Master the Trick to Boiling Brats to Perfection

Master the Trick to Boiling Brats to Perfection

One of the more versatile sausages hailed from Germany, you can find Bratwursts everywhere. It’s a favorite backyard grill masterpiece and football tailgate food. Brats are usually made from ground pork or veal. It can also be made from ground beef, lamb, turkey, or chicken. Some are made from mixed meats and are packed with different flavors. You can get a store brought brats that are either fresh or pre-cooked. But as grill experts say, you can find the best brats in your favorite local butcher shop.

Now, I know getting brats cooked right can be a little intimidating. Most times, it’s either undercooked or overcooked. And you’ve come to the right page because I’m here to help you with that.

Why do you have to “boil” bratwursts?

Why do you have to boil bratwursts

The step often missed by many is parboiling brats, thus leading to either undercooked or cracked sausages. Also, we call it “boil” but we’re not actually boiling them. We give it more like a simmer or a beer bath.

Slowly simmering brats make sure they are cooked through. Grilling the brats directly tends to cause burnt casing but undercooked middle.

It helps infuse another layer of flavor, especially when simmered in beer and spices.

Simmering seals moisture and flavor in. This keeps the brats juicy and flavorful even after they are grilled.

Putting the brats on direct high heat can cause its casing to crack. This makes you lose the delicious bratwurst fat.

DO NOT poke the brats at any cost. This defeats the purpose of parboiling as you’re letting the juices flow out of the sausages.

How should you parboil brats?

bratwurst with beer
  1. Put a large pot on medium-low heat.

2. Fill it with ¾ water or beer, as you prefer. One can of beer is enough to soak 5 to 6 brats.

3. Bring to a brisk boil and put the brats in. Make sure the liquid completely covers the sausages.

4. Add butter, onions, garlic, and pepper flakes for an extra spice kick. You can also add spices like oregano cumin, or sage.

5. Let it simmer for 15 to 20 minutes until they have that reddish-brown color.

6. Remove any remaining liquid in the pot.

7. Grill the brats on medium heat for 5 to 10 minutes to give them a little color.

You can also fry it on a nonstick or cast-iron skillet for 3 to 4 minutes on each side.

Rest for 5 minutes before serving.

Best served with sauerkraut and lager, German potato salad, or on a hard roll with stoneground mustard.

There you have it! The secret to a perfectly cooked brat – parboiling it for 15-20 minutes. You get to keep all the flavorful juices in, and you won’t get cracked or burnt casing. It will have a beautifully charred casing while remaining juicy on the inside. Plus, it will look Instagram or Pinterest perfect! Do not forget these steps the next time you host a backyard grill for your friends and family. 😉

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