The key to grilling a bratworst or any sausage is to use moderate heat. If you can hold your hands over the fire for 5 to 6 seconds – you got it right!
You want to grill slowly. If you have 3 burners, a technique I like to use is to turn 2 burners to low and keep one on medium. I grill over the low burners with the top closed. I probably grill them for 20 – 25 minutes and turn about every 4 minutes. I like to try to get the entire casing grilled. A trick I use is, when turning them to grill on the side curling up in the middle, I’ll stand them and lean them next to each other. Not necessary – but I do it all the time.
I read of one grilling technique where the guy simmers the brats in beer before grilling. If you do this, you only need to grill them from 4 – 6 minutes per side until they are browned. I’ll try it next time when I have a little extra time. He didn’t say how long, but I would figure a half hour anyway.
Now you don’t want to pierce a brat. The juices will come squirting out. Grill them until you see clear juices and they should be done. If the juices are causing a flare up, you will need to move the brats around on the grill to keep them from burning.
Mow – put the beans on the plate – the brat in a bun – and grab a beer and enjoy!
