For the Best Bratwurst, Make It the German Way

If you've ever grilled sausages, you know how easy it is to split the casing and have it darken on the outside, but remain oddly pale and slightly squeaky on the inside. Fortunately, this problem has an easy fix.

In my research, I learned about a technique that's promoted by chefs like J. Kenji López-Alt (in The Food Lab) and practiced by omas on the internet. It's the "simmer first, then grill" approach: a simple two-step method that takes the guesswork out of bratwurst to deliver consistent results every time.

To learn more about how the Germans do it, I reached out to Aldo Lanzillotta, a chef and owner of Toronto's popular German sausage hall, WVRST. He told me that because they make their sausages in-house and have a finely-tuned technique, they go straight to the grill. But he agreed that for those of us cooking at home, a slow par-boil is nice before grilling because it adds "an excellent snap to the sausage and keeps it moist."

What more could you ask for?

How To Cook Perfect Bratwurst the German Way

Start by gently simmering the brats in a flavorful liquid—like broth, water with aromatics, or beer with sliced onions—for about 15 minutes, or until they're cooked through. This ensures the bratwursts stay plump and juicy while the casing remains intact. 

After a gentle simmer, transfer the brats to a hot grill or cast-iron pan for just a few minutes per side. Since they're already fully cooked, this final step is purely about creating that gorgeous golden-brown exterior and achieving the satisfying snap that makes a great bratwurst.

According to Lanzillotta, the finishing step requires your grill or cast iron to be super hot, so he adds: "Continuously flip and roll the sausage, and be careful not to char the ends too much. They usually char the quickest."

I tried this technique and, though it's a bit more effort, it really does take the stress out of cooking. Breaking the job into two steps gave me more control. First, I made sure the bratwurst was cooked, then I went after that golden snap. The simmering liquid (I used beer and onions) also infuses the bratwurst with extra flavor and makes your kitchen smell like Oktoberfest.

If you're pressed for time and really can't simmer first, you can go directly to a hot grill, but heed Lanzillotta's advice and dial in. "You can achieve a great-tasting, juicy, snappy brat by paying attention while cooking," he says. For a direct-to-grill approach, Lanzillotta says the grill shouldn't be on too high a heat, but otherwise, the brats can be cooked the same way.

Tips for Even Better Bratwurst

• Simmer gently. Never let your liquid come to a hard boil—this can cause the casings to burst and release all those precious juices.
• Use the right beer. Malty lagers and pilsners are great choices for infusing flavor, but avoid overly hoppy varieties that can turn bitter when heated.
• Avoid puncture wounds. Don't pierce the sausages at any point, or you'll lose all those precious juices you're working to preserve.
• Serve the German way. Top your bratwurst with spicy German mustard, potato salad, and cooked sauerkraut.