Savory Grilled Bratwurst

Figuring out what to grill at your next backyard get-together shouldn’t be complicated. After all, hot dogs can get boring, and steaks might break the bank when you’re feeding a crowd. Plus, you want something that’s guaranteed to please both the adults and kids gathered around your picnic table.

Luckily, these grilled bratwursts check all the boxes: they’re juicy and flavorful, practically impossible to mess up, and can be topped with whatever fixings your guests prefer. Best of all, they won’t keep you stuck at the grill all afternoon while everyone else is having fun.

What Kind of Bratwurst Should I Use?

Traditional German-style bratwurst is the way to go for this recipe, and you’ll find several good options at most grocery stores or butcher shops. Fresh, uncooked bratwurst (rather than pre-cooked) will give you the best flavor and juiciest results on the grill. The most common variety is made with pork, but you might also spot veal or beef bratwurst – any of these will work great here. If you’re lucky enough to have a local German butcher shop, they might offer specialty varieties like beer bratwurst or cheese-filled options that would be fantastic too. Just make sure to handle raw bratwurst carefully and cook it thoroughly to an internal temperature of 160°F.

Options for Substitutions

This classic bratwurst recipe can be adjusted with several easy swaps if needed:

• Bratwurst: While traditional bratwurst gives you that authentic German flavor, you can use other sausages like Italian sausage, knockwurst, or even hot dogs. Just keep in mind that cooking times might vary depending on the size and type of sausage.
• Beer: Not into beer? You can simmer the brats in chicken or vegetable broth instead. For a non-alcoholic beer option, use ginger ale mixed with a bit of apple cider vinegar to get that tangy taste.
• Sauerkraut: If sauerkraut isn’t your thing, try using coleslaw, caramelized onions, or even kimchi for an interesting twist. Fresh shredded cabbage with a splash of vinegar works too.
• Red bell peppers: Any color bell pepper works fine here. You could also use poblano peppers for a mild heat, or skip the peppers entirely.
• Grainy mustard: Regular yellow mustard, Dijon, or even honey mustard can work instead of grainy mustard. Each brings its own taste to the dish.
• Hot dog buns: Besides potato rolls, you can use regular sandwich rolls, pretzel buns, or even wrap your brats in lettuce for a low-carb option.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling bratwurst is cooking them directly over high heat, which can cause the casings to burst and release all those flavorful juices – instead, use indirect heat and take your time. A common error is skipping the beer-poaching step before grilling, but this extra step helps cook the brats evenly and adds amazing flavor while preventing them from drying out. Many grillers make the mistake of constantly turning or piercing the brats, but this releases the precious juices; flip them only once or twice and never poke holes in the casing. For the best results, let the grilled brats rest for 3-5 minutes before serving, and keep them warm by placing them in a pan with sautéed onions and a splash of beer rather than returning them to direct heat.

What to Serve With Bratwurst?

When you’re serving up grilled bratwurst, German-inspired sides really make the meal complete! A scoop of warm German potato salad with bacon adds a nice tangy kick, while some buttery sautéed cabbage keeps things traditional. I love setting up a toppings bar with extra sauerkraut, different types of mustards, and caramelized onions so everyone can customize their brats. For a fresh contrast to the rich sausages, a simple cucumber salad with dill and sour cream helps cut through the heaviness and adds a cool, crisp element to your plate.

Storage Instructions

Keep Fresh: Got leftover grilled brats? Place them in an airtight container along with the peppers and onions, and they’ll stay good in the fridge for up to 3-4 days. Keep the sauerkraut in a separate container to maintain the best texture and flavor of both components.

Prep Ahead: You can prep the peppers and onions a day ahead – just slice them up, store in an airtight container in the fridge, and they’ll be ready to go when you’re ready to grill. The sauerkraut can also be prepared in advance and kept chilled until serving time.

Warm Up: To enjoy leftover brats, gently warm them on the grill for 2-3 minutes, or pop them in a skillet over medium heat until heated through. You can warm the peppers and onions in the same pan. Avoid microwaving if possible, as it can make the bratwurst texture a bit rubbery.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 150-170 g
• Fat: 190-210 g
• Carbohydrates: 250-300 g

Ingredients

• 2 large onions, peeled
• 2 red bell peppers, deseeded and destemmed
• Extra virgin olive oil
• Salt and black pepper
• 16 bratwursts
• 2 to 3 bottles of beer
• 1 quart fresh sauerkraut
• 16 hot dog buns or potato rolls
• Grainy mustard

Step 1: Sauté the Onions and Peppers

Place a roasting pan over two burners set to medium-high heat.

Add enough olive oil to just coat the bottom of the pan.

Slice the onions and peppers thinly, then sauté them in the pan until they soften and develop a nice brown color.

Season with salt and pepper to taste.

Once cooked, transfer the onions and peppers to a heatproof bowl and cover with foil to keep warm.

Step 2: Simmer the Brats in Beer

Reduce the heat on the burners to maintain a gentle simmer.

Place the brats in a single layer in the warm roasting pan, then pour enough beer over them to submerge the brats.

As soon as the beer comes to a gentle boil, lower the heat to maintain a low simmer.

Cover the pan with aluminum foil and let the brats simmer for approximately 20 minutes until the juices bubble inside the casings.

Depending on the size of your roasting pan, you may need to add more beer to fully cover the brats.

Step 3: Prepare the Grill

While the brats are simmering, set up your grill by filling a charcoal chimney with briquettes.

Place a loose wad of newspaper in the bottom of the chimney, light the paper, and allow the briquettes to burn until they are white with a red hot interior.

Once the coals are ready, empty them into the grill base and spread them evenly.

Place the grill grate over the coals and use your tongs and a paper towel dipped in vegetable oil to wipe down the grate.

Step 4: Grill the Brats

Using tongs, carefully remove the brats from the beer bath and place them on a large platter or baking dish, leaving the beer to simmer.

Transfer the brats to the grill over the hot coals.

Grill for approximately 5 minutes, turning them a couple of times to char all sides evenly.

While the brats are grilling, place the sauerkraut in the simmering beer to warm it up.

Once warm, remove the sauerkraut to a heatproof serving bowl and cover with foil.

Step 5: Serve

When the brats are thoroughly cooked and browned to your liking, remove them from the grill and return them to the beer bath to keep warm until serving.

Serve the brats directly from the pan if you prefer.

Pair them with rolls, the sautéed onions and peppers, mustard, and the warm sauerkraut.

A nice German-style potato salad with a bacon vinaigrette can also make a delicious side.