How to Grill Brats

Article by Emily Saladino

Learning how to grill brats that stay tender and juicy is a surefire way to upgrade your cookout or tailgate. All too often, grilled brats end up dried out and tough – very unlike the plump, juicy brats one gets from a beerhall. With a few tips from Food Network Kitchen, not only can you cook crowd-pleasing sausages perfectly without bursting their delicate casings, but you can also infuse them with flavor. The result? Perfectly grilled bratwurst that will have everyone asking for seconds.

How to Grill Brats Like a Pro

Cooking brats on the grill, whether you’re using a gas girl or a charcoal grill, can produce reliably tasty results—so long as you set your links up for success. Here’s what the Food Network Kitchen team recommends.

Poach the bratwurst first: Our recipe developers tested two ways to cook brats: poaching them and then grilling them, and just grilling them. They found that taking a few minutes to poach the bratwurst before you put them on the grill makes an enormous difference, yielding far juicier results than plain grilled brats.

How long to poach brats: Once you add the sausages to the pot, keep the heat low and poach the brats slowly until they’re just cooked through, about 4 to 5 minutes. The key is to avoid boiling, which can burst the casings.

Choose your poaching liquid carefully: The poaching liquid’s flavor infuses into the meat, so reach for a beer you like to drink. Malty lagers and pilsners add depth without overpowering the meat; or use apple cider to bring sweetness and subtle tang to the meat.

Preheat the grill to medium-low: High heat might be tempting for a quick char, but it can cause grilled brats to burst and lose all their flavorful juices.

How long to grill brats: Grill the brats slowly over indirect heat for 15 to 20 minutes, turning them occasionally, until they’re cooked through and golden brown.

Temperature for bratwurst: To check the internal temp for bratwurst without damaging them, carefully insert a meat thermometer into the end where there’s a small opening (usually where the sausage was twisted or cut). This avoids piercing the casing and potentially losing the tasty juices iside. Our recipe developers find that 160 degrees F is the best temp for brats.

The Best Way to Cook Brats Without a Grill

No grill? No problem. Poach the bratwurst in beer or cider as described in the recipe below, and then gently sear them in a large skillet over low heat. Use a meat thermometer to measure the bratwurst’s internal temp and cook to 160 degrees F.

How to Cook Brats on the Grill in Advance

If you're not serving the bratwurst right away, nestle them in a covered pan of warm beer or cider on a low grill. Keep the liquid warm, not boiling, so the flavors continue to develop while the grilled bratwurst stays tender and juicy.

What Goes With Brats?

Serve your grilled bratwurst with side dishes like potato salad and coleslaw, and don’t forget the fixings! Popular toppings for grilled bratwurst include:

Spicy mustard. The sharp kick of spicy mustard balances the richness of tender sausage in this classic pairing.

Sauerkraut. Cool, crisp, and loaded with bright tang, sauerkraut is a refreshing contrast to warm grilled bratwurst.

Raw onions. Add crunch to each bite with finely chopped white onions.

Caramelized onions. For sweeter depth, top your brats with velvety caramelized onions.

Ketchup or mayo. These less traditional options add sweetness and luscious richness to your grilled brats.

How to Serve Brats

When it comes to serving bratwurst, the bun is just as important as the sausage itself. While a classic soft hot dog bun is always a reliable choice, you can get creative and elevate your brat experience with different options. A hearty pretzel roll, for example, adds a delightful salty crunch and chewy texture that complements the brat’s richness. For something lighter, a soft potato roll offers a fluffy, slightly sweet base.