how to cook brats without a grill

Yes, there's beer involved.

If you've ever spent time in the Dairy State—especially during the summer—you know that there is nothing better than a freshly grilled brat. Submerged in beer, browned on the grill and nestled into a bun—a Wisconsin brat is truly one of a kind. (So are these other recipes from our fair state.)

As a kid, I vividly remember watching my dad grill—something Wisconsinites do in all seasons. He'd make chicken, veggies and burgers, too, but brats were his specialty. That's why when tasked with writing this article, I went straight to the source. My dad walked me through his process for prepping the brats, manning the grill, and making sure the sausages don't explode.

Ready to make brats like a Wisconsinite? Let's grill!

In addition to brats, you've got to try these other grilling recipes.

How to Grill Brats

What You'll Need

• Uncooked bratwurst links
• Beer, for soaking brats (plus a little extra for drinking—we won't tell).
• Brat buns
• Optional toppings: Onions, sauerkraut, mustard

Step 1: Light the Grill

Get started by lighting your grill. A charcoal grill is more traditional (bonus points if you're using a portable grill to tailgate before a Packers or Brewers game), but a gas grill works, too. Let the grill preheat for 20 minutes or so until the fire is medium-hot.

Here's how to clean your grill like a pro.

Step 2: Give the Brats a Bath

While the grill is preheating, submerge your brats in a beer bath (Miller High Life is my dad's beer brand of choice). Simmer on low heat for 10-15 minutes. This step helps to par-cook your brats so they don't have to spend as much time on the grill.

Editor's Tip: If you're using frozen brats, make sure they're completely defrosted by this step. Placing frozen sausages on a hot grill all but guarantees that the brats will split.

More delicious recipes that call for beer.

Step 3: Place Around the Fire

When your grill is ready (the coals should glow a bright orange), arrange the brats so that they're indirectly over the heat. If you're using a round grill, for example, place them in a circle around the edge of the grate. Putting the brats directly over the charcoal can cause them to heat too quickly and burst, ultimately leading to a dry brat.

Step 4: Cook with Care

Cook your brats for 10-20 minutes (the exact time will depend on how long you let them bathe in beer). You'll need to turn the sausages frequently to achieve an even color—so don't walk away from the grill. The brats are done when they're browned on all sides and a meat thermometer reaches an internal temperature of 160°F.

Editor's Tip: If you're cooking brats for a crowd, you can keep them warm in a bath of beer and onions. Just make sure that you use fresh beer—the bath from before is full of raw meat germs.

Learn more about food-safe cooking temperatures here.

Step 5: Get Ready to Eat

Now comes the best part—eating the brats! Nestle those sausages straight off the grill into a brat bun. Top 'em off with onions (either grilled or raw), mustard, sauerkraut or all of the above. Your brat is best enjoyed with a cold beer—Spotted Cow, anyone?

Our Best Wisconsin Recipes

Barbecue Brats & Peppers

We live in brat country, and this barbecue-style recipe feeds a crowd. The sauce gives it a welcome change from the same old grilled bratwurst. — Maria Zrucky, Kronenwetter, Wisconsin

State Fair Cream Puffs

The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. —Ruth Jungbluth, Dodgeville, Wisconsin

Easy German Potato Salad

This tangy potato salad stirs memories of my grandma, who made it for us. Now my mom makes it with brats and sauerkraut, truly the best meal! —Devin Mulertt, Cedarburg, Wisconsin

Deep-Fried Cheese Bites

Cheese curds or cubes dipped in flour and beer, then fried, need only a good supply of crinkly toothpicks to turn them into a vanishing act. —Katie Rose, Pewaukee, Wisconsin

Beer and Pretzel Caramels

Beer and pretzels are a natural combination—mix them with smooth caramel and you have an awesome candy. The guys will go wild over these crunchy, chunky chews. —Jenni Sharp, Milwaukee, Wisconsin

Brandy Old-Fashioned Sweet

The concept of an old-fashioned dates back to the early 1800s and includes whiskey, bitters, cherry juice, sugar and water. This old-fashioned recipe, which is extremely popular in Wisconsin, uses brandy in place of whiskey and lemon-lime soda instead of water for a milder cocktail. —Taste of Home Test Kitchen

Slow-Cooker Cheddar Bacon Beer Dip

My tangy, smoky dip won the top prize in our office party recipe contest. Other beers can work for this, but be sure to steer clear of dark varieties. —Ashley Lecker, Green Bay, Wisconsin

Crispy Fish & Chips

A British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with white fish like cod or haddock. —Linda Schend, Kenosha, Wisconsin

Pierogi Beef Skillet

Hearty and thick with beef, veggies and potatoes, this is a complete meal in one. —Taste of Home Test Kitchen

Peanut Butter Custard Blast

"Ooey, gooey, great!" is how friends and family describe this chocolate-peanut butter dessert. I appreciate the make-ahead convenience. —Marilee Evenson, Wisconsin Rapids, Wisconsin

