7 Ways To Cook Bratwurst – Master Grilling, Smoking & More!

Get ready, because this yummy German sausage can land on your plate in ways you never imagined. Unless you’re a bratwurst genius! From classic grilling to surprising new methods, there’s a whole world of possibilities waiting to be discovered. Let’s discuss the best ways to cook bratwurst, explore some creative flavors, bratwurst dishes, and find those perfect sides to make your next brat feast unforgettable.

🌡️ Bratwurst Internal Temperature

Reaching the right internal temperature is crucial for delicious and safe-to-eat brats no regardless of the cooking method. Here’s what you need to know:

🔶Raw Bratwurst: Cook to an internal temperature of 160°F. This ensures the meat is thoroughly cooked and eliminates any potential food safety risks.

🔶Pre-cooked Bratwurst: These are already cooked, so you’re aiming to heat them through. An internal temperature of 145°F is sufficient.

Important Tip: Always use an instant-read meat thermometer to check the internal temperature of your brats. Don’t rely on guesswork!

👨‍🍳 Ways to Cook Bratwurst

Grilled and smoked brats are summertime classics, but sometimes you want that delicious flavor without the hassle of firing up the grill or smoker. Luckily, there are plenty of other ways to cook these tasty sausages and we will explore the best ones.

Grilled

Grilling is the quintessential way to enjoy brats. The char and smoky flavor will make the links incredibly satisfying. I suggest 2 ways to go about it:

♨️Classic Grilled Brats | Just throw the brats on the hot grill and cook to 160°F if they are raw, or 145°F if they are pre-cooked. Fast and easy!

♨️Grilled Beer Brats | Try the Wisconsin tradition of boiling brats in beer before grilling for a flavorful twist. Here’s how to do it:

• Caramelize a sliced onion on the stovetop, using a small amount of olive oil (I love the flavor of caramelized onions but you can skip this step and just place the onions in beer if you don’t like it).
• Pour in the beer (I use 2 bottles) and let it come to a boil.
• Add the brats and simmer for 15-20 minutes with the lid on.
• Remove the brats but keep the mixture simmering until it reduces by half.
• While it’s simmering, preheat the grill to 400°F.
• Sear the brats on both sides over direct heat. This will take about 3 minutes per side but always cook based on internal temperature, not time.
• Add the grilled brats to a cooking dish and pour the reduced beer and onion on top. The sausages are now ready to serve!

Follow my grilled beer brats recipe for more details and serving suggestions.

Smoked

What could possibly make bratwurst even more flavorful than grilling? Your trusty smoker, of course! Yet again, you have two options:

🔥Classic Smoked Brats | Smoke the plain links at 225°F until they reach their target internal temperature (160°F for raw, 145°F for pre-cooked).

🔥Beer-Infused Smoked Brats | Go for a reverse beer and onion infusion as I did in my Lager-infused smoked bratwurst recipe. It’s easy and totally worth the effort!

• Preheat the smoker to 225°F and add your smoking wood chips or chunks.
• Place the bratwurst and halved onions on the grill grates and smoke for about 1 hour with the lid closed.
• After one hour of smoking, mix the beer and brown sugar in a disposable aluminum pan, then add the brats and onions.
• Place the pan on the grill grates, close the lid, and smoke until the brats reach the target internal temperature (160°F for raw, 145°F for pre-cooked).

Slow Cooked

Slow cooker brats are a great way to cook in the winter months, for a party or a crowd, or if you’re looking for a hands-off cooking method. I prefer to brown the brats in a skillet before transferring them to the slow cooker to do most of the cooking. However, if you’re truly short on time, feel free to skip this part.

• (Optional) For extra richness, sear brats in a hot skillet with a bit of oil until browned on all sides.
• In the bottom of your slow cooker, add sliced onions, mustard, beer (enough to mostly submerge the brats), caraway seeds, salt, and pepper.
• Nestle the brats (browned or unbrowned) into the slow cooker mixture. Cook on LOW for 4 hours or on HIGH for 2 hours, or until the brats reach an internal temperature of 160°F.
• These brats are delicious served straight from the slow cooker.

This beer brat recipe is excellent if you’re cooking for a crowd, as you can prep ahead and then keep them warm for serving.

Air Fried

You can cook almost anything in an air fryer – air fryer beer brats included! This is a great method as it is quick, easy, and ready in less than 20 minutes. It’s a great option for winter months or if you need to get them cooked quickly.

• Pour 8 ounces of beer into a ziploc bag and add the brats. Let them marinate for 30 minutes. The extra flavor is worth the wait if you have the time.
• (Optional) Brown sliced onions and peppers in a skillet for about 10-12 minutes and set aside. This will be used as a topping so feel free to skip it and use other toppings.
• Preheat the air fryer to 360ºF.
• Remove the brats from the beer marinade and place them in the air fryer basket.
• Air fry for 11-15 minutes, flipping them halfway. They are done when their internal temperature reaches 160°F.
• Place them in buns and top with the sauteed peppers and onions, or use other toppings such as mustard and sauerkraut.

You will be limited in how many brats you can cook depending on the size of your air fryer basket, so there are better options for a crowd than this one, but it works well for a quick and easy dinner.

Pan-fried

Another option is to cook the brats in a skillet. Because the Bratwurst are raw and take a bit to cook in a pan, I recommend browning the brats and then covering them to help them cook without burning. This is another great method for winter months and quick dinners. 

Boiled

While many recipes call for boiling brats before finishing on the grill or slow cooker, you can also cook them entirely in boiling water or beer. Add some sliced onion for extra flavor. This method won’t result in browned brats, but is fast and convenient.

