Indirect grilling bratwurst
Wisconsin tradition calls for direct grilling bratwurst, a task that requires a moderate flame and constant attention to keep turning the sausages.
So, I set up the giant Ranch grill for indirect grilling (coals on the side, brats away from the heat over a drip pan in the center). I tossed a few hickory wood chunks on each mound of coals and lowered the grill lid.
What emerged a half hour later was a revelation.
Indirect grilling produced a snappy, crackling crisp casing. The interior swelled with sweet, spicy, savory, squirting juices. The wood smoke endowed the brats with a handsome bronze patina and an extra layer of flavor, turning Wisconsin’s favorite sausage into—how else can I express it—barbecue.
Equally remarkable is what didn’t happen with direct grilling. No split casings. No fatty juices dripping onto the coals. No fiery flareups. No brats burnt on one side and still raw on the other.
Speaking of sausage, indirect grilling with wood smoke delivers excellent Italian sausage, chorizo, linguica, and other sausages. And the technique works equally well on a gas grill, in a pellet grill, and in a smoker.
The secret to bratwurst awesomeness? In three simple words: indirect grill it.
Bratwurst Recipes
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