How to Grill Sausages
Juicy on the inside, crispy on the outside. Every time.
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Set up your coals in a two-zone configuration. Light your coals and pile them all onto one side of your grill, leaving the other side empty. You’ll need both sides of the grill and both levels of heat to properly cook your brats.
Place your bratwurst in a full pan of beer on the grill. Any beer will do, but pale lagers work best. Boil in the beer bath for 10 to 15 minutes, or until the brats turn white.
The casings on a fresh sausage will plump up with delicious juices as the meat inside heats up. Be careful not to pierce or break the skin, as those delicious beer-infused juices will escape. Instead of a fork, use a pair of long-handled tongs to move and rotate your brats throughout the cooking process.
Once your brats are cooked through, you’ll want to sear them to achieve the crispy skin and grill marks we all love. Move the pan over to the cool side and remove the sausages, placing them directly over the coals. Watch your brats closely, and rotate to avoid burning. You want even grill marks on all sides.
As with steak, you should let bratwursts rest for a few minutes before slicing or serving. After all, you worked so hard to preserve those juices, it’d be a shame to let them drain out onto a cutting board. Beer brats are great on a bun or served on a platter with sauerkraut or sautéed onions and peppers.
For safe meat preparation, reference the USDA website.
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