Grilling Brats

Grilling brats is a fast way to make juicy bratwurst that everyone loves. Bratwurst is a simple, yet flavor-packed German sausage. It’s the perfect choice for lunch, dinner, or anytime you’re in the mood for a good, savory brat. Before we start on the recipe, here are a few tips on grilling brats for the best outcomes.

 

Tips for making grilled brats

  • Start them low then go high. The best way to grill bratwursts is to start the temp nice and low at first, then crank up the heat to sear and crisp the outsides. This gets you a perfectly cooked interior with a nice bite on the exterior.
  • Use a thermometer in the right place. Make sure to use a meat thermometer to read the internal temperature of your brats. Instead of sticking it through the middle and piercing the casing (this lets all those delicious juices escape!), slide the probe into the center of the brat through the end where the casing is already open.
  • Throwing a party? Simmer in beer! If you are cooking brats for a crowd, grill them and then transfer them to a pan with hot beer and onions. Keep the pan on super low heat until you’re ready to serve.

Ingridients

  • 6 bratwursts
  • 6 bratwurst buns
  • Your Desired toppings ( Mustard, Grilled Onions, Sauerkraut, Ketchup, Relish, Chilli, Coleslaw,  Pinaple Salsa, Cheese , Wasbi, Jalapenos, Beer and Onions e.t.c)

Preparation

  • Preheat your grill for Medium heat (325-350 degrees F) for two-zone cooking.
  • Place the bratwursts on the indirect side of the grill and cook for 18-20 minutes or until the internal temperature of the bratwurst reaches 150-155 degrees F. Turn occasionally to evenly cook the bratwurst. (make sure to use a reliable meat thermometer!) 
  • Transfer the brats to the direct heat side of the heat and grill for 1-2 minutes to cook the exterior casing.
  • Place the buns slit side down on the grill and grill for a few seconds until they are crisp.
  • Remove the buns and the bratwursts from the grill. Place a brat in a bun, and top with your preferred toppings.

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