These Grilled Brats with Mustard Relish are perfect for a cookout or just a weeknight dinner. If you want a change from hot dogs and burgers, you will love these juicy, lightly charred bratwurst sausages. Enjoy with homemade mustard relish that is so much tastier than store bought!
Grilled brats definitely represent delicious foods we love to grill during the summer. Those grill marks means they are smoky, slightly charred and cooked to perfection. We grill year round and love to cook Lemon Pepper Pork Chops, Chicken Legs, Haddock and even Turkey Breast. Food cooked outside just tastes better!
Ingredients
- liquid from can of sauerkraut (save sauerkraut to serve with brats)*
- apple cider vinegar
- chopped onion
- garlic powder
- celery seed
- brown sugar (or brown sugar substitute)*
How to make Grilled Brats
- Combine all ingredients and bring to a boil in a large pan. Place bratwurst in pan, lower flame to low heat and simmer for 5 minutes. Don't pierce the brats. They will cook and remain juicy if you just let them simmer in the liquid. Drain bratwurst from liquid when ready to grill.
Grill on outdoor or indoor grill for about 6-7 minutes or until bratwurst registers 160°F on a meat thermometer.
How to make Mustard Relish
- Mustard relish goes beyond being delicious only on hot dogs. Try it on sandwiches, in potato or macaroni salad and on sausages, kielbasa and bratwurst.
- You can use sweetened pickle relish but if you like to control the sugar, use unsweetened pickle relish and add your own sugar.
- For a bit more kick, increase the horseradish in the recipe or add a pinch of red pepper flakes. Always taste the relish before serving to make sure it is to your preferred taste.
- Combine relish, sugar, onions, mustard, horseradish and spices. Refrigerate until ready to serve.
- liquid from can of sauerkraut (save sauerkraut to serve with brats)*
- apple cider vinegar
- chopped onion
- garlic powder
- celery seed
- brown sugar (or brown sugar substitute)*
What is a great beer substitute for brats recipe?
- Although many people like to cook their brats in beer, this is a "no beer needed" recipe. Beer adds an earthy, rich and full-bodied flavor. And we definitely want lots of flavor to cook the bratwurst in first before they are grilled. But there are plenty of ways to substitute it.
- You could use some apple cider or white or red wine in the recipe. If you'd like to stay alcohol free, there are plenty of non-alcoholic beers available.
- Cooking the brats with onion, apple cider vinegar, some sugar and the liquid from sauerkraut will make them very flavorful and juicy.
- Chicken, beef or vegetable broths or stocks add extra flavor to bratwurst.
Frequently Asked Questions
Whole grain mustard seeds are more coarse and give recipes more chew, but you can use stone ground which has finer ground seeds. Other choices are the spicy brown variety, yellow and Dijon mustards. A walk down the grocery aisle will show you a large variety of mustards available.
Parboiling sausage and bratwurst before grilling ensures even cooking. If the brats cook too quickly on the grill, they could split or burst and you will lose all the juices and they will become dried out.
If you are looking for something a bit spicier, my Sweet Jalapeno Relish is great on bratwursts. Sauerkraut is a tasty side. Try some Cajun coleslaw, chopped onions or Fried Red Cabbage. My 4 Bean Vegetable Salad would be a delicious side dish as well.
Please let me know if you enjoyed this recipe. 5 Star ratings tell me what you like and want to see more of. 😊
Grilled Brats with Mustard Relish
- Prep Time: 10 minutes
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Category: Condiment
- Method: Grill, Stir
- Cuisine: American
Description
These Grilled Brats with Mustard Relish are perfect for a cookout or just a weeknight dinner. If you want a change from hot dogs and burgers, you will love these juicy, lightly charred bratwurst sausages. Enjoy with homemade mustard relish that is so much tastier than store bought!
Ingredients
Mustard Relish
- ½ cup unsweetened pickle relish*
- 2 tablespoons whole grain mustard *
- 1 teaspoon garlic powder
- 2 teaspoons prepared horseradish
- 2 tablespoons chopped onion (yellow, white or red)
- 2 teaspoons sugar (or sugar substitute)*
- ¼ teaspoon celery seeds
- ⅛ teaspoon red pepper flakes
- salt and pepper to taste
Bratwurst
- 5 links bratwurst
- ½ cup liquid from can of sauerkraut (save sauerkraut to serve with brats)*
- ¼ cup apple cider vinegar
- ½ cup chopped onion
- ½ teaspoon garlic powder
- ¼ teaspoon celery seed
- 2 tablespoons brown sugar (or brown sugar substitute)*
Instructions
Mustard Relish
- Combine relish, onions, sugar, mustard, horseradish and spices. Taste test for sweet and spicy. Add what you need for your preference. Keep in refrigerator until needed.
Grilled Brats
- Combine all ingredients except the brats in a large fry pan and bring to a boil. Add the brats, do not pierce, and let them simmer in the liquid for about 5 - 6 minutes. No need to cover the pan.
- If you aren't quite ready to grill them, turn off the heat and leave the brats in the liquid for up to 30 minutes. Any longer than that, drain the brats and store in refrigerator until grill time.
- Using an indoor or outdoor grill, cook the brats on medium flame, turning once, until they register 160°F on a meat thermometer.
- Serve brats with mustard relish.
Notes
*If you don't have relish, you can use finely chopped dill pickles instead.
*Use water or broth instead of the sauerkraut liquid if you prefer.
*Any sugar is fine if you don't have brown; you just want a bit of sweetness to compliment the apple cider vinegar. I use Swerve brown sugar for a sugar free option.
*Don't skip the simmer step for the bratwurst. It will help them cook evenly and keep their juices inside the brat and not seep out.
*The mustard relish will keep in the refrigerator for 2-3 weeks. Store in airtight container and give it a good stir before serving. You could freeze it as well for up to 2 months. Defrost overnight in the refrigerator. I have found relishes to be a bit mushier and more bland after freezing though.
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