Best BBQ Brats: Sausages on the Grill

There are a variety of classics to master on the grill, so if you’re grilling regularly, that means you’re getting good practice. It’s no question sausages and hamburgers rival each other for BBQ favourites. It’s time to put this feud to rest. After all, grilling is about loving, not fighting. And who could pass up this tasty dish?

When it comes to cooking sausages, you can choose between buying pre-cooked or raw sausages. Usually it is best to go with raw, because pre-cooked might mean over-cooked. Next, the sausages should be grilled on a low setting so the casing expands naturally. If it expands too quickly, it will end up breaking, which means you’ll lose flavour and juice, and your sausages will dry out on the grill.

stainless steel sausage tongs

Flip those brats with efficiency! You can grab three or more sausages at a time with stainless steel sausage tongs from Weber. You’ll want to flip the sausages after five to seven minutes so that they can cook through evenly.

When the sausages are nice and golden brown, they will come off of the grill easily. If you want to brown the sausages more, turn the grill to a medium heat. Try grilling sausages a little differently with a recipe below!

Don’t miss out on your chance to win a brand new Q 3200 gas grill from Weber Grills – our Show Us Your Worst Contest is still underway! Follow the link for submission details:



Serves: 6 // Prep time: 20 minutes | Grilling time: about 28 minutes | Special equipment: 1 large disposable foil pan, 1 small disposable foil pan


1 tablespoon unsalted butter

1½ teaspoons all-purpose flour

½ cup milk

2 teaspoons country-style Dijon mustard

1 teaspoon Worcestershire sauce

½ cup grated sharp cheddar cheese (2 ounces)

½ cup grated Gruyère cheese (2 ounces)

2 tablespoons freshly grated Parmigiano-Reggiano® cheese


2 bottles (each 12 fluid ounces) Belgian-style wheat beer or ale

2 medium red onions, each cut in half and thinly sliced

1 tablespoon country-style Dijon mustard

1 tablespoon granulated sugar

6 fresh bratwurst, pierced several times with a fork

6 submarine sandwich buns, split


  1. Prepare the grill for direct and indirect cooking over high heat (450° to 550°F).
  2. In a small saucepan over medium-high heat, melt the butter. Add the flour and cook until the mixture turns a light beige color, about 2 minutes, stirring constantly. Whisk in the milk, mustard, and Worcestershire sauce and cook until the mixture thickens, about 2 minutes, whisking occasionally. Add the three cheeses and stir until they are melted. Set aside and reheat gently just before serving.
  3. Brush the cooking grates clean. In a large disposable foil pan combine the beer, onions, mustard, and sugar and then add the brats. Place the pan over direct high heat, close the lid, and bring the liquid to a simmer. Simmer until the brats are evenly colored and no longer look raw, about 20 minutes, turning occasionally. If the liquid starts to boil, temporarily move the pan over indirect heat to prevent the bratwurst from splitting open.
  4. Lower the grill’s temperature to medium heat (350° to 450°F). Transfer the brats to a small disposable foil pan and place the pan over indirect heat. Strain the onions through a colander into the pan with the brats. Put the onions back in their original pan and place the pan over direct medium heat. Close the lid and cook until the onions are very tender, about 8 minutes, stirring occasionally.
  5. After the onions have cooked for about 2 minutes, remove the brats from the liquid, discard the liquid, and grill the brats over direct medium heat until browned, about 6 minutes, turning occasionally. During the last minute of grilling time, toast the buns, cut side down, over direct heat.
  6. Place each brat inside a bun and then top with onions. Spoon the sauce over the onions or serve the sauce on the side.


Recipe by Jamie Purviance can be found on