Ready for a tasty summer treat? Indulge in this irresistible bourbon bathed bratwursts recipe!

We love a good bratwurst sandwich, but we’re also fond of a smooth, velvety bourbon. So, naturally, we brought these two flavors together. And let’s just say that it is a culinary match made in heaven. These bratwursts turned out so delicious that they have become a permanent item on our cookout menu.

Sausage bath

Grilled bratwursts are typically nestled into a beer and onion bath over low heat until they are ready to serve. For this recipe, we steep the brats in a warm bourbon bath before grilling–with the option of returning them to the broth afterward. The reason for doing this is so the sausages can soak up as much flavor and aroma as possible. Don’t worry; the bourbon flavor will not overpower the bratwursts.

What you’ll need

1. Good quality bourbon. We recommend using either a 10 year Four Roses Bourbon or Texas bourbon for this braised sausage recipe.
2. Low-sodium chicken or vegetable broth, either store-bought or homemade. Beef broth has a deep flavor that does not pair well with bourbon. Beef pairs well with red wine, while bourbon needs a milder liquid like chicken or vegetable broth.
3. Vinegar. We used apple cider vinegar in the bourbon bath as it offers a slight bite and fruity undertones. Substitute with distilled vinegar but avoid richer vinegars like balsamic.
4. Buns and condiments. We love a good pretzel bun for this recipe, but any hot dog or hoagie bun will do. Serve these sausages with a good-quality grainy mustard, sauerkraut, and chopped white onions.
5. Bratwurst: Use good-quality brats. We sourced ours from Porter Road, and they were fantastic! However, you can find great bratwursts at your local grocery store. Ask your butcher for their recommendations. 

Ingredients

• 6 bratwursts
• Chicken or vegetable broth
• Texas Bourbon (or your favorite bourbon)
• Apple Cider vinegar
• Garlic
• Whole black peppercorns
• Butter
• Bay leaf

How To Make Bourbon Bathed Bratwursts

• Start the bath: In a medium-sized pot, add all bourbon bath ingredients, and simmer over low heat for 3-4 minutes. Carefully add brats to the bath; we don’t want them to break!. Cover the pot and gently warm on low for 15-20 minutes. Alternatively, you can use a slow-cooker to keep the brats warm in the bourbon bath.
• Grilling: Preheat your grill for medium-high heat (375 degrees F).
• Remove brats from the bath and place them onto a large plate or cutting board. Blot excess moisture off with paper towels.
• Place bratwursts on the grill and cook for 3-4 minutes per side, or until they have a nice golden brown color with grill marks. You can also slice them ¾ of the way through (lengthwise) and grill them. Shorten the cooking time if choosing to do the latter.
• Serving: Once done, remove brats from the grill, and serve with your favorite mustard and sides. These make excellent sausage sandwiches too.

Safety tip

If you plan to return the brats to the broth after grilling, make sure to reheat the liquid on your stovetop for 3-4 minutes on medium-high heat. Doing this will kill off any bacteria left behind from the raw brats. Let the mixture cool slightly before placing the cooked brats back. You can also make up two batches of the bourbon bath if feeding a large group. Use the first batch as instructed in the recipe, and place the second batch in a slow-cooker over low heat. Take the bratwursts straight from the grill to the slow-cooker, cover, and let your guests help themselves to these awesome bourbon bathed bratwursts.

Make these brats on the stove top

• Since these bratwurst will slowly cook in the braising liquid, there is no need for a long cooking time.
• Heat a skillet or griddle pan over medium-high heat. Add a small amount of oil.
• Transfer sausages from bourbon bath to the skillet. Be careful as the liquid could cause some splattering. Reduce heat to medium.
• Cook bratwurst on 3 minutes per side, until they are nicely browned and reach an internal temperature of 165 degrees F.
• Once cooked though, place them onto a parchment lined tray and serve, or return them back to the bourbon bath. See above for safety tips.

More bourbon recipes

• Bourbon BBQ Sauce
• Bourbon BBQ Spritz
• Apple Butter-Bourbon Pork Chops
• Bourbon Pork Belly Burn Ends

Print

Bourbon Bathed Bratwursts

If you haven’t tried the bourbon version, you are missing out. Don’t worry. The flavor is subtle, meaty and delicious!

Course Main Course

Cuisine American, American BBQ

Keyword bourbon brats, bourbon recipes, Bratwurst, bratwurst recipes, Grilled Brats, sausage recipes, superbowl recipes

Cook Time 28 minutes minutes

Total Time 28 minutes minutes

Servings 6 people

Calories 345kcal

Author Derrick Riches and Sabrina Baksh

Ingredients

• 6 bratwursts
• For bourbon bath:
• 2 cups chicken or vegetable broth
• 3/4 cup bourbon Four Roses Bourbon
• 1/2 cup cider vinegar
• 1/2 cup water
• 2 cloves garlic peeled and left whole
• 1 tablespoon whole peppercorns
• 1 tablespoon butter
• 1 bay leaf

Instructions

• In a medium-sized pot, add all bourbon ingredients, and simmer over low heat for 3-4 minutes. Carefully add brats to the bath; we don’t want them to break!. Cover the pot and gently simmer for 20 minutes.
• Preheat grill for medium-high heat. Remove brats from the bath and place them onto a large plate or cutting board.
• Add bratwursts on the grill and cook for 3-4 minutes per side, or until there is a nice golden brown color with grill marks present. You can also slice them ¾ of the way through (lengthwise) and grill them. Shorten the cooking time if choosing to do the latter.
• Once done, remove brats from the grill, and serve with your favorite mustard and sides. These make excellent sausage sandwiches too.

Notes

If you plan to return the brats to the broth after grilling, make sure to reheat the liquid on your stovetop for 3-4 minutes on medium-high heat. Doing this will kill off any bacteria left behind from the raw brats. Let the mixture cool slightly before placing the cooked brats back. You can also make up two batches of the bourbon bath if feeding a large group. Use the first batch as instructed in the recipe, and place the second batch in a slow-cooker over low heat. Take the bratwursts straight from the grill to the slow-cooker, cover, and let your guests help themselves to these awesome bourbon bathed bratwursts when they are ready. 

Nutrition

Calories: 345kcal | Carbohydrates: 7g | Protein: 13g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 578mg | Potassium: 346mg | Fiber: 1g | Sugar: 4g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

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