How Long To Cook Brats On A Grill

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

April Preisler for Taste of Home

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

April Preisler for Taste of Home

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.

April Preisler for Taste of Home

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 Salad

This 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 Salad

Even if you dislike Brussels sprouts salad, you will love this dish. The dressing is truly tasty, and it pairs so nicely with the apples, grapes and walnuts. You can also add whatever cheese, nuts or fruit you prefer. —Sheila Sturrock, Coldwater, Ontario

Grilled Mushroom Kabobs

Earthy grilled mushrooms taste like flame-kissed goodness. The balsamic vinegar adds just enough tanginess to the savory side. —Melissa Hoddinott, Sherwood Park, Alberta

Roasted Artichokes with Lemon Aioli

Petals of savory artichoke leaves are so delicious dipped into a creamy lemon aioli. It may seem intimidating to roast whole artichokes, but the steps couldn't be simpler—and the earthy, comforting flavor is a definite payoff. —Taste of Home Test Kitchen

Chipotle Sweet Potato Salad

I love the velvety taste and texture of sweet potatoes. A friend served sweet potatoes cooked with peppers and they tasted delicious together. I took those flavors and developed them into this creamy, smoky potato salad. —Carolyn Eskew, Dayton, Ohio

Pressure-Cooker BBQ Baked Beans

I was under doctor's orders to reduce the amount of sodium I was eating, but I just couldn't part with some of my favorite foods. After many experiments I came up with this potluck favorite—now everyone's happy! —Sherrel Hendrix, Arkadelphia, Arkansas

Easy Grilled Corn with Chipotle-Lime Butter

Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Green Bean-Cherry Tomato Salad

My grandmother made a cold green bean salad with potatoes for every family barbecue. Now I bring my own version of the recipe to parties. With added color and taste from the cherry tomatoes, this classic favorite is even better. —Angela Lemoine, Howell, New Jersey

Fried Cabbage

When I was young, my family grew our own cabbages. It was fun to put them 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 Salad

I 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

Breaded Air-Fryer Summer Squash

Air-fryer summer squash is beautifully crisp. You don't have to turn the fried pieces, but do keep an eye on them. —Debi Mitchell, Flower Mound, Texas

Refrigerator Garden Pickles

Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa

Spiced Sweet Potato Fries

A spicy homemade seasoning blend shakes up everyone's favorite finger food in this rendition of sweet potato fries. —Taste of Home Test Kitchen

Veggie Macaroni & Cheese

This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" —Marsha Morril, Harrisburg, Oregon

Juicy Watermelon Salad

This fruit salad has such a surprising yet fabulous mix of flavors that friends often ask for the recipe. Combine seedless watermelon varieties in yellow, red and pink for a colorful twist. —Heidi Haight, Macomb, Michigan

Sunflower Broccoli Salad

This crisp salad is so refreshing that we always eat every bit. —Marilyn Newcomer, Sun City, California

Slow-Cooker Sriracha Corn

A 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 Peppers

Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! —Taste of Home Test Kitchen

Potato-Bean Salad with Herb Dressing

My 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, Bayonne, New Jersey

Harissa Sweet Potato Fritters

I 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 Skillet

My cast-iron skillet is a workhorse in my kitchen. I just love it for cooking and baking. And this cast-iron mac and cheese recipe can be served as a main dish or as a smaller-portion side. —Lisa Keys, Kennett Square, Pennsylvania

Jen's Baked Beans

My daughters wanted baked beans, so I gave homemade ones a shot. With mustard, molasses and a dash of heat, I made these beans absolutely delicious. —Jennifer Heasley, York, Pennsylvania

Grilled Brussels Sprouts

During 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 Casserole

Mild-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 Cucumbers

These cucumber slices 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 Bake

When 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 Salad

Corn 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 Chips

Forget 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

Sliced Tomato Salad

I got this recipe from my grandmother. It's a perfect platter to serve with burgers or hot sandwiches. —Kendal Tangedal, Plentywood, Montana

Marinated Three Bean Salad

Fresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. —Carol Tucker, Wooster, Ohio

Special Fruit Salad

Dress up a sweet fruit salad with this drizzle of citrusy flavor. —Alice Orton in Big Bear Lake, California.

