How Long to Grill Bratwurst
Grill raw bratwurst over medium heat (about 300–350°F / 149–177°C) for 18–22 minutes total, turning every few minutes, until the internal temperature reaches 160°F (71°C). Pre-cooked bratwurst needs far less time — about 10–12 minutes — since it only needs to reheat and brown, not cook through raw meat.
Time shifts with sausage diameter, whether the links came straight from the fridge or sat out briefly first, whether you parboil or beer-simmer them before grilling, and how directly they sit over the heat source, since bratwurst casings burst easily under high, direct flame.
For food safety, raw sausages made from ground pork, beef or a blend must reach a minimum internal temperature of 160°F (71°C), the same standard that applies to any ground or comminuted meat, according to the USDA Food Safety and Inspection Service. Unlike a whole muscle cut, ground meat inside a casing does not carry the same lower "whole cut" safe minimum — it needs the higher, ground-meat temperature throughout.
Timing: Raw Versus Pre-Cooked
| Type | Grill Time | Target Internal Temp | Timer |
|---|---|---|---|
| Raw bratwurst, direct medium heat | 18–22 minutes, turned every 3–4 minutes | 160°F (71°C) | |
| Pre-cooked bratwurst | 10–12 minutes, turned occasionally | Heated through, browned exterior |
Check the package label if you are unsure whether your bratwurst is raw or pre-cooked — the two require meaningfully different times, and treating raw sausage like pre-cooked risks serving it underdone.
Parboiled or Beer-Simmered First, Then Grilled
| Method | Simmer Time | Grill Time After |
|---|---|---|
| Simmer in beer or broth, then grill | 12–15 minutes at a gentle simmer | 5–8 minutes, just to brown and finish |
| Grill from raw, no simmer | Not applicable | 18–22 minutes total |
Simmering first reduces the risk of a burst casing over direct flame and guarantees the interior reaches a safe temperature before the grill's job becomes purely about color and char. Confirm 160°F (71°C) with a thermometer either way — the simmer step lowers risk but does not replace the final check.
What Changes the Time
Casing diameter
A thick, traditional bratwurst link takes longer than a thinner, smaller-diameter sausage of the same weight, since heat has farther to travel to the center. Mixed batches of different sizes on one grill need to come off at different times rather than all at once, so group similar-sized links together on the grate where possible.
Direct versus indirect heat
Direct high heat browns the casing quickly but risks splitting it before the interior is safely cooked, releasing juices and drying the sausage. Indirect or medium heat with occasional turning cooks more evenly through to the center without that risk.
Starting from the fridge versus room temperature
Links straight from the refrigerator take a few extra minutes compared with those rested at room temperature for 15–20 minutes first. Never leave raw sausage out longer than that window before grilling, to limit bacterial growth on the surface.
Number of links on the grate
A grate packed tightly with links cooks more slowly and less evenly than one with space around each sausage for heat to circulate. Cooking in two smaller batches rather than one crowded batch often finishes faster overall and produces more consistent color on every link, since each one gets even exposure to the grate's heat instead of shielding its neighbor.
Comparing to Burgers and Smoked Pork
Bratwurst's 160°F target sits at the same ground-meat safety floor as grilled burgers, since both are made from ground or emulsified meat rather than a whole muscle cut. If you would rather cook a whole cut of pork low and slow instead of grilling sausage, smoking a pork shoulder follows a very different schedule — hours rather than minutes — aimed at breaking down connective tissue for pulled pork.
Beer-Braised Bratwurst on a Half-Grill Setup
A common method splits the grill into two zones: sear links briefly over direct heat for 3–4 minutes per side to build color and grill marks, then move them to indirect heat or a foil pan of simmering beer and onions for the remaining time until they reach 160°F (71°C). This combination gives the char of direct grilling without the higher risk of a burst casing that comes from cooking entirely over open flame. Expect the full process, direct sear plus indirect finish, to land close to the same 18–22 minute total as grilling from raw over medium heat throughout. Sliced onions left in the simmering liquid afterward make a good topping once softened and lightly caramelized.
How to Tell It Is Done
Insert an instant-read thermometer into the center of a link through one end, avoiding the very tip, and confirm 160°F (71°C). The casing should be evenly browned with visible grill marks and should feel firm, not squishy, when pressed with tongs. Juices that run should be clear rather than pink or cloudy. Do not rely on cutting a link open to check color — that releases juices and dries the sausage before it is served.
Storage and Leftovers
Refrigerate leftover grilled bratwurst within two hours in a covered container, and use it within 3–4 days. Reheat to 165°F (74°C) before eating, whether on the stovetop, in the oven, or briefly on the grill again — reheating temperature runs slightly higher than the original cooking target as a general food-safety practice for leftovers. Leftover links also freeze well, sliced or whole, for up to two months if you would rather hold them longer than the refrigerator window allows.
Common Mistakes
- Grilling raw bratwurst over high direct heat the whole time often splits the casing before the center reaches 160°F, releasing juices and leaving the sausage dry despite looking well-browned on the outside.
- Confusing pre-cooked and raw bratwurst on the package label leads to serving undercooked sausage when raw links are timed as though they only needed reheating rather than full cooking through.
- Skipping a thermometer check and judging doneness by char color alone misses that a well-browned exterior can still sit over a center that has not reached a safe internal temperature.
- Piercing links repeatedly while grilling to "check" them releases fat and juice into the flames, causing flare-ups and leaving the sausage noticeably drier by the time it is actually done.
- Simmering in beer first and then assuming the sausage is automatically safe skips the final thermometer check — simmering lowers risk but grilling afterward still needs to reach 160°F on its own.
Quick Answers
How do you know when bratwurst is done on the grill?
Check with an instant-read thermometer inserted into the center of a link — it should read 160°F (71°C). The casing should be evenly browned and firm to the touch, with clear rather than pink juices when pierced.
Should you boil bratwurst before grilling?
It is optional but common — simmering in beer or broth for 12–15 minutes first reduces the risk of a split casing on the grill and shortens the grill time to about 5–8 minutes for browning. Confirm 160°F either way.
How long does pre-cooked bratwurst take on the grill?
About 10–12 minutes over medium heat, turned occasionally, since it only needs reheating and browning rather than cooking raw meat through. Check the package to confirm whether your bratwurst is raw or pre-cooked before timing it.