How to cook bratwurst

[Mr. Bones]

Barrister,

There are many, many ways to cook a tasty brat...

What did ya have in mind? Charcoal? Gas? Stickburner?

I have plenty Family in Madison, an Baraboo, I can tell ya how I was taught, by them folks...

That bein said, I most often do em my own way... (be glad to elaborate)

Re: Sides/Condiments...???

Sides: Tater Salad, Cucumber/mater salad, baked beans, cole slaw, egg salad, typical Midwest Church Supper sides, IOW...

Condiments? A hearty, zesty, grainy mustard is a great start, spicy, if'n y'all like that kinda sorta thing...

Some really Good Sauerkraut also is both tasty, an traditional, in many cultures that founded th US...

[smokin fool]

Great suggestion!!!!
How could I forget a cole sale, but has to be a vinnegar based slaw not a mayo based slaw.

[Mr. Bones]

SmokinFool ,yup, vinegar-based, both tater salad, an slaw...

[Dewesq55]

Mr. Bones - Probably either the gasser or the Smokey Joe Tamale Pot smoker.

[scottranda]

I use Grill Grates. Direct. Probably 350 degrees.

reading everyone else’s response, I now want to beer bath them then direct!!!

[Mr. Bones]

Yummification, BTW, since ain't nobody else even mentioned it, Teach...

Please, save me a seat, Brother...

[FireMan]

Richard Chrz 👍. Soakin em in anything is playin with em, they are clean plus soakin a sausage I suspect is like marinading meat, very little happens, very. You can park all the thermo-meters, all ya need is some kind of Fire. You can indirect em & sear em or ya can just put right over the goods, the Fire. I sight em or watch em to those in Oconomowoc & when I think they’re ready, which they always are I will then pull out a thermo-meter, the ThermaPen, poke one of em & it always reads 160-170 they’re done. Don’t spare on the bun, don’t use hot dog buns, get some good ones. Serve em with kraut, plain, I like em with onions & mustard. Hide the cat soup, it’ll wreck em.

[MBMorgan]

Personally, I braise them in a good ale along with onions and thin sliced sweet peppers. Braising them ensures that they are thoroughly done … something (like SV) that takes all the worry out of searing them. I don’t add butter to the braise and am careful to never puncture them with anything other than teeth. Condiments include anywhere from nothing to some combo of mustard and a little Mayo (mainly to keep the bun from getting soggy).

[WI Bubba]

This is my go to method when I plan ahead to have brats.
1) In a one gallon Ziplock bag, combine 8 brats, one can of beer, one sliced onion, and 2-3 cloves of garlic smashed. You do not need to peel the onion or garlic. Squeeze out as much air as you can and let rest in the refrigerator for at least one hour.

2) Remove the brat from the bag leaving the beer, onion, and garlic behind and transfer them to a smoker running at 250*. Discard the bag and it's contents.

3) Smoke them until they hit 150-155 IT. If you like your finished brats more crispy and black, pull them closer to 150* to avoid over cooking then in step 4.

4) Sear them off on a screaming hot grill. This is one of those cooks that the SnS really excels at. Flipping early and often is required, but just keep at it until they are the color you want. During this step the brats will almost certainly split and squirt grease. Don't worry, it's just how it goes.

5) Serve on a good quality bun with fresh chopped onions, a spicy brown mustard, potato chips, and baked beans.

If I didn't plan ahead, and just need a quick meal, then it gets a lot simpler

1) Slap them on a medium hot grill, and cook to 160 ish.
2) Eat them on buns, if you have them, with whatever is in the cupboard for sides.

[jerrybell]

A question to the beer braisers here. I've tried that method a couple times and get an off taste that I don't care for. It's been some time since I tried it so can't describe the taste any better. Are there certain things to avoid (high/low temps, ale/lager, white/yellow onion etc.) when cooking with this method? Lot's of people like this method but I'm not happy with my results.

[Dewesq55]

I used Guinness when I finally made them a couple of days ago.

[Mr. Bones]

Right Good Call, I'd go an wager, Barrister! How'd They come out? Dewesq55

[Dewesq55]

Mr. Bones - They were ok, but, honestly, I didn't find them anything special. I do think I overdressed them with mustard and sauerkraut to the point that I couldn't taste the sausage, so, my bad.

[Attjack]

Beer brats with orange and purple cauliflower gratin that featured salt and vinegar potato chips in place of breadcrumbs, and strawberry-watermelon-queso fresco and basil salad.

[scottranda]

You do ok for yourself!! 😋

[smokin fool]

I'm not worthy....
Your sides are amazing, great job

[GBA]

Johnsonville Sizzling Sausage Grill

[shify]

I do an Oktoberfest party every year and typically put sauerkraut, beer and mustard in a foil pan on the indirect side of the grill and nestle the brats in that until they are nearly cooked (around 150ish degrees) and then finish them over direct heat until nicely charred and then put them back in the sauerkraut to serve.

Outside of my Oktoberfest party, I would tend to smoke them. Shouldn't take longer than 45 or so minutes at around 275-300 degrees.

[smokin fool]

How did I not get an invite to these Okie parties????

[prepperjack]

Well, I just figured out what I'm cooking for dinner tonight.

[HawkerXP]

Here we go.........we boil ours for just a little. When you see all the fat that comes out you'll know why. Throw on grill until desired crunch.

[ofelles]

How about micro wave?..................just askn' for Panhead John

[Panhead John]

Microwave cooking is generally reserved for ribs and brisket.

[ofelles]

Opps, I let my dumb ignorance show. Sorry! Panhead John