Learn how to perfectly grill brats two different ways. This guide covers everything you need for juicy, flavorful bratwurst every time — from backyard barbecues and tailgates to Oktoberfest celebrations. Both methods are quick, simple, and deliver excellent results, making them ideal for weeknight dinners or feeding a crowd.
What Is Bratwurst
Bratwurst is a fresh German sausage, most commonly made from pork and seasoned mildly with regional variations. Often shortened to “brat” or “brats,” these sausages grill exceptionally well. Below are two reliable grilling techniques so you can choose the method that fits your preference.
Why You’ll Love This Recipe
- Quick and easy: Both methods take about 20 minutes, making them perfect for weeknights or quick gatherings.
- Juicy and flavorful: The grill adds caramelization and smoky notes. Choose between two techniques to control texture and flavor.
- Great for crowds: Grilled brats are a classic hit at summer cookouts, tailgates, and celebrations like Oktoberfest.
Ingredient Notes
All you need for this recipe is fresh, uncooked brats. For the best flavor and texture, buy quality sausages—ideally from a trusted butcher.
Serve on crusty buns (German brötchen or a baguette cut to size) with classic toppings such as German mustard, grainy mustard, ketchup, caramelized onions, and sauerkraut. Adjust toppings to taste for a simple or elevated presentation.
See the recipe card below for ingredient amounts and step-by-step directions.
How To Cook Brats On The Grill
Grilling brats is straightforward. Below are two dependable methods — try both and pick the one you prefer.
Two-Zone Grill Method (Reverse Sear)
The reverse sear is simple and reduces the risk of the casings splitting. Start the brats over indirect heat so they cook gently through, then finish them over direct heat to brown and crisp the exterior. The result is juicy brats with a nicely caramelized skin.
Set up your grill for two-zone cooking and oil the grates. For gas grills, light burners on one side to medium and leave the other side off. For charcoal, pile coals to one side.
- Cook over indirect heat: Place brats on the cooler side and cook until the internal temperature reaches 145–150°F (about 15 minutes), turning occasionally for even cooking.
- Finish over direct heat: Move brats to the hot side and grill about 5 minutes, turning frequently, until browned and the internal temperature reaches at least 160°F.
Simmer (Poach) and Grill Method
In this approach, brats are gently simmered in a flavorful liquid until nearly cooked, then finished on the grill for a browned exterior. This technique yields even cooking and a tender interior.
Preheat one side of the grill to medium and the other to low, and oil the grates.
- Poach the brats: Place sausages in a pan with enough flavorful liquid to partially cover them — beer, broth, sliced onions, sauerkraut, or herbs work well. Set the pan on the low side of the grill, close the lid, and simmer until the internal temperature reaches about 150°F (10–15 minutes).
- Grill: Transfer the brats to the medium-heat side and grill for about 5 minutes, turning often, until browned and the internal temperature reaches at least 160°F.
How Long Does It Take To Grill Brats
Both methods take roughly 20 minutes total, though thicker sausages will need more time. Always rely on internal temperature rather than time alone.
Bratwurst Internal Temperature
The safest way to confirm doneness is an instant-read thermometer. Cook until the internal temperature reaches at least 160°F and the brat feels firm.
Which Method Is Better?
Both techniques produce excellent results. The two-zone method is straightforward and gives a classic grilled flavor and texture. The poach-then-grill approach yields consistently even cooking and a tender interior. Try each once and decide which you prefer — either way you’ll end up with delicious brats.
Helpful Tips For Grilling Brats
Use these tips to ensure perfectly grilled bratwurst every time.
Bring to room temperature
Let brats sit at room temperature for about an hour before grilling so they cook evenly.
Use a meat thermometer
An instant-read thermometer is the best way to check doneness. Aim for 160°F. When probing, insert the thermometer through the end of the sausage where the casing may be slightly open to avoid losing juices.
Use medium heat
Finish brats over medium heat (about 350–375°F). High heat can char the outside and split casings, letting juices escape. Moderate heat gives a crisp exterior and juicy interior.
Don’t poke holes
Avoid puncturing the casing; poking holes lets flavorful juices leak out and dries the sausage.
Never boil brats
If you poach, keep the liquid at a simmer. Boiling can wash away flavor.
Use a brat bath for parties
For serving a crowd, keep grilled brats warm in a shallow pan with hot beer and onions or sauerkraut on very low heat so guests can help themselves without losing texture.
Bratwurst Toppings
Classic and creative toppings take grilled brats to the next level. Traditional German mustard is an excellent choice, but you can also try any of the options below:
- Mustards: German mustard, whole grain, Dijon, yellow
- Sauerkraut
- Onions: Beer-braised, caramelized, or pickled
- Ketchup
- Peppers: Grilled or pickled spicy peppers
- Coleslaw
- Relish or BBQ sauce
Ways To Serve Bratwurst
Serve brats simply on crusty buns with your favorite toppings, or plate them with sides and a dollop of mustard. Great side dishes include potato salad, German cucumber salad, coleslaw, sauerkraut, roasted vegetables, pretzels, and various potato preparations like boiled new potatoes, mashed potatoes, or fries.
- Salads: Potato salad, cucumber salad, pasta salad, or a fresh green salad
- Vegetables: Sauerkraut, red cabbage, grilled vegetables, green beans
- Breads: German pretzels or crusty rolls
- Potatoes: Boiled, mashed, roasted, or fried
For gatherings, set up a build-your-own brat bar with buns and a variety of toppings so guests can customize their sausages.
FAQ: Grilled Bratwurst
No. The two-zone method cooks brats entirely on the grill starting over indirect heat to avoid bursting casings. If you use the simmer-and-grill method, keep the liquid at a simmer rather than a boil to preserve flavor.
About 20 minutes on average, but cooking time varies with thickness. Use internal temperature for accuracy.
Use an instant-read thermometer and cook to an internal temperature of at least 160°F. The sausage will also feel firmer when fully cooked.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
More Grilled Foods To Enjoy
- The Best Marinated Grilled Steaks
- Grilled Tandoori Chicken Kebabs
Use these tips and techniques to build confidence at the grill and make fantastic bratwurst. Try both methods and see which you like best — then share the results with friends and family. Enjoy!
⬇ PIN it for later! ⬇