Roasted

This is the least common brat cooking method, but it’s relatively easy. Add some veggies and turn them into a sheet pan meal or fill the pan with lots of sausages to feed a crowd.

This pan roasted bratwurst skillet meal is a great recipe to start exploring this option and you can easily customize it.

• Start by browning the brats in an oven-proof skillet and do the same for the veggies.
• Then, add all the ingredients to the skillet and some broth.
• Preheat the oven to 350ºF.
• Transfer the skillet to the oven and cook for about 20 minutes or until the internal temperature of the links reaches 160ºF.

🍱 Storage Tips

Store any leftover brats in an airtight container in the refrigerator for 3-4 days. Reheat the brats in a hot skillet or microwave until heated through. 

🌭 How to Serve Brats

There are a few different directions to serve up the brats. Here in the United States, brats are typically served in a bun, similar to how you would serve a hot dog. But in Germany, there are various other ways to enjoy Bratwurst.

Maike Corbett from Cheerful Cook, born and raised in Germany, shares how she enjoys Bratwurst in Germany: “Currywurst is classic German street fair. Although regional differences exist, a Currywurst is often a sliced-up Bratwurst topped with a warm curried sauce. I think of it as little pieces of heaven in my mouth. Wochenmärkte (weekly markets, similar to farmers markets) are places where you’ll typically find a “Wurststand” (a grill stand) where people will stop by to have a Bratwurst on the go, served in a bun, similar to how hot dogs are served in the US, but not on soft hot dog buns, but on a roll like a Kaiser roll.“

Currywurst is easy to make at home, so give it a try if you’re looking for new and delicious ways to enjoy this sausage. It might just become a favorite!

Brats in the United States are typically served with buns, toppings, and condiments:

Buns

While buns aren’t necessary, they are a classic way of serving them, at least in the United States.

You will want to look for a brat bun as they are a bit larger than a hot dog bun and will contain the brat and any toppings better. Hot dog buns will also work in a pinch, but brat buns are superior. 

Toppings

Brats go well with a variety of toppings. No need to limit yourself to this list, but here are some of my favorites:

👉Traditional Toppings | Sauerkraut, chopped white onions, sauteed peppers and onions, shredded cheddar.

👉Creative Toppings | Pickled vegetables, sauerkraut variations (such as spicy or Bavarian-style), fruit salsas, pickled or fresh jalapeños, grilled pineapple chunks.

Condiments

Brats are delicious, but a spread of condiments will let everyone add their own touch.

👉Popular Condiments | Mustard (yellow, Dijon, whole grain, German, etc.), ketchup, relish, hot sauce.

👉Creative Condiments | Other mustard varieties (spicy brown, stone ground, honey), aioli, BBQ sauce.

🍽️ Best Sides For Bratwurst

Just like how to serve the brats themselves, there are a few different directions for brat sides.

Classic Sides

Here are some sides for brats commonly used when they’re served as part of a traditional German spread.

• Sauerkraut or sauteed red cabbage
• German potato salad
• Warm pretzel
• German mustard

BBQ Sides

If you’re serving the brats as more of a classic Midwest meal, you’ll want a few easy summer sides:

• Pasta salad 
• Smoked potato salad
• Grilled beer corn on the cob
• Grilled mac and cheese
• Coleslaw
• Potato chips
• Best baked beans
• Raw veggies and veggie dip
• Watermelon slices

🍲 Recipes Using Bratwurst

Brats lend themselves well to a variety of creative dishes. It’s always fun to experiment and they are the main protein in many easy recipes that can help you put food on the table without too much effort.

• Honey mustard beer brat bites
• Grilled beer brat chili
• Bratwurst pasta
• German potato and brat soup
• Bratwurst casserole
• Grilled brat kabobs
• Puff pastry beer brats
• Homemade brat burgers

📋 Bratwurst Facts

Ready for some tasty trivia?

📌Origins: The name “Bratwurst” comes from Old High German, meaning “without waste sausage,” a nod to how this delicious link uses many parts of the animal.

📌Types (US): Pork brats reign supreme in the United States, with beef brats being a bit harder to find. Look out for raw brats (the tastiest!) and pre-cooked varieties if you’re in a rush.

📌Brands & Flavors: From nationwide names like Johnsonville to local butcher shops, there’s a world of bratwurst to discover! Get adventurous with flavors ranging from buffalo to blueberry, or stick with the beloved classics.

❓ FAQ

How is Bratwurst traditionally cooked? 

The most common cooking methods in Germany are pan-fried or grilled brats. Some feel that baking is acceptable but not ideal as it can dry out the brats, and boiling is never acceptable as it will ruin the flavor.

Should you poke holes in brats before cooking? 

No, you don’t want to poke holes in the brats before cooking, as this will make their juices run out and result in a dry brat. You can cut or slice the brats after cooking, but only after!

How do Germans cook Bratwurst? 

Many of the German recipes for cooking brats include boiling the brats in water or beer and then browning the brats on the grill or in a frying pan. It depends on how they are being served because it’s a popular street food that can be cooked in many ways.

Why do people boil brats before cooking? 

Boiling brats help cook the meat while ensuring it stays nice and juicy! Cooking brats raw on the grill or pan-frying can be tricky as, depending on the grill’s heat, they can sometimes cook too fast on the outside but not be cooked through on the inside. Some feel that parboiling the brats can produce mushy meat, but I’m afraid I must disagree!

There is a lot to consider when sizzling up some brats. Whether you prefer the smoky char of the grill or the gentle simmer of a beer bath, the perfect Bratwurst awaits. So, gather your ingredients, choose your cooking adventure, and enjoy this delicious classic.

This article originally appeared on Pink When.