I don't know about you, but I'll take bratwurst over a hot dog any day. There's just something about a bunch of beer brats during a weekend cookout that just tastes delicious. With this guide, I will show you everything you need to know about grilling bratwurst, and how to cook them up the best.
Buying the Best Brats
In most grocery stores, you have two options when it comes to buying brats.
Pre-cooked, in man-made casing.
Raw, in natural casing.
The first type is the most common and the cheapest, however it is also the least tasty of the two. For truly legendary brats, make sure to buy them raw with natural casing.
Getting the Right Heat
The first thing you want to do when grilling bratwurst is get the grill to the right temperature. You will want a medium temp for brats. So if you are cooking steaks or something else that require high heat, it's best to do them first. Or, you can cook the brats on a part of the grate that isn't as hot as the part you are grilling steak on.
Beer Brats - Your Secret Weapon!
Forget about buying beer brats from the grocery store. They are very easy to make yourself and taste much better that way. Pour a couple of beers into a saucepan or deep frying pan and heat it up to boiling. In the meantime, chop up an onion to toss in there.
If you are using bratwurst with natural casing, you can throw them in the pan as is, otherwise, you'll need to pierce the skins to let the beer seep in. Simmer the meat for 20 minutes or so while you let the grill heat up.
Grill It Up!
Now you're ready to hit the grill. Unlike steak, bratwurst needs to be cooked all the way through, so they will take a bit longer to cook and you may need to flip them a few times before they burn. You want to have a nice char on the outside without burning them.
What to Serve Them With
After the meat is ready, you'll take them off the grill. But what should you serve them with? Here's a few ideas to pick up at the store:
Buns - Forget them if you are eating low-carb, but most people want buns. See if you can find bigger "brat buns," but regular buns will also do.
Mustard - The traditional topping. Dijon and other deli-type mustards are best.
Sauerkraut - A lot of people find this gross. They obviously haven't tasted it. For me, a brat isn't a brat without a heaping pile of sauerkraut on top.
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