Grilled Knockwurst Recipes

GRILLED BRATWURST

Steps:

• Preheat your grill for Medium heat (325-350 degrees F) for two-zone cooking.
• Place the bratwursts on the indirect side of the grill and cook for 15-18 minutes or until the internal temperature of the bratwurst reaches 150-155 degrees F. Turn occasionally to evenly cook the bratwurst.
• Transfer the brats to the direct heat side of the heat and grill for 1-2 minutes to cook the exterior casing.
• Place the buns slit side down on the grill and grill for a few seconds until they are crisp.
• Remove the buns and the bratwursts from the grill. Place a brat in a bun, and top with your preferred toppings (mustard and sauerkraut for me!)

GRILLED BRATWURST WITH BEER, MUSTARD, AND SAUERKRAUT RECIPE

Steps:

• Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.
• Combine beer, mustard, and sauerkraut in a 10-inch square-disposable aluminum pan. (Alternatively, construct a tray out of a double layer of heavy-duty aluminum foil, 10 inches square, with sides about 2 inches high.) Stir until mustard is broken up and mixture is homogeneous. Add thyme sprigs or bay leaves (if using). Nestle sausages into sauerkraut.
• Place tray on hot side of grill and cook until simmering, about 4 minutes. Slide to cooler side of grill. Cover grill, with vents over bratwurst. Cook with all vents open until bratwurst register 140 to 145°F (60 to 63°C) on an instant-read thermometer, about 20 minutes, turning once in the middle.
• Remove lid. Using tongs, remove bratwurst from sauerkraut and place directly on cooking grate over hot side of grill. Cook, turning occasionally, until well browned and crisp, about 3 minutes total. Return to sauerkraut. Toast buns over hot side of grill, if desired. Serve bratwurst with buns, mustard, and sauerkraut from pan.

GRILLED BRATWURST WITH CARAMELIZED ONIONS

Steps:

• Combine the hard cider, 1 cup of the broth and the bratwurst in a large saucepan, bring to a simmer and gently simmer over low heat for 15 minutes.
• Meanwhile, heat the oil and butter in a large skillet over medium heat. Add the onions, sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper and cook until just tender, about 5 minutes. Add the remaining 1/2 cup broth and simmer until the onions are browned and completely soft, about 5 minutes more. Keep the onion mixture warm while you cook the bratwurst.
• Preheat a grill to medium-high heat or heat a grill pan over medium-high heat.
• Transfer the bratwurst to the grill or grill pan and cook, turning occasionally, until browned, about 10 minutes. Lightly grill the pretzel rolls, cut-side down. Serve the bratwurst topped with the onions and with the pretzel rolls and mustard on the side.

GRILLED KNOCKWURST

Steps:

• Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Grill knockwurst, turning frequently, until marked by grill and heated through, about 5 minutes. Cut each knockwurst on the diagonal into 1/2-inch slices. Serve with grilled mushrooms and garlic.
• Preheat a grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Cut a piece of heavy-duty foil and a piece of parchment to 12 × 18 inches. Place foil on a work surface; lay parchment on top. Toss the mushrooms, garlic, parsley, thyme, and oil in a medium bowl; season with salt and pepper. Mound the mushroom mixture in the center of the parchment paper, allowing a 3-inch border all around.
• Hold the long sides of parchment and foil; bring together, and fold twice, creasing to seal firmly. Fold short ends twice, creasing to seal firmly.
• Grill packet until you hear mushrooms and liquid sizzling, 10 to 15 minutes. Flip packet, and grill until mushrooms are soft, about 15 minutes more. (Press lightly to test tenderness, or unfold center of packet to check, but be careful of steam escaping.) Remove packet; let stand 5 minutes before serving.