Grilled Bratwurst
Juicy, snap-casing bratwursts, grilled over medium heat until beautifully charred and golden. Simmered first in beer with onions for extra flavor, then finished on the grates. A backyard cookout classic served with good mustard and sauerkraut.
For 4 servings
- prep · ~10 min
Preheat the grill to medium heat.
1.Set up grill for two-zone cooking: one side medium heat (about 350°F), one side cool.2.Clean grates thoroughly and oil lightly with tongs and a paper towel dipped in oil. - simmer · ~12 min
Simmer bratwurst in beer and onions.
1.Place brats in a saucepan with sliced onion, beer, and water. Add a pinch of salt.2.Bring to a gentle simmer over medium heat — do not boil hard.3.Poach brats 10 to 12 minutes until they plump and reach an internal temperature of about 145°F.TIPA gentle simmer keeps the casings from bursting. Hard boiling makes them tough. - grill · ~10 min
Grill the bratwurst until browned and charred.
1.Transfer brats directly from the beer bath onto the hot side of the grill.2.Grill, turning every 2 minutes, until the casings snap and the surface is dark golden with light char marks, 8 to 12 minutes.3.Internal temperature should reach 160°F. Move to the cool side if they brown too fast.TIPDon't pierce the casing — all the juice will run out and you'll lose the signature snap. - assemble · ~2 min
Toast the buns and assemble.
1.Place buns cut-side down on grill for 30 to 60 seconds until lightly toasted.2.Nestle each brat in a bun, pile on some sauerkraut, and drizzle generously with mustard.3.Serve immediately while casing is still snappy.TIPWarm the sauerkraut slightly in the beer-poaching liquid if you like — it picks up a fantastic flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Simmer the brats gently — a hard boil will split the casings and toughen the meat.
- 2Never prick the brats before grilling; the juices are what keep them moist and create the snap.
- 3Use a two-zone grill setup so you can move brats to the cool side if they char too quickly.
- 4Toast the buns cut-side down directly on the grill for 30–60 seconds to prevent sogginess.
- 5Warm the sauerkraut in the leftover beer-poaching liquid for extra depth of flavor.
- 6Grill the onions from the poaching liquid alongside the brats for a caramelized topping.
Adapt it for your goals.
Low-oil
Skip the oil on the grates by using a nonstick grill mat — the brats are already fatty enough to release easily, reducing added fat.
high proteinHigh-protein
Replace the bun with a large lettuce wrap or serve the brat on a bed of grilled vegetables to boost protein-to-carb ratio.
jainJain
Omit the onion and use a non-root-vegetable-based broth (e.g., fennel-ginger tea) for poaching; serve with mustard and a side of sautéed spinach.
veganVegan
Use plant-based bratwurst, poach in beer with onions, and finish on the grill — the beer bath adds the same savory depth without meat.
Why this is on our healthy list.
Fermented Gut Support
The sauerkraut provides live probiotics from natural fermentation, which can aid digestion and support a healthy gut microbiome.
Moderate Protein Source
One bratwurst offers a substantial amount of high-quality protein (approximately 12–15 g per link), helping with muscle repair and satiety.
Frequently asked questions
You can, but poaching guarantees even cooking all the way through and adds moisture and flavor; grilling raw from cold often leads to burnt casings and undercooked centers.
