How to Cook Bratwurst the German Way

That first bite of a perfectly cooked bratwurst: the "Knack" (that satisfying snap), then all the juicy, spiced flavor rushing out. But if you've ever wondered how to cook bratwurst without it ending up crunchy on the outside and dry on the inside, you're not alone, and it's an easy fix.

I live in Germany and have been eating brats all my life, from fairs to Christmas markets to our own backyard grill. Below I'll show you the best way to cook bratwurst the German way (spoiler: Germans skip the boiling), with grilled bratwurst cooked low and slow, plus how to cook it in the pan, in the oven or in the air fryer.

What Is Bratwurst?

Bratwurst, often shortened to "brats" in the US, is a general term for various types of German sausages that are meant to be fried or grilled.

The name Bratwurst is put together from two Old High German terms, "brāto" (which means lean meat) and "wurst." In essence, it translates simply as "meat sausage." Of course, the word also sounds a lot like "braten," which means to fry, and that's exactly what we do with it! [Source: Wikipedia]

Most bratwurst is made from pork, but you will also find veal, beef, or a mix. Typical spices are marjoram (affiliate link), caraway, garlic, nutmeg and pepper, but every region in Germany has its own specialty, and their size, texture and spices vary according to their regional origins.

Bratwurst has been around for a long time. The first written mention dates back to 1404, in a monastery account near Arnstadt in Thuringia. Nuremberg likes to claim it was even earlier, and the poet Goethe reportedly had his bratwurst sent from Nuremberg to Weimar.

Fresh vs. Precooked Brats (Roh vs. Gebrüht)

You will find brats as raw sausages (roh) or preboiled sausages (gebrüht). In Germany, the preboiled sausage is most common. The raw sausages tend to have a coarser texture than the preboiled ones. Raw ones are so fresh that some, like the Thüringer, must be sold on the same day they are made.

In American grocery stores, fresh (raw) brats are very common, so always check the label. "Fresh" or "uncooked" means raw, and the brats need to reach 160°F inside. "Fully cooked" or "smoked" means precooked, so they only need heating through and brow.

The Best Way to Cook Bratwurst

The best way to cook bratwurst is low and slow first, then browned. On the grill, cook the brats over indirect heat until they reach 160°F (71°C) inside, then give them 2 to 3 minutes per side over direct heat. No grill? Pan-fry them over medium heat, the everyday German way.

Honestly, there is no wrong way, only a wrong temperature. Too hot, and you get exactly the problem we talked about: burnt and split on the outside, raw or dry on the inside. Every method below works as long as you go gently. Pick the one that fits your day:

How to Grill Brats the German Way

The best way to grill brats is the "reverse sear" method. First, the brats are brought to temperature over indirect heat, in a slow and gentle process. Only at the end do you place them over direct heat and brown them to the desired color. This gives you extra juicy, flavorsome brats, and it eliminates the danger of ending up with bratwurst that is burned outside and still cold in the middle.

• Before you grill: Remove the brats from the fridge at least 1 hour before grilling, so they cook evenly.
• On a gas grill: Preheat to 392°F (200°C). Turn one burner off and leave the other on, so you have an indirect zone and a direct zone. Bring the brats to temperature on the indirect side with the lid closed.
• On a charcoal grill: Only place the charcoal in one half of the grill and leave the rest clear. Wait until the charcoal is burned to an even heat, then start the brats on the empty side with the lid closed.
• Small grill or no lid? Place the brats in a roasting pan with a rack on the grill for the same gentle, indirect effect.
• How long to cook brats on the grill: Over indirect heat, precooked brats take about 8 to 10 minutes and raw brats around 15 to 20 minutes to reach 160°F (71°C) inside. Then turn them over direct heat for 2 to 3 minutes per side to bring them to color.
• Use a thermometer: A meat thermometer is the easiest way to be sure they're done.

On the Stove (Pan-Fried Brats)

• Choose your pan: A heavy skillet, ideally cast iron, gives the best browning.
• Heat: Medium heat, about 300 to 320°F (150 to 160°C) on the pan surface. Too hot, and the casings will split.
• Fat: Just a little neutral oil. The brats release plenty of their own fat as they cook. Skip the butter, it burns.
• Raw brats: Add a splash of water to the pan with the brats and cover with a lid for the first few minutes. This gently cooks them through. Then take the lid off, let the water evaporate, and brown them.
• Precooked brats: No water needed, just brown them in the oil.
• Turn often: Use tongs, not a fork, and turn the brats every couple of minutes so they brown evenly on all sides.
• How long: About 15 to 20 minutes for raw brats and 10 to 12 minutes for precooked brats, until raw brats reach 160°F (71°C) inside.

In the Oven (Best for a Crowd)

The oven is the easiest way to cook a big batch of brats at once, and it's completely hands-off.

• Preheat: 400°F (200°C, or 180°C fan).
• Prepare the pan: Line a baking sheet with parchment paper and spread the brats out in a single layer, with a little space between them.
• Bake: About 18 to 22 minutes for raw brats and 12 to 15 minutes for precooked brats, turning them once halfway through. Raw brats are done at 160°F (71°C) inside.
• Extra color: For a darker, crispier skin, switch to the broiler (grill setting) for the last 2 minutes and watch them closely.
• Make it a sheet pan dinner: Add sliced onions and bell peppers around the brats, toss them with a little oil and salt, and everything cooks together.

In the Air Fryer (the Fastest Way)

The air fryer gives you crispy, juicy brats in about 15 minutes, with no extra oil and no pan to clean.

• Heat: Set your air fryer to 360°F (180°C). A preheat isn't strictly needed, but it gives a slightly crispier skin.
• Single layer: Place the brats in the basket with a little space between them. Overcrowding steams them instead of browning them.
• Cook: About 12 to 15 minutes for raw brats and 8 to 10 minutes for precooked brats, turning them once halfway through. Raw brats are done at 160°F (71°C) inside.
• Extra crispy: Turn the heat up to 400°F (200°C) for the last 2 minutes.
• From frozen: No need to thaw. Add about 3 to 5 minutes and always check the inside temperature.