While this can be done completely by grilling, the process often results in a burned outside before the inside of the brat is cooked through. The easiest way to grill raw or fresh bratwursts is to poach or braise them first in beer or another flavorful liquid, and then brown them on the grill.
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.
© 2006 Publications International, Ltd.
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.
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.