How to Grill Brats Like a Pro from Wisconsin
Updated: Jul. 30, 2021
Let us show you how to grill brats the right way so they're juicy on the inside and snappy on the outside.
If you’re tossing your brats straight on the grill, you’re probably cooking them wrong.
You’re not alone—many people don’t know how to cook brats and end up with a charred exterior and undercooked interior. Learning how to grill brats properly will help you serve up brats that are full of flavor, crisp on the outside and perfectly cooked on the inside. Plus, you can use your brats to create an endless amount of bratwurst recipes.
How to Grill Brats the Right Way
Step 1: Parboil the Brats
Before grilling the brats, parboil them on the stove or in a cast-iron skillet on the grill. This will help to precook the inside of the brats and make sure that they don’t burst open on the grill, releasing all of the flavorful juices. Place the brats in a skillet and add a cold liquid 3/4 of the way up the brats. You can use water, broth or for extra flavor, beer. Slowly simmer the brats until they reach an internal temp of 150°F on an instant-read thermometer.
“You see, sausage is basically a pressure-stuffed casing filled with a high-fat-content mixture of ground meat and seasonings,” says Lindsay Mattison, a former farm-to-table chef. “When the mixture heats, all that fat renders and releases its juices inside the casing. If the juices expand too quickly, that pressurized container will likely pop! The solution is to cook your sausages low and slow first.”
If you want to keep all of the mess outside, use a cast-iron skillet or aluminum pan on your grill. Place your pan on the indirect heat side of the grill to keep the liquid from boiling and cover the grill to lock in the heat.
Step 2: Sear the Brats to Finish Them
While the brats are parboiling, prepare your gas or charcoal grill for finishing. Using an instant-read meat thermometer, check that the brats have reached an internal temperature of 150°. Then, remove them from the cooking liquid and place on the direct heat side of the grill. Give the brats a light sear on all sides, which should take around 5 minutes.
“You don’t want to fully char the casing,” Lindsay says, “but you do want to give them a golden appearance and a nice, snappy finish.”
How can you tell if brats are done? The sausages are fully cooked once they reach an internal temp of 150°. The grill step is only to add some color.
Tips for Grilling Brats
Don’t Buy Precooked Brats
Buying precooked brats will likely mean you’ll end up with less flavor. Many precooked brats feature added flavorings such as smoke to create the effect of coming right off the grill. You’ll achieve a much better flavor by parboiling and grilling them at home.
Avoid Poking Holes in the Casing
Poking holes in the casing of the brat will result in a release of all of the juices and flavors. You’ll also end up with overcooked meat because all of the juices have been released.
Cook the Brats Over Medium Heat
Cooking your brats over too high of heat means that the outsides will cook much faster than the insides. If you boil them in too high of heat, the casing will burst and release all of the juices. Grilling over too high of heat will result in a casing that is burnt to a char. So stick with medium heat.
Prep Brats Ahead of Time
You can simmer your sausages ahead of time and hold them warm until guests are ready to eat. Then, pop ’em on the grill and they’ll make perfect made-to-order sandwiches. It doesn’t get any better than that!
Sides to Serve with Brats
Potluck German Potato SaladThis is a big hit at church potlucks. One man says he comes only so that he can eat my potato salad! —Kathleen Rabe, Kiel, Wisconsin
Honey-Mustard Brussels Sprouts SaladEven if you dislike Brussels sprouts, you will love this dish. The dressing is so tasty, and it pairs amazingly with the apples, grapes and walnuts. You can also add whatever cheese, nuts or fruit you prefer. —Sheila Sturrock, Coldwater, Ontario
Grilled Mushroom KabobsEarthy grilled mushrooms taste like flame-kissed goodness. The balsamic vinegar adds just enough tanginess to the savory side. —Melissa Hoddinott, Sherwood Park, Alberta
Chipotle Sweet Potato SaladI love the velvety taste and texture of sweet potatoes. A friend served sweet potatoes cooked with peppers, and they tasted so delicious together. I took those flavors and developed them into this creamy, smoky potato salad. —Carolyn Eskew, Dayton, Ohio
Instant Pot Baked BeansForget baked beans in a can! This Instant Pot baked beans recipe is simple, satisfying and supremely delicious—it just might be the star attraction at your next picnic or potluck.
