Basic Grilled HB Slakter Brats

Sometimes the simplest way is still the best. A good grill, some patience, and quality brats—that’s all you need. Start by thawing your brats, then place them over medium to medium-high heat. The trick here is patience: let the brats cook slowly, turning them often, until they reach 145°F inside. This keeps the juices locked in and gives you that perfect balance of snap and flavor.

If you’re working with HB’s cheese-filled brats like our cheddar, pepperjack or jalapeno cheddar, go easy on the heat. Too much direct flame can push the cheese out, but with steady medium heat and a little patience, you’ll get a brat that’s evenly cooked with the cheesy goodness intact.

For extra flavor and presentation, here are a few simple ways to finish them off:

• Move brats to indirect heat after searing to let them cook through gently.

• Toast your buns on the grill grates for a buttery crunch.

• Add a light brush of beer or melted butter in the last minute for shine and richness.

• Serve with kraut, onions, or just classic brown mustard.

The beauty of grilled brats is in their simplicity—good pork, steady heat, and a little patience. It’s as classic as a Wisconsin summer evening.