Bratwurst

Whether you’re tailgating or hosting a cookout, flavor-packed bratwursts are always a crowd-favorite. These mildly-spiced link sausages have been around a while, taking their name from the Old High German words for “meat without waste” (brät) and “sausage” (wurst). A traditional bratwurst sausage includes ground pork (or sometimes veal or beef) and spices like coriander, marjoram, nutmeg and pepper.

If you’re tossing your bratwurst straight onto the grill, though, you’re probably cooking them wrong. You’re not alone: Many people don’t know how to cook brats, and theirs end up with a charred exterior and undercooked interior. The secret to a perfectly cooked bratwurst is boiling it before grilling or searing! When you correctly grill brats, you’ll have sausages that are full of flavor, and that are crisp on the outside and perfectly cooked on the inside. Plus, you can use your brats in an endless amount of ways with these bratwurst recipes.

How to Cook Bratwurst

Before grilling bratwurst, parboil them on the stove or in a cast-iron skillet on the grill. This will help to cook the inside of the brats and ensure that they don’t burst open on the grill, releasing all of the flavorful juices. Place the brats in a skillet and add a cold liquid to cover them 3/4 of the way up. In this bratwurst recipe, you can use water, broth or beer for extra flavor. Slowly simmer the brats until an instant-read meat thermometer inserted into them reads an internal temperature of 150°F.

While the brats are parboiling, prepare your gas or charcoal grill for finishing. Once they’ve hit the recommended temperature, remove them from the cooking liquid and place them on the direct heat side of the grill. Give the brats a light sear on all sides, which should take just a few minutes.

Ingredients for Grilled Bratwurst

• Bratwurst links: Stay away from precooked brats. Many of these contain added flavorings like liquid smoke to give the impression that they came straight off the grill, and you’ll achieve much better flavor by parboiling fresh brats and grilling them at home.
• Cooking liquid: The bratwursts are parboiled in light beer, chicken broth or water before grilling.

Directions

Step 1: Parboil the brats

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Place the brats in a skillet. Add beer, broth or water so it reaches 3/4 of the way up the brats.

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Slowly simmer the brats over medium-low heat until a thermometer inserted into the center reads 150°.

Editor’s Tip: If you want to keep all of the mess outside, use a cast-iron skillet or aluminum pan on your grill. Place your pan on the indirect heat side of the grill to keep the liquid from boiling. Then, cover the grill to lock in the heat.

Step 2: Sear the brats

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Preheat the grill to medium heat. Place the parcooked brats on the grill and cook them for two to three minutes per side, or until they’re lightly seared.

Editor’s Tip: Avoid poking holes in the brats as they grill. Poking holes in the casing of the brat will result in a release of a lot of the juices and flavors. You’ll also end up with overcooked meat because the juices have been released.

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Bratwurst Variations

• Add some onions: The rich, sweet flavor of caramelized onions will complement the savory flavor of bratwurst as a topping.
• Serve with sauerkraut: The tangy flavor of sauerkraut is a classic pairing with this beer bratwurst recipe.
• Load up on condiments: You can’t have a German bratwurst without slathering on some mustard, so use your favorite mustard brand. Horseradish and pickle relish are other tasty toppings. And, though not exactly traditional, ketchup is also a perfectly acceptable bratwurst topper.

How to Store Bratwurst

Store leftover bratwurst in an airtight container in the fridge. For longer storage, you can also freeze leftover cooked bratwurst in a freezer-safe container.

How long do grilled bratwurst last?

Cooked bratwurst stored in the fridge will last for up to four days. When stored in the freezer, bratwurst will last up to three months.

How do you reheat bratwurst?

Thaw frozen bratwurst in the fridge overnight. For even heating, your best bet is to reheat leftover bratwurst in a 350° oven until they’re warmed through, for about 5 to 10 minutes. In a pinch, you can also reheat leftover brats in the microwave. Place them in a microwave-safe container, cover them, then cook them in 30-second intervals until they’re heated through.

Bratwurst Tips

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How else can you cook bratwurst?

• In an air fryer: To air-fry bratwurst, preheat the air fryer to 400°. Place the bratwurst in a single layer in the greased air fryer. Cook them until they’re no longer pink, 8 to 10 minutes. Consider trying our recipe for air-fryer brats with beer gravy when you want to use this method.
• In a pan: To pan-fry bratwurst, melt a couple of tablespoons of butter in a large skillet over medium-high heat. Add the bratwurst and sear them on both sides until they’re brown, about four to five minutes. Reduce the heat to medium-low, cover the skillet and cook them for another five to seven minutes, flipping once. The internal temperature should reach 150°.
• In the oven: To bake bratwurst in the oven, preheat the oven to 425°. Line a rimmed baking sheet with parchment paper. Place the bratwurst on the prepped baking sheet in a single layer about one inch apart. Bake them for eight minutes, then flip the brats with tongs and bake them for another six to eight minutes. To crisp the skin, turn the oven to broil and broil the brats for three minutes.

What should you serve with bratwurst?

Think of your favorite German recipes: German potato salad, sauteed cabbage or marinated cucumbers. Other tasty options to consider include honey-mustard Brussels sprouts salad, homemade potato chips, sweet potato fries or baked beans. And of course, don’t forget the hard rolls or buns!

How can you tell if brats are done?

The sausages are fully cooked once they reach an internal temperature of 150°. The grill step is only to add some color, so don’t necessarily worry about how they look on the outside.

Can you prep brats ahead of time?

You can simmer your sausages ahead of time and hold them warm until guests are ready to eat. Then, pop ’em on the grill for perfect made-to-order “sandwiches.” It doesn’t get any better than that!