Fried CabbageWhen I was young, my family grew our own cabbages. It was fun to put the cabbage to use in the kitchen, just as I did with this comforting side. With potatoes, deviled eggs and cornbread, fried cabbage tastes like home. —Bernice Morris, Marshfield, Missouri
Jalapeno Popper Corn SaladI created this recipe for a wedding I was catering, and it's a good thing I made buckets of it, because I couldn't stop eating it! This chilled creamy salad combines all the best flavors of jalapeno poppers with the delicate sweetness of fresh corn. —Amanda Miller, Hutchinson, Kansas
Spiced Sweet Potato FriesA spicy homemade seasoning blend shakes up everyone’s favorite finger food in this rendition of sweet potato fries. —Taste of Home Test Kitchen
Veggie Mac and CheeseTake a decadent family fave, add in a variety of vegetables, and you've got a dinner worth being excited about: veggie mac and cheese.
Sunflower Broccoli SaladThis crisp salad is so refreshing that we always eat every bit. —Marilyn Newcomer, Sun City, California
Slow-Cooker Sriracha CornA restaurant here advertised Sriracha corn on the cob, but I knew I could make my own. The golden ears cooked up a little sweet, a little smoky and a little hot—perfect if you ask my three teenage boys! —Julie Peterson, Crofton, Maryland
Roasted Fennel and PeppersFennel makes for a tasty change of pace in this versatile side that goes nicely with grilled meats. Best of all, it's full of flavor and easy to do—and it doesn't seem light at all! —Taste of Home Test Kitchen
Potato-Bean Salad with Herb DressingMy veggie garden inspired this creamy combo of beans, potatoes and fresh herbs. I toss them with a ranch-style dressing sparked up with Creole mustard. —Chris Cummer, Rincon, Georgia
Harissa Sweet Potato FrittersI had leftover sweet potatoes and had to think up a new way to use them. We love spice, so I flavored these fun fritters with harissa, just enough for flavor but not too spicy. If you want more heat, you can always adjust the spice to please your taste buds. —Teri Rasey, Cadillac, Michigan
Bacon Mac ‘N Cheese Cornbread SkilletMy cast-iron skillet is a workhorse in my kitchen. I just love it for cooking and baking. This mac and cheese recipe makes for a perfect smaller-portion side. —Lisa Keys, Kennett Square, Pennsylvania
Grilled Brussels SproutsDuring a beach vacation, in an effort to cook our entire meal outside on the grill, I made our not-so-simple veggie choice into a simple grilled side dish. For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, New York
Tex-Mex Summer Squash CasseroleMild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. —Tommy Lombardo, Euclid, Ohio
Marinated CucumbersThese marinated cucumbers make a cool summer side dish dressed in a light, tangy vinegar and oil mixture seasoned with herbs. The refreshing salad is always a hit when served with cold sandwiches or grilled meat. -Mary Helen Hinson, Lamberton, North Carolina
French-Fry BakeWhen a friend brought this to a gathering at church, I simply had to ask for the recipe—what a fast and fun way to serve potatoes! It's always good to find a recipe that can sneak in a few extra veggies; the kids never find the carrots hidden inside this one. —Cheryl Newendorp, Pella, Iowa
Yummy Corn Chip SaladCorn chips give a special crunch and an unexpected flavor to this potluck favorite. Bacon adds a hint of smokiness, while the cranberries bring a touch of sweetness. It's the perfect picnic companion! —Nora Friesen, Aberdeen, Mississippi
Homemade Potato ChipsForget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. —Taste of Home Test Kitchen
Marinated Three Bean SaladFresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. —Carol Tucker, Wooster, Ohio
Slow-Cooked Corn on the CobI like to eat corn all year long, so I came up with this recipe. It's my favorite side to serve when I make sloppy joes. You can use a butter substitute for a skinny version of this corn. —Teresa Flowers, Sacramento, California
Loaded Mashed Potato BitesPut those leftovers to good use! Turn them into mashed potato bites loaded with bacon, cheese and onions. —Becky Hardin, St. Peters, Missouri
Grilled Vegetable PlatterThis recipe is the best of summer in one dish! These pretty veggies are perfect for entertaining. Grilling brings out their natural sweetness, and the easy marinade really perks up the flavor. —Heidi Hall, North St. Paul, Minnesota
Fried OkraCrispy, crunchy and absolutely delightful. It’s hard to stop eating fried okra once you pop a few of these tasty bites!
