Sausage / Bratwurst: grill on medium heat for 15–20 min, turning. Internal temp: 160°F / 71°C (pork) or 165°F (chicken/turkey).
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Safe Internal Temp
160°F / 71°C (pork) or 165°F (chicken/turkey)
Cooking Methods
↕ Slide the temperature to see how cook times change
Medium15–20 min, turning
Medium-High10–14 min, turning
Burner Guide: Medium prevents the casing from splitting — high heat makes sausages burst. Turn often for even browning on all sides. If you want grill marks, let each side sit 2–3 minutes before turning. Close the lid to help cook through evenly.
✎ Turn often. Low heat avoids splitting.
Simmer in beer, then high heat grill10 min simmer + 5–7 min grill
✎ Classic brat method. Simmer first, sear to finish.
Food Safety
Pork sausage must reach 160°F, chicken or turkey sausage 165°F. Sausage is ground meat in a casing — bacteria gets mixed throughout, just like ground beef. Use a thermometer inserted through the end into the center. Don't rely on casing color — some sausages brown on the outside well before the inside is safe. Pre-cooked sausages (like many store-bought bratwurst) just need reheating to 140°F.
Frequently Asked Questions
What are the best tips for cooking sausage / bratwurst?
Don't poke holes — keeps juices in. Low and slow prevents splitting. Beer simmer before grilling is the Wisconsin way.
What internal temperature should sausage / bratwurst reach?
Pork sausage must reach 160°F, chicken or turkey sausage 165°F. Sausage is ground meat in a casing — bacteria gets mixed throughout, just like ground beef. Use a thermometer inserted through the end into the center. Don't rely on casing color — some sausages brown on the outside well before the inside is safe. Pre-cooked sausages (like many store-bought bratwurst) just need reheating to 140°F.
