|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||7%|
|Total Sugars 1g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bratwursts are German sausages that are typically filled with ground veal, beef, and/or pork. These brats are simmered in beer (ale works best) and peppercorns, making them extra juicy and filled with lots of great flavors. Once braised, the brats are grilled then dropped in a bun and topped with your favorite condiments.
Though it requires a little extra time, it is best to parboil sausages before grilling. It's really easy to cook brats and other types of sausage unevenly if you just pop them on the grill. They end up burnt on the outside but still raw in the middle, or completely dried out. By cooking these sausages (don't buy precooked sausage) in beer and spices, they pick up tons of flavor without losing moisture, and they won't burst on the grill. With this method, the surface gets nice and crispy while the middle is cooked through, leaving you with perfectly juicy grilled brats to enjoy.
Serve these brats with mustard, horseradish, roasted peppers, grilled onions, or your favorite brat toppings. They're excellent with a side of sauerkraut and potato salad as well. It's a great meal for game day or any gathering. Serve it with whatever beer you've cooked them in for another burst of flavor.
"The beer, broth, and seasoning definitely make a difference with grilled brats. They came off the heat perfectly cooked with a flavor you simply can’t get from parboiling with water alone. It’s a great technique that no brat should go without, and worth a little extra time." -Colleen Graham
6 to 8 large raw bratwursts
1 (12-ounce) can beer, preferably ale
1 cup beef broth
1 to 2 cloves garlic
8 whole peppercorns
6 to 8 hard rolls
Steps to Make It
Gather the ingredients.
In a large saucepan, combine the bratwurst, beer, beef broth, garlic, peppercorns, and cloves. Simmer over low heat for 30 minutes.
Prepare a gas or charcoal grill for medium-high heat (400 F to 425 F). Grill the bratwurst until brown, turning occasionally, about 10 minutes (if you sprinkle them with water they will form a crispier skin).
Serve on rolls with your favorite mustard.
- You can save the braising liquid for soup. Simply, strain the cooled mixture and store it in an airtight container in the freezer for a few months.
- Beer adds more flavor than water, and ale works great with these bratwursts, but you can simmer them in lager or a pilsner, or any kind of beer you have on hand.
- You can also parboil the brats in sauerkraut for additional flavor, or serve the sauerkraut on the side.
- Slice the brats and add them to soup.
- Eat them cold on a sandwich right out of the fridge.
- Add thinly sliced brats and cheese to eggs for the ultimate omelet.
How to Store and Freeze Grilled Beer Bratwursts
- Cooked bratwursts should keep well in the refrigerator if covered or wrapped for up to five days. Reheat them in a skillet over medium-low heat.
- Wrapped well in foil and stored in an airtight freezer bag, bratwursts can be frozen for three to four months. Defrost in the refrigerator before reheating.