How to Grill Bratwurst: The Complete Minnesota Brat Guide
The Art of the Perfect Brat
In Minnesota, bratwurst isn't just food — it's a cultural institution. Whether it's a Northwoods summer cookout, a Friday night fish fry, or tailgate season at US Bank Stadium, a perfectly grilled brat is non-negotiable. And the difference between a great brat and a forgettable one almost always comes down to quality of the meat and technique on the grill.
At Stittsworth Meats, we've been hand-linking bratwurst in Turtle River, MN since 1940. Our brats use a 60/40 beef-to-pork blend with natural casings and real oak, hickory, and cherry wood smoke. They're pre-cooked and fully smoked — which changes how you grill them compared to raw brats from the grocery store.
The Most Important Thing You Need to Know
Stittsworth brats are pre-cooked. That means you're not trying to cook them from raw — you're heating them through to serving temperature and developing a beautiful char on that natural casing. This makes them easier to grill perfectly than raw brats, and nearly impossible to dry out if you follow this method.
What You'll Need
- 1 package Stittsworth Bratwurst (any of our 9 flavors)
- Brat buns or hoagie rolls
- Stone-ground mustard
- Sauerkraut or caramelized onions
- A grill (charcoal preferred, but gas works great)
The Method
Step 1: Preheat Your Grill
Aim for medium heat — around 350–400°F. Too hot and you'll split the casings. Too cool and you'll never get that char. On a gas grill, medium burners work perfectly. On charcoal, set up a two-zone fire and keep the brats over the indirect side first, then finish over direct heat.
Step 2: Go Straight to the Grate
Place brats directly on the grill grate. Do not pierce the casings. The natural casing is the flavor barrier — everything juicy stays inside when you leave it intact. Piercing brats is one of the most common mistakes home grillers make.
Step 3: Low and Slow with a Finish
Grill for 5–6 minutes per side, flipping once. You're looking for a deep golden-brown char on the outside. Internal temp should reach 160°F — use an instant-read thermometer if you want to be precise.
Step 4: Rest, Then Serve
Give them 2 minutes off the grill. The juices redistribute and the casing tightens just a bit, making every bite clean and juicy. Serve in a toasted bun with stone-ground mustard — the acid cuts through the smoke perfectly.
Which Flavor for Which Occasion?
- Wild Rice & Cheddar — The quintessential Minnesota brat. A natural with sauerkraut.
- Smoked Maple — Pairs beautifully with apple butter or honey mustard.
- Jalapeño Beer Cheddar — Needs nothing but a cold beer alongside it.
- Bacon & Cheddar — Goes great with caramelized onions and a pretzel bun.
- All Beef Prime Rib & Horseradish — The showstopper for a backyard dinner party.
The Brat Beer Bath: To Do or Not to Do?
The classic beer bath — simmering brats in beer and onions before grilling — is a beloved tradition. With raw brats, it helps cook the interior before you char the outside. With Stittsworth pre-cooked brats, it's optional. If you love the flavor infusion, go for it: 12 oz of your favorite lager, half an onion, and 10 minutes of simmering before the grill. The beer opens the casing a bit so you'll lose some of that snap, but you gain incredible depth of flavor.
Order Stittsworth Brats Online
Ready to upgrade your grill game? Shop all 9 brat flavors — shipped fresh from our Turtle River, MN smokehouse to your door. Minimum order for free shipping available.