Grilling Bratwurst
Bratwursts come both precooked and raw. Be sure to check the package carefully. Grilling technique varies depending on the type of sausage you are preparing. To grill precooked bratwurst, all you have to do is heat and serve. Fresh bratwursts, however, require special handling for food safety reasons. They should be kept separate from cooked food and cooked to an internal temperature of 160�F.
To grill bratwursts:
- Prepare barbecue grill for direct cooking.
- Pour one can or bottle of beer into a heavy saucepan with ovenproof handle. If the saucepan is not ovenproof, wrap heavy-duty foil around the handle.
- Set saucepan on one side of preheated grid.
- Pierce each bratwurst in several places with tip of sharp knife. Carefully add bratwurst to beer; simmer, on uncovered grill, over medium coals 15 minutes, turning once.
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Poach fresh brats in beer before
browning on the grill. - Transfer bratwurst with tongs to grid; remove saucepan using heavy-duty mitt. Discard beer.
- Grill bratwurst, on covered grill, 9 to 10 minutes or until browned and cooked through, turning halfway through grilling time.
Hot Tip! If desired, bratwurst may be simmered on the range top instead of on the grill. Bring the beer to a boil over medium-high heat. Carefully add the bratwurst to beer. Reduce heat to low and simmer, uncovered, 15 minutes, turning once.
Steam can build up inside the casing and cause it to split, or even explode. Provide a release valve by pricking each bratwurst with the tines of a fork before cooking. Don't make the holes to big or too much juice will leak out.
New Orleans is famous for blackened meat, fish, and poultry, but that doesn't mean you have to travel to the Big Easy to eat well. Learn how to grill blackened food in the next section.
