What is the best way for how to cook bratwurst?

The best way to cook bratwurst is with moderate heat until fresh sausages reach 160°F (71°C) , followed by enough direct heat to brown the casing. Two-zone grilling gives you the most control, but a skillet, oven, air fryer, and beer bath can all produce juicy brats when you avoid excessive heat.

Should you boil brats before grilling?

You shouldn't hard-boil bratwurst before grilling, but fresh brats can be gently simmered in beer or another liquid before they're browned. Keep the liquid at a quiet simmer for about 10 to 15 minutes, then finish the sausages over medium grill heat and verify that they've reached 160°F (71°C) .

Should you poke holes in bratwurst?

No, you shouldn't intentionally poke holes all over bratwurst because openings in the casing allow moisture and melted fat to escape during cooking. Turn the sausages with tongs rather than a fork. You'll still need one small thermometer entry point to check the center safely.

What temperature are brats done?

Fresh bratwurst is done when its internal temperature reaches 160°F (71°C) in the thickest part. Don't rely only on grill marks, cooking time, or the color of the casing because the outside can brown long before a thick raw sausage finishes cooking in the center.

Can you cook bratwurst in an air fryer?

Yes, you can cook bratwurst in an air fryer at 360°F (182°C) for about 12 to 15 minutes, turning the sausages halfway through. Arrange them in one layer with space between them and confirm that fresh bratwurst reaches 160°F (71°C) before serving.

What's the difference between bratwurst and regular sausage?

Bratwurst is a German type of sausage rather than a name for every sausage. Recipes vary by region and can include pork, veal, beef, or combinations of meats with different seasonings. American supermarket brats are commonly fresh pork links, while other sausages can be fresh, smoked, dried, or fully cooked.

What beer is best for beer brats?

A mild lager or pilsner is a good beer for beer brats because it adds beer flavor without becoming strongly bitter during simmering. Very bitter beers can taste harsher as the liquid reduces. Alcohol-free lager, broth, apple cider, or apple juice can also work when you don't want to cook with beer.

How to Cook Bratwurst: Grill, Stove, Oven & Air Fryer

Name: How to Cook Bratwurst: Grill, Stove, Oven, Air Fryer & Wisconsin Beer Bath
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: German-American / Wisconsin
Ingredients: 6 fresh bratwurst, about 1½ pounds (680 g); 2–3 bottles lager or pilsner, 24–36 ounces (710 ml–1.06 L); 2 large yellow onions, about 1 pound (450 g), thinly sliced; 2 tablespoons (28 g) unsalted butter; 6 brat rolls; 6 tablespoons (90 g) German mustard, or to taste; 1½ cups (225 g) sauerkraut, drained

Description

This Wisconsin beer brats recipe gently simmers fresh bratwurst with lager, butter, and onions before finishing the sausages on the grill for a browned casing and juicy center.

Ingredients

Units Scale

6 fresh bratwurst, about 1 1/2 pounds (680 g)
2–3 bottles lager or pilsner, 24-36 ounces (710 ml-1.06 L)
2 large yellow onions, about 1 pound (450 g), thinly sliced
2 tablespoons (28 g) unsalted butter
6 brat rolls
6 tablespoons (90 g) German mustard, or to taste
1 1/2 cups (225 g) sauerkraut, drained

Instructions

Build the beer bath. Put the bratwurst, thinly sliced onions, and butter into a 4-quart pot, then pour in enough lager to mostly cover the sausages. Don’t crowd them into a smaller pan because you want the hot liquid to move freely around every link as they cook.
Simmer the bratwurst. Bring the beer slowly to a gentle simmer over medium heat, then lower the heat so you see small bubbles rather than a rolling boil. Cook for 10 to 15 minutes, turning the sausages once or twice while the onions soften. Hard boiling can be rough on the casings.
Brown the brats. Transfer the sausages with tongs to a grill heated to medium, leaving the onions in the beer. Grill for about 2 to 3 minutes per side until the casings are deep golden-brown with darker grill marks. If they begin burning, move them immediately to a cooler part of the grill.
Check for doneness. Insert an instant-read thermometer into the thickest part of a fresh brat and look for 160°F (71°C). If the center hasn’t reached that temperature, continue cooking over gentler heat and check again. Don’t keep grilling after they’re done, since extra cooking can dry the sausage.
Finish and serve. Let the beer onions continue simmering until very soft, then drain them well so they won’t soak the rolls. Place each brat in a roll and spoon the warm onions over it. Add German mustard and sauerkraut, then serve while the sausage casing is still hot and firm.

Notes

Don’t pierce the bratwurst with a fork while cooking because holes allow the juices and melted fat inside the casing to escape.
Keep the beer at a gentle simmer rather than a rolling boil so the sausages cook in controlled heat.
Fresh bratwurst should reach 160°F (71°C) in the center before it’s served.
For stovetop brats, brown them for about 3 minutes on each of two sides, add ½ cup (120 ml) liquid, cover, and cook over low heat for about 10 minutes or until done.
For oven brats, bake at 425°F (220°C) for about 13 to 18 minutes, turning once and checking the internal temperature before serving.
For air fryer brats, cook at 360°F (182°C) for 12 to 15 minutes and turn halfway through; fully cooked brats generally need less time.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: German-American / Wisconsin

Nutrition

Calories: 320
Sugar: 3 g
Sodium: 720 mg
Fat: 27 g
Unsaturated Fat: 10 g
Carbohydrates: 7 g
Fiber: 1 g
Protein: 14 g