Broccoli Salad Supreme

People can't get enough of the sweet grapes and crunchy broccoli in this colorful salad. I appreciate its make-ahead convenience. —Terri Twyman, Bonanza, Oregon

Slow-Cooked Corn on the Cob

I 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 Bites

Put those leftovers to good use! Turn them into mashed potato bites loaded with bacon, cheese and onions. —Becky Hardin, St. Peters, Missouri

Grilled Vegetable Platter

The best of summer in one dish! This pretty grilled vegetable recipe is meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the grilled vegetables' flavor. —Heidi Hall, North St. Paul, Minnesota

Southern Fried Okra

Golden brown with a little fresh green showing through, this fried okra recipe is crunchy and addicting! My sons like to dip them in ketchup. —Pam Duncan, Summers, Arkansas

Hearty Maple Beans

I 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

Cheese Fries

I came up with this recipe after my daughter had cheese fries at a restaurant and couldn't stop talking about them. She loves that I can fix them so quickly at home. Plus, the frozen fry packets can be refrigerated and reheated. —Melissa Tatum, Greensboro, North Carolina

Leeks in Mustard Sauce

Leeks have a delicious oniony flavor and they are so 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 Cheese

You'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 Coleslaw

I 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 Corn

I'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

Summer Macaroni Salad

When we grill, my mother asks me to make this summer pasta salad. To make it extra creamy, I like to keep a small amount of dressing separate and stir it in just before serving. —Carly Curtin, Ellicott City, Maryland

Bacon Pea Salad

My husband absolutely loves peas. My middle son isn't the biggest fan, but he loves bacon. So, I combined the two, and it was perfect! This pea salad is an awesome side dish, especially for barbecue. —Angela Lively, Conroe, Texas

Heirloom Tomato Salad

This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. —Jess Apfe, Berkeley, California

Slow-Cooker German Potato Salad

Here's the dish everyone looks for at our parties, so we always double the recipe. It was handed down from my mother-in-law and has been a family favorite for years. —Stacy Novak, Stafford, Virginia

Baked Chili-Lime Corn

Tart 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 Dip

This 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 Ribbons

Steamed 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 Garlic Mushrooms

These tasty garlic butter mushrooms are so delicious served with steak, chicken or pork. The sauteed garlic is the secret! —Joan Schroeder, Mesquite, Nevada

Cilantro Potatoes

Fresh cilantro gives exotic Syrian-style flavor to these easy skillet potatoes. They're a great complement to Mom's tangy kabobs. —Weda Mosellie, Phillipsburg, New Jersey

Campers' Coleslaw

Crispy and crunchy, this old family slaw recipe makes a refreshing side dish for picnics and parties. —Kimberly Wallace, Dennison, Ohio

Candy Bar Apple Salad

This creamy, sweet salad with crisp apple crunch is a real people-pleaser. It makes a lot, which is good, because it will go fast! —Cyndi Fynaardt, Oskaloosa, Iowa

Grilled Potato Fans with Onions

Looking 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

White Balsamic Blueberry, Corn and Feta Salad

I'm not typically a huge fan of summer corn, but when it comes to this sweet, salty, refreshing salad, I can't put my fork down. —Colleen Delawder, Herndon, Virginia

Grilled Veggies with Caper Butter

We 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 Cauliflower

The 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 Sauce

I like to take this side dish to potlucks because it is easy to make and is always popular. —Karen Lewis, Pleasant Grove, Alabama

Slow-Cooked Baked Beans

My friend suggested this recipe when I needed a new dish to bring to a barbecue. It was an incredible success, and I've been making it ever since. —Jodi Caple, Cortez, Colorado

Sweet-Sour Red Cabbage

The 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 a pork roast or chops.—Karen Gorman, Gunnison, Colorado

Broccoli and Apple Salad

Even my picky daughter loves this one! My yogurt dressing on crunchy veggie salad makes a cool and creamy side dish. —Lynn Cluff, Littlefield, Arizona

Potato Wedges with Sweet & Spicy Sauce

I'm a small-business owner, so most of my recipes are a result of not having time to run to the store, and doing with what's on hand. Here's a perfect example. Dip these wedges in anything. —Dana Alexander, Lebanon, Missouri

Italian Mushrooms

Only four ingredients create a rich and flavorful side dish that we love to eat with beef and mashed potatoes. —Kim Reichert, St. Paul, Minnesota

Quick Barbecued Beans

Baked beans are a simple, classic recipe, and cooking them on the grill adds great smoky flavor. —Millie Vickery, Lena, Illinois

Green Bean Pasta Salad

I 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

Delicious Apple Salad

This yummy fruit salad was a favorite of my great-grandmother's. My family always enjoys it, and I'm happy knowing it's good for them, too. —Sue Gronholz, Beaver Dam, Wisconsin

Fried Asparagus

This 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 Salad

Watermelon 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

Pesto Pasta & Potatoes

Although this healthy pasta dish is pretty simple to begin with, it's made even easier because you can throw the green beans and pasta into one big pot to cook. —Laura Flowers, Moscow, Idaho

Hearty Spinach Salad with Hot Bacon Dressing

This 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

How Long To Cook Brats On A Grill

Source: https://www.tasteofhome.com/article/how-to-cook-bratwurst/

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