It’s a familiar backyard moment: the brats go onto a hot grill, and five minutes later the casings have split or charred too fast while the centers are still pink. Grilling brats well is easier once you understand the trick—treat the grill as the finisher, not the cooker. A quick simmer beforehand keeps the inside juicy and evenly cooked. Here’s how to grill brats that come out plump, snappy, and ready for a bun.
What You’ll Need
- 1 package (about 5 links) fresh bratwurst
- One 12-ounce lager or ale, or 1½ cups chicken broth
- 1 large yellow onion, thinly sliced
- 2 tablespoons butter (optional)
- A wide skillet or shallow pan
- Tongs, an instant-read thermometer, and a grill
The Method
- Simmer gently, don’t boil. Put the bratwurst, beer or broth, onion, and butter in the skillet. Set it over medium heat until you see small, slow bubbles, then lower the heat to maintain that gentle state for 10 to 12 minutes, turning the links once. This par-cooks the sausages, meaning it brings them most of the way to done without squeezing out their juices.
- Get the grill ready. While the brats simmer, heat a gas grill to medium, about 350°F–400°F. If you’re using charcoal, spread the lit coals to one side so you have a cool zone for flare-ups. Oil the grates, then lift the sausages out with tongs and let the extra liquid drip off.
- Char the outside. Set the brats over the direct-heat side of the grill, turning every 2 to 3 minutes with tongs. You want even browning and a lightly blistered surface—usually about 5 to 7 minutes total. If flames shoot up, move the links to the cooler side until the fire settles.
- Check the temperature. Insert the thermometer into the center of a brat from the short end. Fresh pork brats are safe to eat at 160°F. If they’re not there yet, give them a few more minutes and check again. Rest them on a clean plate for 3 minutes before serving.
🥨 Note: Use tongs, never a fork, to turn the brats. Poking the casing pokes holes, and those little holes let delicious juices run straight out while you grill.
That brief beer-and-onion bath does most of the work, so the grill only has to add color and flavor. Once you pull the brats at 160°F, pile on the onions and mustard, tuck them into buns, and enjoy the kind of cookout meal that feels effortless—because it now is.
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