There’s something magical about the sizzle of a bratwurst hitting a hot grill at a Brewer or Packer tailgate.
I’m talking about that perfect combination of juicy sausage, sturdy bun, tangy mustard, and sweet onions that’s become Wisconsin’s unofficial game day religion.
When you bite into that smoky, savory brat, you’re not just enjoying lunch—you’re participating in a time-honored tradition that brings strangers together as family.
Wonder what makes this simple meal so special? The secret lies in both technique and tradition.
Why You’ll Love This Grilled Bratwurst
- Perfect for family gatherings – Kids and adults love the satisfying snap and burst of savory juices, making backyard cookouts and family dinners a guaranteed hit.
- Easy to prepare – No fancy techniques or complicated steps required – just throw them on the grill and let the quality ingredients do the work for you.
- Budget-friendly comfort food – Get that authentic Wisconsin experience without breaking the bank, delivering maximum flavor and satisfaction for your dollar.
- Versatile meal options – Serve them traditional style in buns, slice them for pasta dishes, add to breakfast scrambles, or incorporate into hearty soups and stews.
- Rich in protein and flavor – These locally made sausages provide substantial nutrition while celebrating authentic German heritage with every smoky, juicy bite.
What Ingredients are in Grilled Bratwurst?
When it comes to grilled bratwurst, simplicity is the key to letting those authentic Wisconsin flavors shine through.
As a Midwest dad passionate about farm-to-table cooking, I’ve found that locally-sourced ingredients make all the difference in this classic dish.
The beauty of bratwurst lies in its straightforward preparation. They require just a handful of quality components that transform into something truly special once they hit the grill.
- Fresh Wisconsin-made bratwurst sausages (preferably from a local butcher)
- Sturdy bratwurst buns or hoagie rolls
- Yellow mustard (stone-ground for extra texture)
- Sweet onions, sliced for topping or grilling
- Wisconsin-made sauerkraut
- Butter, for toasting buns
- Beer for pre-grilling soak (optional, but a Wisconsin tradition)
- Salt and pepper to taste
- Optional toppings: pickle relish, ketchup, or cheese spread
When shopping for these ingredients, quality truly matters, especially with the star of the show—the bratwurst itself. Look for sausages with a natural casing that will give you that distinctive snap when you bite into them.
And while the traditional approach is wonderful, don’t be afraid to experiment with different varieties of bratwurst, from beer-infused to cheese-filled.
My daughters each have their preference, which makes family cookouts a fun way to explore different flavor combinations.
How to Make Grilled Bratwurst
Getting perfectly grilled bratwurst isn’t rocket science, but there are a few tricks to achieving that juicy interior and crispy, snappy exterior that’ll have your family asking for seconds.
First, if you’re going traditional Wisconsin-style, start by simmering your fresh bratwursts in a bath of beer and sliced onions for about 20 minutes.
This pre-cooking step helps infuse flavor while ensuring the sausages cook evenly on the grill.
I like using a local Wisconsin craft beer for this—something not too hoppy that complements the rich flavors of the meat.
Once your brats are pre-cooked, transfer them to a medium-hot grill (around 350-375°F), placing them on the grates at a slight angle to get those picture-perfect grill marks.
Cook them for about 4 minutes per side, turning occasionally until they reach that gorgeous golden-brown color.
While the bratwursts are grilling, don’t forget about the buns! Spread a thin layer of butter on each bun and place them cut-side down on the grill for about 30 seconds—just enough to get them toasty without burning.
My 7-year-old always reminds me not to forget this step, as the contrast between the crispy bun and juicy bratwurst creates that perfect bite.
To assemble, place each grilled bratwurst in a toasted bun, then top with your desired condiments.
In our house, we set up a little “brat bar” where everyone can customize their own. A spoonful of tangy sauerkraut, a generous squirt of yellow mustard, and some grilled onions make for a classic combination that celebrates those farm-to-table Wisconsin flavors.
The beauty of this simple meal is how it brings everyone together around the grill, creating moments of connection that, quite honestly, taste even better than the food itself, which is pretty darn delicious, too.
Grilled Bratwurst Substitutions and Variations
While the classic bratwurst is a staple in my Wisconsin backyard gatherings, sometimes you might need to shake things up.
Swap traditional pork brats for chicken or turkey versions, if calories are a concern.
Can’t find brats locally? Italian sausage makes a decent substitute in a pinch.
My kids love it when I make “mini brats” using smaller sausages on slider buns—perfect for their little hands.
And for my plant-based friends, several companies now make surprisingly convincing vegan bratwurst alternatives.
Premium cast iron cookware provides even heat distribution and perfect searing for cooking bratwurst indoors during inclement weather.
What to Serve with Grilled Bratwurst
As much as I love a perfectly grilled bratwurst on a bun, the sides you serve alongside can elevate your meal from good to unforgettable.
My Wisconsin roots call for German potato salad, warm, tangy, and bacon-studded. Pure comfort food.
Sauerkraut isn’t just traditional, it’s practically mandatory, with that fermented tang cutting through the richness of the brat.
Try a simple cucumber salad with dill and sour cream for something fresh..
Corn on the cob slathered with butter? Always a winner.
And don’t forget a cold Wisconsin craft beer—nothing pairs better with that smoky, juicy bratwurst. Two of my favorites are New Glarus Spotted Cow or Lakefront Brewery’s Riverwest Stein.
Serve cubes of aged Wisconsin cheddar or beer cheese spread with crackers as an appetizer.
Final Thoughts
Though I’ve spent a decade grilling bratwursts, I’m still amazed at how this simple sausage brings people together.
Whether tailgating at Lambeau Field or hosting a backyard get-together, the humble brat on a bun creates instant community.
My girls have grown up watching me at the grill, learning that good food doesn’t need to be complicated.
Wisconsin’s tradition of quality sausages, local bakery buns, and farm-fresh toppings makes this dish special.
