Great Grilled Brats

Ask the Exam Kitchen

I have tried several dissimilar ways of cooking brats (a Wisconsin favorite!), but they e'er plow out also dry out. What is the best method of grilling brats and so that they stay moist and juicy on the inside? —K.P., Green Bay, Wisconsin Brats (bratwurst) are a spicy High german sausage. If they're overcooked, the casings can split, assuasive the juices to escape. Pricking the casing earlier or during cooking can also release the juices, causing the sausage to dry out out. Uncooked fresh sausage may exist cooked directly on the grill over medium heat for 18-25 minutes or until no longer pinkish and a meat thermometer reads 160°. Sentry carefully and turn often with tongs to avoid overcooking. Avert pricking with a fork. Uncooked fresh bratwurst can besides be parboiled then grilled. To parboil, place sausages in a saucepan and cover with water. Bring to a boil. Reduce the heat and simmer, uncovered, for 10-xv minutes or until the meat is no longer pink and a meat thermometer reads 160°. Finish the brats past grilling over medium heat for v-vi minutes, turning frequently.

Originally Published: May 01, 2007