Bratwurst with Pickled Peppers & Honey Mustard Sauce
Recipe type: Indirect and Direct Heat Grilling
Serves: 4 to 8
  • 4 tablespoons butter
  • 2 yellow onions, thinly sliced
  • 2 bottles (12 oz.) pilsner or pale lager style beer
  • 8 (or more) uncooked bratwurst sausages
  • Toasted sausage buns, for serving
  • Sliced pickled jalapenos, for serving
  • Sliced pickled sweet cherry peppers, for serving
  • Sauerkraut, for serving
  • Honey Mustard Sauce:
  • ¼ cup whole seed mustard - I used Maille
  • ¼ cup spicy brown mustard - I used Gulden's
  • 3 tablespoons honey
  1. Set up your grill for indirect cooking over medium to medium-high heat. Place a drip pan beneath the grate where the sausages will sit, leave the grate off for the time being.
  2. Melt butter in a large skillet over medium heat. Saute onions until soft, about 5 minutes. Add the beer and bring to a boil. Transfer the onions and beer to the drip pan and put the grates on.
  3. Cover grill and cook the sausages with indirect heat for anywhere from 20 minutes to 40 minutes depending on how big the sausages are and how hot your grill is. Flip them halfway through. Once the internal temperature is within 10 degrees of the finished temperature (145°F for a pork sausage), turn the heat to medium and finish cooking the sausages over direct heat. Continue grilling 3 to 4 minutes per side over direct heat to color and give the sausages a little char.
  4. NOTE: to test the temperature of a sausage, stick the probe into one of the ends of the sausage, do not puncture the side of the casing or you’ll risk having a sausage on the grill spitting out juice.
  5. Once you have moved the sausages to the direct side of the grill remove the grates over the drip pan. This will give the sausages a nice warm place to stay moist and plump and keep from drying out.
  6. Serve sausages hot on toasted roll piled with sauerkraut, sliced peppers and drizzled with honey mustard sauce... the onions from the drip pan are pretty delicious too!
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