauerkraut per sausage.
SHOULD YOU BOIL BRATS BEFORE GRILLING?
People who are afraid of serving undercooked brats will boil them before grilling them. This enables them to cook the brats ahead of time and then simply brown them on the grill. Others flavor the brats by boiling them in beer. However, the intense temperature of the boiling opens the ends of the casings and renders out a lot of delicious brat juice, resulting in a drier, less flavorful bratwurst.
There is, however, a solution. Instead of boiling the brats, use a Beer Brat Bath, also known as a Beer Hot Tub. This serves two purposes. Most importantly, it keeps the brats warm after grilling so that people can come grab one whenever they are hungry, and secondly, it infuses the brat with beer flavor, similar to boiling, but it is done and at a more manageable temperature. If you keep your brat bath temperature around 160 degrees, your brats will be piping hot without drying out or overcooking.
TIPS FOR MAKING GRILLED BRATS
Here are some pointers to remember when grilling bratwursts. Even though they’re incredibly simple to prepare, these three tips will elevate your brats from good to great and ensure they come off the grill looking and tasting fantastic.
- Start them low then go high. The best way to grill bratwursts is to start with a low heat and then crank it up to sear and crisp the outsides. This will result in a perfectly cooked interior with a nice bite on the outside.
- Use a thermometer in the right place. Use a meat thermometer to check the internal temperature of your brats. Instead of inserting it through the middle and piercing the casing (which allows all those delicious juices to escape! ), insert the probe through the end of the brat where the casing is already open.
- Throwing a party? Simmer in beer! If you’re cooking brats for a large group, grill them first before transferring them to a pan with hot beer and onions. Keep the pan on a low heat until ready to serve.
HOW LONG TO GRILLED BRATS?
A bratwurst takes about 20 minutes to fully grill. Place the grilled brats on the indirect heat side of your grill to begin. Cook for 18-20 minutes, or until the bratwurst reaches an internal temperature of 150-155 degrees F. Then, for 1-2 minutes, place the brats on the direct heat side of the grill to crisp the casing.
WHY YOU’LL LOVE THIS RECIPE!
It’s easy! It’s so simple to toss sausages on the grill and let it do the work! If you’re unfamiliar with the grill, I’ve got some pointers to make it as quick and easy as possible.
It’s bursting with flavor! Brats are so tasty, and the grill brings out all of the flavors while adding toasty, caramelized notes.
It’s quick! Once your grill is hot, these brats will be ready in 20 minutes. That’s enough time to make a quick side dish – and dinner is ready!
STORING & REHEATING
Make sure these delectable brats have completely cooled to room temperature before cooking. For up to 3-4 days, store the brats in a shallow, airtight container or tightly wrapped in aluminum foil or plastic wrap. These leftovers won’t last long, so eat them quickly!
Meal planning? Once the brats have completely cooled to room temperature, store them in an airtight container, preferably wrapped in cling film to prevent freezer burn. They will last for 1-2 months.
When thawing frozen, pre-cooked brats, the best way to do so safely is to place them in the refrigerator until completely thawed. If you are pressed for time, you can immerse your airtight container in cold tap water for 30 minutes, changing the water every 30 minutes until it is completely defrosted.
The best way to reheat these sausages is in the oven! Preheat the oven to 350°F (176°C) and place the sausages on a baking sheet or dish lined with foil. Allow your brats to reheat for 10-15 minutes, or until they reach an internal temperature of 165°F (73°C).Print
Frequently Asked Questions
How long do you cook brats on the grill?
For the best results, grilled brats slowly over medium-low heat (between 300 and 350°F). It should take approximately 20 minutes to reach the desired internal temperature of 160°F. Depending on the thickness of the brats, this should take about 20 minutes. Remember to turn them frequently so that each side caramelizes.
Should I boil brats before grilling?
Parboil the brats on the stove or in a cast-iron skillet on the grill before grilling them. This will help to precook the insides of the brats and prevent them from bursting open on the grill, releasing all of the flavorful juices.
How do you cook brats on the grill?
Preheat your grill to medium (325-350°F) for two-zone cooking. Cook for 15-18 minutes, or until the internal temperature of the bratwurst reaches 150-155 degrees F, on the indirect side of the grill. Turn the bratwurst occasionally to ensure even cooking.
How do you cook brats on a gas grill?
Start the grill. Heat your cleaned and oiled charcoal, gas, or pellet grill to 300°F (149°C) to 350°F (176°C). …
Brats on the grill Grilled brats for about 20 minutes on each side. …
Serve and have fun!
How do you pre cook brats before grilling?
Bring the water and brats to a boil, then reduce to a low heat. Allow for a 10-minute simmer. The liquid and brats can be boiled and simmered either inside on a stovetop or outside on a grill. This parboiling step ensures that the brats are cooked evenly throughout, with no raw spots in the middle!
More Recipes to try!
PREMIO CHEESY BRAT CASSEROLE
Looking for a simple, hearty meal that never fails to satisfy? This easy and delicious brat casserole is great for quick preparation of some down-home comfort food that will warm you on a cold night, with the filling, comforting flavors of potatoes, onions, and bratwurst.
Beer and Brats Nachos
Bring a platter of these crunchy snacks with a beer-laced cheese sauce to the big game in the Midwest.