Grilled Brats

  • Yield: 10 servings
  • Prep: 15 mins
  • Cook: 25 mins

Some regions swear by the potato roll over the Kaiser. They might have something there: It's a sweeter, softer roll — just right for sopping up brat juices.


10 bratwurst sausages (about 2 pounds)
2cups onions, chopped
2 cans beer
10 crusty Kaiser-style rolls, split in half
Brown mustard


  1. Heat a charcoal or gas grill to medium (350F).
  2. Put brats in a large pot, add onions, beer and enough water to cover brats. Bring to a simmer over medium heat. Reduce heat to medium-low and simmer gently 15 to 20 minutes. Don’t let the liquid boil, or the brats might burst.
  3. Using tongs, remove brats from liquid. Oil the grill grate. Place brats on grate and cook, turning every few minutes with tongs, 10 to 15 minutes or until nicely browned and sizzling.
  4. Put brats in rolls and serve immediately with mustard. Serves 5 to 10.

Recipe adapted from Cookout U.S.A., by Georgia Orcutt and John Margolies (Chronicle Books,, 2006).

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 480
  • Fat 26g
  • Saturated Fat 6g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 8g
  • Cholesterol 70mg
  • Sodium 1080mg
  • Potassium 380mg
  • Carbohydrate 37g
  • Fiber 2g
  • Sugars 2g
  • Protein 17g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 4%
  • Calcium 8%
  • Iron 15%