Bratwurst or Brats are made using pork or veal and sometimes beef along with a variety of spices. The meat and spices are then stuffed into casings that are usually made of pork intestines. Besides keeping the meats together, the casings also lock in the fat juice from the meats. Extreme heat can cause the casing’s to split thus allowing the juices to escape, leaving a dry cooked brat that is less flavorful.
Bratwurst Selection
One of the secrets to cooking great brats is to select great brats. Many grocery stores have brand name bratwurst that is often precooked. To find great bratwurst look for a German butcher shop or a butcher shop that specializes in sausages. There are lots of different types of bratwurst to choice from but one of the most popular is Nuremberg Bratwurst.
Beer Boiled Brats
One method of cooking bratwurst is to parboil them in beer, and then put them on the grill for a short period of time. It’s important that the brats are parboiled and not cooked to a full boil because the extreme heat of the boil will break the casings.
- Pour 24 ounces of beer and 12 ounces of water into a pot. Just before the beer starts to boil, reduce the heat to a low simmer and insure the beer is not boiling. Add up to six normal sized brats and parboil for approximately 20 minutes.
- While the brats are parboiling start the grill. Set a gas grill to high. On a charcoal grill, lay the charcoal out in a single layer after they turn gray. Oil the grill grates so that the brats don’t stick.
- Remove the brats from the pot and place them on the hot grill. Use tongs to remove and turn the brats without squeezing them to tightly. Never puncture brats with a fork or other utensil. Cook brats for approximately 10 minutes or until browned with grill marks. Turn brats frequently to avoid split casings.
Direct Grill Method
This method of cooking bratwurst keeps the brats from getting to hot. The steam from the beer keeps to brats cool enough so they won’t split and infuses the beer flavor into the bratwurst.
- Set a gas grill to high. On a charcoal grill, lay the charcoal out in a single layer after they turn gray. Oil the grill grates so that the brats don’t stick.
- Pour 24 ounces of beer into a bowl and keep the bowl next to the grill.
- Place up to 6 uncooked bratwursts on the hot grill. More than 6 brats would require more beer. Grill brats for about 2 minutes on each side. Remove brats from grill and soak in beer until the brats are completely saturated.
- Place the brats back on the grill and repeat the previous step every 5 minutes. Use tongs with great care when handling the bratwurst. By continuously dipping the brats in the beer it will keep the brat casings from splitting and will lock in the juices. Cook for approximately 30 minutes total. If flare up occurs, remove brats from grill and place in beer until flare up subsides. Let brats sit for about five minutes before serving.
Brats are best served on bratwurst buns not hot dog buns. Serve with spicy brown mustard or German mustard. Sautéed onions go great with bratwurst as does some specialty spicy mustards. Serve brats with sauerkraut and German style potato salad. A good beer pairing would be a hoppy red pale ale.
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