For my Spring outdoor parties, especially those like grad parties that include a lot of young, hungry adults, I love to serve German Bratwurst. I simmer them first in a good German beer and then cook them quickly on the grill. I serve them on toasted rolls with a variety of mustards and sauerkraut. It also goes great with my favorite German Potato Salad!
For my son and his buddies, I allow 3 bratwursts per person. The women usually only eat 1 bratwurst, and a few people will eat 2. So I figure out how many people are coming and roughly double that number for the number of brats I will need. I always prefer to have extras because they reheat really well and make an easy leftover lunch to bring to work. The great thing about this recipe is that if you simmer the brats first, they only need to be grilled for a few minutes. And since it’s always raining here in Virginia in May, it’s easy to run out and grill in between rain showers.
I hope you all are enjoying this Spring, and that the weather is warm enough to spend outside!
Grilled German Bratwurst
Ingredients
- 6 bratwursts
- 6 bratwurst buns
- Desired toppings: mustard, sauerkraut, etc.
Instructions
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Preheat the grill to 325℉. Prep the bratwurst by boiling them on the stove, in a stockpot filled with water, first for 3 minutes. Then move the brats to the grill and cook on an indirect rack until the internal temperature reaches 155 ℉. Turn the brats on the grill so they cook evenly. This should take about 10 minutes.
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Then move the brats to a direct rack for 1-2 minutes so the casings of the brats begin to brown and get crispy. Serve the brats on buns and top with your favorite toppings such as cheese, sauerkraut, mustard, etc.
