Gegrillte Bratwurst (Grilled Bratwurst)

"A German recipe that I adopted."
photo by teresas photo by teresas
photo by teresas
photo by morgainegeiser photo by morgainegeiser
photo by Nif_H photo by Nif_H
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Boomette photo by Boomette
Ready In:




  • Place bratwursts, beer, onion, peppercorns, and cloves, optional in a 3-quart saucepan. Simmer for 10 minutes, drain.
  • Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, and sprinkle with water while browning to crisp skin.
  • Serve in hard rolls with German style mustard.

Questions & Replies

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  1. Melany
    came out funny tasting. i think it was the cloves. the flavors just didnt mix.
  2. Susie D
    This is only the second recipe I have found that produces a brat I like. I have made them many ways because my DH likes them, but usually made a different meal for myself. Your recipe produced a brat that doesn't have that greasy mouth feel, the boiling makes all of the difference. The cloves add so much to the flavor and make things smell wonderful while cooking. Thanks Lori!!!
  3. Stephanie S.
    We loved these brats. I did cut the cloves in half and it was perfect. We got the flavor into the meat but not too overpowering. I took the onions and sauteed them up in some butter after boiling them with the brats. Thank you for sharing.
  4. teresas
    Excellent way of preparing wurst. I made as posted including the cloves. I did slice the onion instead of chopping it. After the wurst were done swimming in the hot tub. I took the onions out and saute them to serve with the wurst. Yummy! My mustard of choice was stone ground. Served them on toasted hard rolls. To complete the meal I made my cold German potato salad and some green beans. Thanks for posting. :)
  5. ichavezsd
    I've made this recipe so many times, with whatever sausage I have in the refrigerator and it always comes out great. I caramelize the onions first, add the Brats, brown them a little bit then add the beer and follow the recipe. While the Brats are on the barbecue, I keep simmering the onions/beer mix and add bell pepper (green or red, depends on what is in my fridge) and Sauerkraut, keep simmering until the beer is almost completely reduced... DELICIOUS!



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