Ah, grilled bratwurst—a classic, juicy sausage with that perfect snap from the casing and smoky grill flavor. Here’s how to do it right:
Grilled Bratwurst
Ingredients (serves 4)
- 4 bratwurst sausages (pork, beef, or a mix)
- 1–2 tbsp vegetable or olive oil
- Optional: onions, bell peppers, or beer for simmering
- Buns, mustard, sauerkraut, or your favorite toppings
Instructions
- Optional pre-cook (for juicier brats)
- Place bratwurst in a skillet or saucepan with ½ cup beer (or water) and sliced onions.
- Simmer 10–15 minutes over medium heat. This helps cook them through without splitting the casing.
- Preheat grill
- Medium-high heat, lightly oil grates to prevent sticking.
- Grill the brats
- Place bratwurst on the grill.
- Cook 4–5 minutes per side, turning occasionally, until browned and slightly charred.
- Internal temperature should reach 160°F (71°C).
- Serve
- Serve on buns with mustard, grilled onions, sauerkraut, or your favorite toppings.
Tips
- Casing snap: Don’t pierce the bratwurst before or during grilling—the casing holds the juices.
- Flavor boost: Marinate brats in beer and onions for a few hours before grilling.
- Side ideas: Potato salad, grilled veggies, or baked beans make a classic pairing.
💡 Fun fact: In Germany, brats are often simmered in beer first, then finished on the grill—this keeps them juicy while adding subtle beer flavor.
If you want, I can give a super-easy “no pre-cook” method that gets perfectly grilled brats in 10 minutes without losing juiciness.
Do you want me to do that?