Hearty Maple BeansI modified this recipe to suit my family's taste. It's a great side dish for a backyard barbecue with hamburgers and hot dogs. It can be made in advance and kept warm in a slow cooked for hours without losing any flavor. —Margaret Glassic, Easton, Pennsylvania
Leeks in Mustard SauceLeeks have a delicious oniony flavor and they are wonderful in this side dish. The mustard sauce compliments the leeks flavor well and it goes well with many main dishes.—Taste of Home Test Kitchen, Greendale, Wisconsin
Potluck Macaroni and CheeseYou'll always have a winner at the potluck when you bring macaroni and cheese. Here's an extra-rich, creamy version for the slow cooker. —Jennifer Blondek, Chicopee, Massachusetts
Cucumber ColeslawI created this cucumber coleslaw recipe so I could use a julienne peeler I received as a gift. I had leftover sparkling wine, so I thought I'd try to use it over julienned cucumbers to make this refreshing slaw. It's a nice way to round out a brunch or picnic. —Merry Graham, Newhall, California
Garlic Pepper CornI've loved corn served with this simple seasoning since I was a child. It makes corn on the cob extra special. —Anna Minegar, Zolfo Springs, Florida
Creamy Macaroni SaladThis creamy macaroni salad recipe is a classic cold noodle dish with oodles of crowd appeal. It features tender macaroni and crisp, colorful veggies tossed with an ultra-creamy, sweet-and-tangy dressing.
Pea Salad with BaconThis creamy pea salad with bacon combines crisp green peas, crunchy bacon, cheese and tangy ranch dressing for a flavorful side dish that's ready in just 30 minutes.
Baked Chili-Lime CornTart lime and spicy chili powder offer vibrant flavor contrasts in this easy baked corn dish. —Lawrence Davis, Saint Louis, Missouri
Spicy Sweet Potato Chips & Cilantro DipThis irresistible combo could become your new signature snack food. Park the spicy baked chips next to a bowl of the cool, creamy dip and let the gang have at it. What a fantastic twist on traditional chips and dip! —Elizabeth Godecke, Chicago, Illinois
Squash RibbonsSteamed and well seasoned, these pretty vegetable ribbons will dress up your dinner plate. The strips of yellow summer squash and zucchini are easy to cut using a vegetable peeler or cheese slicer.
Sauteed MushroomsHold on to your caps! We'll teach you how to saute mushrooms in three simple steps.
Snickers SaladSnickers salad may not be a traditional green salad, but it is a midwestern specialty. Bring this easy one-bowl dessert to your next potluck and watch it disappear!
Grilled Potato Fans with OnionsLooking for the ultimate grilled potato? These seasoned potato “fans” are filled with tender onions, roasted garlic cloves and savory Parmesan cheese. —Sharon Crabtree, Graham, Washington
Grilled Veggies with Caper ButterWe enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. —Danyelle Crum, Indian Trail, North Carolina
Smoky CauliflowerThe smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon
Green Beans in Bacon Cheese SauceI like to take this side dish to potlucks, because it is easy to make and always popular. —Karen Lewis, Pleasant Grove, Alabama
Sweet-Sour Red CabbageThe first time I bought a red cabbage, I didn’t quite know what to do with it. After some experimenting, I came up with this recipe that’s now my fall comfort food. As a side, it’s compatible with a variety of meat entrees, but I especially like it with pork roast or chops.—Karen Gorman, Gunnison, Colorado
Broccoli and Apple SaladEven my picky daughter loves this one! My yogurt dressing on crunchy veggie salad makes a cool and creamy side dish. —Lynn Cluff, Littlefield, Arizona
Quick Barbecued BeansBarbecued beans are a simple, classic recipe and cooking them on the grill adds great smoky flavor. —Millie Vickery, Lena, Illinois
Green Bean Pasta SaladI like to prepare this special green bean pasta salad with fresh green beans and homegrown dill. Serve chilled or at room temperature. —Chris Snyder, Boulder, Colorado
Fried AsparagusThis battered asparagus is a favorite at events. It's fun to eat with a side of ranch dressing for dipping. —Lori Kimble, Montgomery, Alabama
Watermelon Tomato SaladWatermelon and tomatoes may seem an unlikely pair, but they team up to make a winning combination in this eye-catching salad. —Matthew Denton, Seattle, Washington
Hearty Spinach Salad with Hot Bacon DressingThis warm, hearty spinach and bacon salad offers comfort at any meal. The glossy dressing features a hint of celery seed for a special touch. —Taste of Home Test Kitchen
Originally Published: July 30, 2021
