Variation
Beer Bath Method: Simmer the brats in a pot with beer and onions for 10 minutes before finishing them on the grill for a deeper flavor.
Dinner · Main Course · Grilling · German-American
Grilled Brats With Spicy Beer Mustard
Enhance your cookout with these perfectly charred grilled brats served alongside a bold, homemade spicy beer mustard that cuts through the rich, savory meat.
Prep
10 min
Cook
15 min
Difficulty
Easy
Serves
6
Preparation
Get these tasks done before you start cooking.
Prepare the Mustard
- 1
Soak Seeds
Combine mustard seeds, beer, and vinegar in a small glass jar. Let sit at room temperature for at least 4 hours or overnight for the seeds to soften.
Tip: Using a hoppy IPA adds a distinct bitterness that pairs well with fatty meats.
- 2
Blend
Transfer the mixture to a blender or food processor. Add honey, salt, and turmeric, then pulse until you reach your desired texture.
Tip: For a rustic feel, leave plenty of whole seeds intact.
Grill Setup
- 1
Heat Zones
Preheat your grill to medium heat, approximately 350 degrees Fahrenheit. Create a two-zone setup with high heat on one side and no direct flame on the other.
Tip: Direct high heat often causes the skins to burst prematurely.
How to Make Grilled Brats With Spicy Beer Mustard
Total time: 25 min · Yields 6 servings
- 1
Prep the Sausages
Lightly brush the exterior of each bratwurst with neutral oil. This prevents sticking and helps achieve a uniform, golden-brown color during the cooking process.
- 2
Sear Indirectly
Place the brats on the cooler side of the grill. Cover and cook for 8 to 10 minutes, turning occasionally, until the internal temperature reaches 150 degrees Fahrenheit.
- 3
Char for Flavor
Move the sausages to the direct heat zone. Grill for 2 to 3 minutes per side until the casings are crisp, browned, and the internal temperature reaches a safe 160 degrees Fahrenheit.
- 4
Toast the Buns
Open the buns and place them face-down on the grill for the final 60 seconds of cooking time. Watch closely to prevent burning.
- 5
Assemble
Place each bratwurst in a warmed bun. Spread a generous tablespoon of the spicy beer mustard over the top and add sautéed onions or sauerkraut if using.
Chef's Tips
- Never poke holes in the sausages before grilling as this allows the flavorful juices to escape.
- If your mustard is too thick after blending, add a teaspoon of water or beer at a time to reach the right consistency.
- For the best snap, look for bratwursts in natural casings rather than synthetic ones.
What to Serve with Grilled Brats With Spicy Beer Mustard
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve alongside a chilled pilsner or the same beer used in the mustard.
- Offer extra mustard on the side for dipping.
- Top with pickled jalapeños for those who prefer more heat.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Cheesy Brats: Use jalapeño cheddar infused sausages for an extra kick of heat and creaminess.
Storage & Reheating
Store the spicy beer mustard in an airtight jar in the refrigerator for up to 3 weeks. Cooked brats will last 3 to 4 days in the fridge.
Further reading
Frequently asked questions
How long does it take to cook grilled brats?
On average, it takes about 12 to 15 minutes to cook brats on a medium-heat grill. Using a meat thermometer to ensure they reach 160°F is the most accurate method.
Should I boil my brats in beer before grilling?
It is not strictly necessary, but simmering them in beer first can help ensure the interior is cooked through without burning the outside, especially if you are multitasking at a large BBQ.
What is the best temperature for cooking grilled brats?
Aim for a medium heat of 300°F to 350°F. High temperatures can cause the fat to expand too quickly and burst the casing, resulting in a dry sausage.
Can I make the spicy beer mustard ahead of time?
Yes, it is actually recommended to make the mustard at least 24 hours in advance. The flavors meld and the initial sharp bitterness of the seeds mellows out over time.
Why is my homemade mustard so bitter?
Freshly ground mustard is naturally very bitter. Letting it sit in the refrigerator for a few days allows the chemical compounds to stabilize and results in a smoother flavor.
What type of beer is best for a spicy beer mustard?
A mid-range lager is classic, but an IPA adds a complex citrus and hop profile. Avoid very dark stouts unless you want a chocolatey, malt-heavy flavor.
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