Make authentic German-style grilled bratwurst at home for a quick weeknight meal, a backyard barbecue, or an Oktoberfest gathering. Simmer the brats in beer and sauerkraut to infuse flavor and finish them on the grill for juicy, tender beer brats with a nicely seared exterior.
Table of contents
- Ingredients
- Instructions
- Ways to serve it
- More recipes on the grill
Grilling bratwurst is a favorite at our house year-round. In summer they’re a backyard barbecue staple, and in the cooler months they’re perfect beside a bowl of mashed potatoes while watching football. This grilled bratwurst recipe is simple, flexible, and relies on just a few ingredients to deliver great flavor every time.
Start by gently simmering uncooked bratwurst in beer, water, and sauerkraut. That stage cooks the sausages through while infusing them with savory, tangy flavors. Finish the brats on a hot grill for 2–3 minutes per side to crisp the casing and add smoky char. The result is a bratwurst that’s seared and flavorful on the outside and tender and juicy inside.
You can serve these brats in pretzel buns or classic hot dog rolls, or plate them alongside hearty sides like mashed potatoes, potato salad, or buttered noodles. The sauerkraut that the brats cook in also makes a bright, traditional topping.
Ingredients
- Uncooked bratwurst – Use fresh, uncooked brats (not pre-cooked). Find them at the meat counter or in the sausage section. For best results choose high-quality pork bratwurst or a traditional German-style brat.
- Beer – About 12 ounces. A lager, pale ale, or wheat beer works well, but use your preference. If you prefer not to use beer, substitute low-sodium chicken broth for a milder flavor.
- Water – 1 cup to help cover the brats while simmering.
- Sauerkraut – About 1 cup. Cook the brats with the sauerkraut so it picks up flavor, then serve the sauerkraut on top of the finished brats. If you don’t like sauerkraut, thinly sliced onions make a great alternative.
Instructions
Below are straightforward, step-by-step directions to prepare grilled bratwurst. Follow them for consistent results.
- Combine and simmer: Place the bratwurst, beer, water, and sauerkraut in a large pot or skillet. Bring to a gentle boil over medium-high heat. Once boiling, cover, reduce heat to medium, and simmer for 15 minutes, turning the brats once halfway through so they cook evenly.
- Preheat the grill: While the brats are simmering, heat your grill to high. If using a gas grill set burners to high; for charcoal, wait until the coals are white-hot.
- Grill to finish: Use tongs to remove the brats from the liquid, shaking off excess sauerkraut. Grill the sausages 2–3 minutes per side until they develop a golden-brown sear and light grill marks. Internal temperature should reach 160°F (71°C) for pork brats—use a thermometer if you prefer precise doneness.
- Serve the sauerkraut: Scoop the sauerkraut from the simmering liquid with a slotted spoon and serve it on top of the grilled brats or on the side.
- Alternative stovetop finish: If you don’t have a grill, sear the brats in a hot cast-iron skillet over high heat for 2–3 minutes per side to get a similar crust.
Tip: Toast buns briefly on the grill or in a skillet for extra texture. Spread mustard inside the bun before adding the brat and sauerkraut for the classic flavor pairing.
Ways to serve it
If serving bratwurst in pretzel buns, hot dog rolls, or hoagie rolls, toast the bread first. Slather the inside with your preferred mustard—sweet Bavarian mustard or a sharp brown mustard both work well. Place the grilled brat in the bun, then top with sauerkraut or sautéed onions.
For a plated meal, pair the brats with mashed potatoes, creamy macaroni and cheese, or a crisp potato salad. Add pickles, mustard varieties, and a green salad to balance the richness of the sausage.
For a party or Oktoberfest theme, offer an assortment of sausages, soft pretzels, pickled vegetables, and cheese—arrange them on a large serving board for a shareable spread.
More recipes on the grill
Looking for other easy grill ideas? Try these grilled favorites for a complete cookout menu:
Mushroom Swiss Burger
Cheesy Grilled Potatoes
Honey Mustard Chicken Marinade
Grilled Chicken Thigh Marinade
Thai Chicken Satay with Peanut Sauce
Grilled Bacon Wrapped Shrimp
Grilled Bratwurst Recipe
Ingredients
- 4 uncooked bratwurst sausages
- 12 ounces beer (or chicken broth)
- 1 cup water
- 1 cup sauerkraut
Instructions
- Add the bratwurst, beer, water, and sauerkraut to a pot and place over medium-high heat.
- Bring the liquid to a boil, then cover, reduce heat to medium, and simmer for 15 minutes, flipping once halfway through.
- Preheat a grill to high heat.
- Remove the bratwurst from the pot with tongs, shake off excess sauerkraut, and grill 2–3 minutes per side until browned.
- Use a slotted spoon to remove the sauerkraut from the pan and serve it with the brats.
- To serve in buns: toast the buns, spread mustard inside, then add the brat and sauerkraut.
Notes
- Beer choice: a lager, pale ale, or wheat beer enhances flavor, but use what you enjoy. Chicken broth is a non-alcohol alternative.
- If you don’t like sauerkraut, substitute thinly sliced onions or omit it entirely.
- No grill? Sear brats in a hot cast-iron skillet for 2–3 minutes per side to achieve a crisp exterior.
Nutrition Facts
Serving: 1 bratwurst — Calories: 263 kcal; Carbohydrates: 6 g; Protein: 10 g; Fat: 19 g; Sodium and other nutrients will vary by sausage brand and serving size.