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  2. How to brine bratwurst for grilling - AOL

    www.aol.com/lifestyle/prep-bratwursts-cooking...

    Place the brats on the grill and let the casings get to desired color, turning twice. Cook on the grill for 5-8 minutes at 400-450 F, turning as needed until done. While finishing up, place your ...

  3. How to Grill Brats Perfectly Every Time - AOL

    www.aol.com/grill-brats-perfectly-every-time...

    Fire up the BBQ and grill a perfect batch of juicy bratwurst sausages at your next cookout. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: ...

  4. How to Grill Brats Like a Pro from Wisconsin - AOL

    www.aol.com/lifestyle/grill-brats-pro-wisconsin...

    The post How to Grill Brats Like a Pro from Wisconsin appeared first on Taste of Home. To learn how to grill brats like a Wisconsinite, start by parboiling the sausages in beer. Then, grill to finish.

  5. Nürnberger Rostbratwurst - Wikipedia

    en.wikipedia.org/wiki/Nürnberger_Rostbratwurst

    3 Nürnberger Rostbratwürste with mustard in 2 slices of bread, also called Drei im Weckla. A typical preparation of them is well roasted on the grill and placed three at a time between two slices of bread, seasoned with mustard, also called "Drei im Weckla" in Nuremberg.

  6. Thuringian sausage - Wikipedia

    en.wikipedia.org/wiki/Thuringian_sausage

    For the people of Thuringia, grilled Thuringian sausage is not merely the local cuisine. The grill is at the very core of Thuringian culture. Mostly beer instead of water is used to cool the grill, and the type of grill is a matter of doctrine. Mustard, preferably local, is the traditional condiment.

  7. Sausage making - Wikipedia

    en.wikipedia.org/wiki/Sausage_making

    Keep refrigerated. Cook bratwurst, bockwurst thoroughly before eating. Consume within 3 days or freeze Uncooked smoked sausage: Smoked, country style, mettwurst, keilbasa. Keep refrigerated. Cook thoroughly before eating. Consume within 7 days or freeze. Cooked smoked sausage: Frankfurter, bologna, cotto salami: Keep refrigerated.

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