Use low, slow touch for bratwurst
KOHLER, Wis. — For those worried about how best to grill bratwurst, Steven Raichlen, author of "BBQ USA" and host of PBS' Barbecue University, has a few words of advice:
A burnt bratwurst may not be a done bratwurst; it can be an unfortunate sign of impatience.
"The key to grilling a highly flammable food like sausage is to use moderate heat and grill slowly," says Raichlen.
"High heat is good for searing steak, when the outside needs to be more well-done than the inside. Searing sausage may cause the brat to burst and casing to split, releasing all its good juices. And you certainly don't want your brat to be charred on the outside but undercooked on the inside."
Raichlen recommends a "low and slow" approach. That means grilling brats on a moderate flame until the internal temperature reaches 180 F, about 25 minutes.
Raichlen offers an easy trick to determine the appropriate grill temperature. "Hold your hand about four inches above the grate," he says, "and start counting one-Mississippi, two-Mississippi, and so on. Soon the intensity of the heat will force you to remove your hand. A moderate fire perfect for brat grilling is a five- to six-Mississippi fire."
Grillers who prefer gas grilling should start the flame at a medium setting. Then as brat juices start to flow, be ready to lower the heat as needed.
Brats can be cooked either directly over the fire or indirectly, meaning the fire is on one side or opposite sides of the grill and the food is cooked over the unlit portion. Indirect grilling allows grillers to cook sausage with zero risk of burning the exterior.
Another method: Raichlen recommends partially poaching the sausages in beer or wine before grilling. This has the added advantage of adding flavor and melting out some of the excess fat. After par-poaching the brats, grill them until brown (about 4 to 6 minutes on each side) turning with tongs.
Brats can also be brushed with oil lightly before putting them on the grill.
Piercing the casing with a fork is a no-no. Poking a brat will release the juices and result in a dried-out brat. Flare-ups are the curse of great grillers. When dripping fat causes flare-ups, you'll need to move the sausage to another section of the grill. For this reason, it's important not to crowd the grill when cooking sausages.
Source: Johnsonville Sausage, Kohler, Wis.