Hot Brats Right Off The Grill

hot brats off the grill


Nothing hollers summer like hot brats right off the grill. Bratwursts came to places like Wisconsin and Minnesota along with German settlers, and over the past two centuries are now an American classic.  But as we’ve discovered, there are three distinct rules for selecting and cooking brats: Hot Brats Right Off The Grill



One:  As convenient as it may be to pick up a package of brats at the grocery store, don’t be tempted to do so.  Those look great in the TV adds, but they’re missing one key ingredient:  FLAVOR!  Do yourself a big favor and buy brats from your local butcher shop.  They’ll be fresher, won’t be loaded down with salts and preservatives, and will have a much better flavor and texture.

Two:  Don’t boil brats (in either water or beer) to cook them. There’s only one real way of cooking a brat, and that’s on a grill.

Three:  Be careful NOT to poke a hole in a brat  because those amazing juices will come out.  You’ll want those hot droplets later to keep brat moist and tender on the inside, while cooking them on the grill will give the casing a little bit of a bite.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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