How Long To Grill Bratwurst Sausage

How Long To Grill Bratwurst Sausage? Everyone has their secret recipe for the ultimate bratwurst. I can’t say if this dish is excellent because I’m not from Wisconsin. I can tell you that this recipe yielded some wonderful bratwurst for me. I’ve heard that the key to outstanding bratwurst is to stew them in beer beforehand, cook them slowly, and keep the fire at the proper temperature.

Key Factors To Grill Bratwurst Sausage

Simply said, patience is the key. The amount of time you should roast bratwurst depends on how you grill them. You may cook the brats directly on the grill for around 25-30 minutes, or you can boil them for about 20 minutes in beer, wine, or water. They are grilled for 4-6 minutes after boiling.

Boiling them in beer beforehand (also known as par-poaching) increases the flavor so much that it’s almost a shame to just chuck them on the grill. On the other hand, brats require a long time to cook fully. If you haste, you risk having a bratwurst charred on the surface but undercooked on the inside. If not handled properly, the extended cooking time might cause the brat’s thin skin to break, allowing all of the delicious fluids to escape, resulting in a dry brat.

Tradition Of Bratwurst To Grill Bratwurst Sausage

Wisconsin is famed for its beer and bratwurst due to its big German population. As Germans moved into the area in the 1800s, they brought their bratwurst sausage recipes. Traditional bratwurst is prepared from pork, although other bratwursts are made entirely of beef or other meats. It is your own choice for the brand of a brat to cook. Unless you reside in Wisconsin, where there are many wonderful options, Johnsonville is a popular national brand as good as any.

Although gas barbecues are good for bratwurst, the finest flavor comes from charcoal or wood. I’ve seen bratwurst fried in a skillet, but this diminishes the flavor to that of huge breakfast sausage. Here’s how it works:

What Should You Grill For Bratwurst Sausage

6 Bratwurst

Six rolls of excellent quality 

One onion, whole

One green pepper, big

Beer, 12 ounces

1 cup of liquid

butter, two tablespoons

One teaspoon of salt

How To Cook To Grill Bratwurst Sausage

If you have a gas grill at your place, you can use the side burner for this.

Half the onion and slice it. You should slice green peppers into 1/4-inch broad pieces. Sauté the chopped onion and green pepper in 2 tablespoons butter in a 2-quart pot for three to four minutes. 1/2 of the sautéed onions and green peppers should be kept warm in a basin covered with foil. (These can be used on the brats afterward.) The leftover onion and peppers should be left in the pan.

Bring one bottle or can of beer and 1 cup of water to a gentle simmer after that. Boiling bratwurst will cause the skins to split open. A low simmer occurs when steam rises from the water, but no bubbles rise to the top.

Any beer can do, but full-flavored Mexican beers like Corona or Tecate are particularly good.

It’s not a good idea to drink light beer.

Cooking brats properly is an art form that requires some practice. The following tips will help you get started. If you follow these simple guidelines, you will soon become known as the bratwurst master in your household.

Tip 1. Avoid Pricking The Sausage Casing

The casings of brats should not be pricked, as this results in overcooked meat and a harsh taste. Instead, let the juices mingle inside the casing.

Tip 2. Grill For 18 To 25 Minutes Over Medium Heat

Bratwurst should be grilled on the grill over medium heat if they are not cooked. When they’re done, there shouldn’t be any pink in the middle of the sausage and the thermometer should read 160 degrees.

Tip 3. Stay Away From Cheap Bratwurst

When it comes to cheap, poor-quality brats, they are like eating candy and calling it chocolate. That doesn’t sound right. Buy your brats from a high-quality brand and enjoy the finest brats this holiday season. The spicy flavor and locally sourced ingredients will delight your taste buds.

Tip 4. Stay Away From Pre Cooked Bratwursts

It’s tempting to get rid of some grill time, but precooked bratwursts never have the same full flavor as those that are freshly grilled. Most of them are also artificially flavor with smoke, which is a disservice to the art of grilling.

Time Duration To Grill Bratwurst Sausage

Remove the brats after 20 minutes of simmering on low heat. (Remove the liquid as well as the peppers.) Take your brats right on the grill after they’ve been simmer. Ensure you don’t break the skin—Preheat the grill to a low temperature. Low and slow is the key here. Bratwursts can be cook directly over the fire or indirectly, with the flame on each side of the gas grill and the food on the unlit side. This reduces the possibility of the bratwurst catching fire due to flare-ups.

Grill the brats for a total of 4-6 minutes, often rotating until brown. They’re all set to go now.

To turn, merely need tongs. Using a fork or anything else to puncture holes in your brats will allow all of the excellent fluids to escape, resulting in a dry brat. The leaking fat will generate flare-ups on the outside, which will cause the outside to burn as well.

Key Factors To Grill Bratwurst Sausage

Simply said, patience is the key. The amount of time you should roast bratwurst depends on how you grill them. You may cook the brats directly on the grill for around 25-30 minutes, or you can boil them for about 20 minutes in beer, wine, or water. They are grilled for 4-6 minutes after boiling.

Boiling them in beer beforehand (also known as par-poaching) increases the flavor so much that it’s almost a shame to just chuck them on the grill. On the other hand, brats require a long time to cook fully. If you haste, you risk having a bratwurst charred on the surface but undercooked on the inside. If not handled properly, the extended cooking time might cause the brat’s thin skin to break, allowing all of the delicious fluids to escape, resulting in a dry brat.

Conclusion

Serve on excellent quality fresh baked rolls (not hot dog buns) with the sautéed onion and pepper mix, brown or deli-style mustard, or a combination of the two. Use fresh sauerkraut from the supermarket’s refrigerated area if you want sauerkraut on your brats. With caraway seeds, I like to utilize the Bavarian technique. In a pan, heat it with some coarsely crushed black pepper.

One of my favorite combinations is bratwurst and beer with sauerkraut.