The arrival of grilling season means three things: warm weather, the company of friends and family, and hot, juicy brats fresh off the grill. Any backyard chef worth their salt will tell you that grilling is the only acceptable method of preparing bratwurst, but for many people, cooking the plump sausages to perfection without drying them out is a challenge. That’s when it can come in handy to remember a few simple guidelines. As long as you use the right utensils, maintain a relatively low heat and turn the brats frequently to keep them from burning, you can ensure that every batch comes off the grill bursting with flavor.
EditHeating up the Grill
EditGrilling the Brats
EditKnowing When the Brats are Done
EditThings You’ll Need
EditSources and Citations