Michael Symon's Tip For Grilling Perfect Bratwursts Every Time

The quintessential bite of brat

A crucial part of preparing these "beer brats" is selecting the ideal beer for poaching. A light beer, such as a pilsner, works wonderfully, but if you want to embrace the Oktoberfest spirit, consider a German beer crafted in the style of traditional Oktoberfest brews, which typically resemble a classic German lager.

To grill the bratwurst properly, set up your grill with "hot" and "cold" zones, allowing the sausages to cook slowly and evenly. Once they are nicely browned, it’s time to place them in a bun and unleash the fun with an array of toppings. Michael Symon prefers using a hard roll, also known as a Kaiser roll, for his bratwurst. For toppings, he opts for "sauerkraut, sometimes caramelized onions, and a really great mustard." Symon is also the co-owner of POP Mustards, a Cleveland-based brand specializing in whole-seed mustard that he highly recommends.

Staying true to Bavarian tradition, Symon’s topping selections are classic. While there are many varieties of bratwurst with unique regional backgrounds, nearly all are traditionally served with sweet mustard and a side of sauerkraut, which is regarded as a national superfood in Germany, despite not having originated there. When it comes to crafting the perfect brat, Symon believes in simplicity. "You don’t need much more than that," he states. "Sauerkraut, sausage, bun, mustard. Life’s good."