What to serve with grilled brats?

Like hot dogs and Italian sausages, grilled brats are a main dish sandwich of sorts. Topped with peppers and onions, one might say they were a meal in themselves. That said, it's nice to serve some side dishes along with brats such as cold salads, beans, chips, or corn on the cob.

Can you grill brats without boiling them?

There's a lot of debate about boiling or not boiling them. Some say boiling adds flavor while others claim it leaches flavor. We've done both with great success. Make our Beer Brats and these Grilled Brats and let us know which you prefer!

Can you freeze grilled brats?

If you've got lots of leftover brats and not enough folks to eat them, you can definitely freeze them to reheat at a later date. Chill them and wrap for freezing. Store in the freezer for up to a month. To serve, reheat in the microwave or in a skillet.

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Published: May 22, 2021 by Jessica Fisher

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Comments

Janice Mast

September 11, 2021 at 8:07 am

Brats are much better if you simmer in beer/water before grilling
- Jessica Fisher
  
  September 11, 2021 at 10:44 am
  
  I think there’s quite a rivalry there. We like them both ways. You might want to try this: Drunken Brats and Caramelized Onions.
Michael D Colter

May 14, 2020 at 4:20 pm

The salt, pepper, and oregano on the pepper/onion mix really made it yummy. I followed advice above and was careful not to overcook the mixture, you still want vibrant flavors and a bit of a ‘bite’. I put this on some hot italian sausage and the flavors were magnificent. Thanks!
- Jessica Fisher
  
  May 15, 2020 at 10:43 am
  
  So glad to hear of your success. Thank you for the feedback.
Mareyan

April 11, 2020 at 1:05 pm

Have you ever roasted all the ingredients on a sheet pan?
- Jessica Fisher
  
  April 11, 2020 at 2:06 pm
  
  Not for this recipe, but that sounds like a great time-saving hack! Please let me know how it works out for you!
Susan

October 01, 2016 at 8:47 am

Hi Jessica. Do you think if I made a whole bunch of the onions and peppers (for a crowd of 50+), they would hold in a foil pan over sterno/steam table for a couple of hours? Would you add a liquid? Thanks.
- Jessica Fisher
  
  October 01, 2016 at 10:48 am
  
  I probably wouldn’t add liquid, but I would perhaps cook them a little al dente at the start so that they don’t get too soggy. How fun!
Marysol

October 17, 2011 at 3:51 am

If I were to make a batch and keep in the fridge, how long do you think it would last?
- Jessica
  
  October 17, 2011 at 11:43 am
  
  I think the onions and peppers would keep well for about three days. That’s my general rule of thumb.
Jessika

January 09, 2011 at 3:13 pm

Oh! This is how my sister-in-law’s family makes them(in SD!) and they are delicious! Enjoy!
Jennifer

September 06, 2010 at 2:54 pm

I’ll definitely be making this during the upcoming football season, thanks so much for the recipe! Go Broncos!! 😉 hehe…

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