Massachusetts IPA Grilled Bratwurst with Toasted Buns

Introduction

Nothing beats the juicy, flavorful bite of bratwurst grilled to perfection. By simmering the brats in a bold Massachusetts IPA before searing them on the Arteflame grill, we infuse them with deep layers of flavor. The center grill grate gets up to 1,000°F, creating a steakhouse-quality sear to lock in the juices. Then, we bring them to the perfect doneness on the flat cooktop griddle, ensuring a juicy and flavorful brat. Served on golden, buttered toasted buns, this recipe is a crowd-pleaser at any cookout.

Ingredients

• 5 bratwurst sausages
• 2 bottles Massachusetts IPA
• 5 hot dog buns
• 2 tablespoons butter
• 1 large onion, thinly sliced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon Dijon mustard
• Optional toppings: sauerkraut, pickles, spicy mustard

Instructions

Step 1: Get the Arteflame grill ready for grilling

1. Pour some vegetable oil onto three paper napkins.
2. Place the napkins in the center of the grill.
3. Stack firewood on top of the soaked napkins.
4. Light the napkins and wait for the grill to heat up (about 20 minutes).

Step 2: Simmer the bratwurst in IPA

1. Place the bratwurst directly onto the flat griddle near the outer edges.
2. Slowly pour two bottles of Massachusetts IPA over the brats.
3. Let the brats simmer, occasionally turning them, until they soak in the aroma (10–15 minutes).

Step 3: Sear the bratwurst

1. Move the brats to the center grill grate to sear at 1,000°F.
2. Sear each bratwurst for about 1–2 minutes per side until beautifully browned.
3. Once seared, move them back to the flat griddle near the center to finish cooking.
4. Remove the brats when they are 15°F below the desired internal temperature to allow carry-over cooking to finish the job.

Step 4: Caramelize the onions

1. Spread the sliced onions on the flat top griddle.
2. Add butter, salt, and black pepper.
3. Stir and cook until golden brown and caramelized (about 10 minutes).

Step 5: Toast the buns

1. Spread butter on the inside of each bun.
2. Place the buns cut side down on the griddle until they are crispy and golden.

Step 6: Assemble and serve

1. Place each brat into a toasted bun.
2. Top with caramelized onions, Dijon mustard, and optional toppings.
3. Serve immediately and enjoy!

Tips

• Always remove the brats at 15°F below your desired temperature; they will continue cooking even off the grill.
• Use high-quality sausage buns for the best texture and flavor.
• Grill everything at once to maximize efficiency—onions, buns, and brats cook wonderfully on the Arteflame.
• The outer area of the griddle is cooler, so keep the buns there to prevent burning.

Variations

1. Spicy IPA Bratwurst: Add sliced jalapeños and a drizzle of sriracha for a fiery kick.
2. Cheddar-Stuffed Brats: Before grilling, stuff each bratwurst with cubed cheddar for a gooey surprise.
3. Applewood Smoked Bratwurst: Use applewood chunks in the fire for a lightly sweet, smoky flavor.
4. Maple Mustard Brats: Glaze the brats with a mix of maple syrup and Dijon mustard while grilling.
5. BBQ Bacon Brats: Wrap each brat in bacon and brush with BBQ sauce for a crispy, smoky bite.

Best Pairings

• Pair with a cold Massachusetts IPA for a full-bodied, hoppy contrast to the rich brats.
• Serve alongside crispy grilled potato wedges seasoned with garlic and herbs.
• Enjoy with a side of grilled asparagus or charred corn on the cob.
• Add a tangy coleslaw for a refreshing balance to the hearty bratwurst.

Conclusion

Grilling bratwurst on the Arteflame brings out the best in the sausage, ensuring a crispy, juicy result every time. Simmering in Massachusetts IPA intensifies the flavor, while the high-heat sear locks in the juices. Whether for a weekend cookout or a game-day feast, this grilled bratwurst recipe is sure to impress.