Caramel-Pecan Monkey Bread

The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. —Taste of Home Test Kitchen

Cheeseburger Soup

A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. I developed my own, modifying a recipe I already had for potato soup. I was really pleased with the way this all-American dish turned out. —Joanie Shawhan, Madison, Wisconsin

Brat & Bacon Appetizer Pizza

Chopped bratwurst and maple bacon are a fabulous way to start a pizza. I jazz up this treat even more with apricot preserves and honey mustard. The snack-sized slices win over even the toughest critics. —Colleen Vrooman, Waukesha, Wisconsin

Grilled Beef & Blue Cheese Sandwiches

Roast beef, red onion and blue cheese really amp up this deluxe grilled sandwich. If you like a little heat, mix some horseradish into the spread. —Bonnie Hawkins, Elkhorn, Wisconsin

Party Time Mini Cheeseburgers

Kids and adults alike will love the taste of these moist and mouthwatering mini burgers. Juiced up with pickle relish and topped with cheese slices, these "sliders" will disappear in no time flat! Be sure to make plenty. —Taste of Home Test Kitchen

Ranch Potato Salad

I make this creamy potato salad with cheese, bacon and ranch salad dressing. My sister asked for the recipe as soon as she tried it. —Lynn Breunig, Wind Lake, Wisconsin

Favorite Grilled Pork Chops

This recipe is my favorite out of all my grilled pork chop recipes. I start preparing this entree the night before I plan to grill it.—Erica Svejda, Janesville, Wisconsin

Bite-Sized Apple Pies

These little bites are fun for kids to make. Simply wrap strips of pastry around apple wedges and shake on some cinnamon-sugar. Then just bake and watch them disappear! —Taste of Home Test Kitchen

Classic Irish Soda Bread

This traditional Irish soda bread can be made with an assortment of mix-ins such as dried fruit and nuts, but I like it with a handful of raisins. —Gloria Warczak, Cedarburg, Wisconsin

Blue Cheese Potato Chips

Game day calls for something bold. I top potato chips with tomatoes, bacon and tangy blue cheese. I make two big pans, and they always disappear. —Bonnie Hawkins, Elkhorn, Wisconsin

Grilled Seasoned Bratwurst

Whether you're hosting a picnic at home or at a park, cook these bratwurst on the stovetop first. Then you can quickly brown them on the grill. —Taste of Home Test Kitchen

Best Ever Mac & Cheese

To make this amazing mac, I make a sauce loaded with three different cheeses to toss with the noodles. When baked, it's gooey goodness with a crunchy topping that...don't get me started! —Beth Jacobson, Milwaukee, Wisconsin

German Vegetable Soup

My sister-in-law gave me this recipe—it's a nice thick soup. It does call for quite a few ingredients, but the taste is worth it!—Gundrun Braker, Burnett, Wisconsin

Grandma's Honey Muffins

I can remember my Grandma Wheeler making these delicious muffins—we'd eat them nice and warm, fresh from the oven! She was a "pinch of this and handful of that" kind of cook, so getting the ingredient amounts correct for the recipe was a challenge. Now it's a family treasure! —Darlis A. Wilfer, West Bend, Wisconsin

Loaded Mashed Potatoes

Tired of the same old side dish, I whipped up this new family favorite. We can't get enough of these loaded mashed potatoes at our house. Often, I'll prepare this casserole ahead and refrigerate it. Then I bake it just before serving. —Dawn Reuter, Oxford, Wisconsin

Snickerdoodles

The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! —Taste of Home Test Kitchen

Crusty Homemade Bread

Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Megumi Garcia, Milwaukee, Wisconsin

Bratwurst Supper

After trying a few bratwurst recipes, I've found this meal-in-one is ideal for camping since it grills to perfection in a heavy-duty foil bag. Loaded with chunks of bratwurst, red potatoes, mushrooms and carrots, it's easy to season with onion soup mix and a little soy sauce. —Janice Meyer, Medford, Wisconsin

Rhubarb Custard Bars

Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin

Celebration Cheese Balls

A handful of simple ingredients that go together in minutes, three fun flavorful options…these creamy cheese balls from our Test Kitchen are a darling, do-ahead delight for busy holiday hostesses! Why not whip up several batches? —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Creamy Bratwurst Stew

A rich sauce coats this hearty combination of potatoes, carrots and bratwurst chunks. I adapted a baked stew recipe that appeared in a newspaper. This is so comforting on cold winter evenings. —Susan Holmes, Germantown, Wisconsin

Winning Apple Crisp

I live in apple country, and a delicious crisp is one good way to use them that doesn't take a lot of time. —Gertrude Bartnick, Portage, Wisconsin

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how to cook brats without a grill

Source: https://www.tasteofhome.com/article/how-to-grill-wisconsin-brats/

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