Name: Grilled Brats with Sriracha Mayo
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 6 fresh raw pork bratwursts; 12 oz German lager or pale ale; 1 large yellow onion, thinly sliced; 2 tbsp unsalted butter; 1/2 cup mayonnaise; 2 tbsp Sriracha hot sauce; 1 tsp fresh lime juice; 1/2 tsp garlic powder; 1/4 tsp kosher salt; 6 brioche or pretzel hot dog buns; 1/2 cup sauerkraut, well drained; 2 tbsp fresh chives, finely chopped

Take your tailgate or backyard barbecue to the next level with these Grilled Brats with Sriracha Mayo. Simmered first in a rich beer and onion bath to lock in moisture before getting finished over direct flames for that signature snappy crust, these sausages deliver maximum flavor in every bite. Paired with a bold, creamy Sriracha mayo spread and toasted brioche buns, this recipe redefines classic grilled bratwurst.

By utilizing two-zone temperature control, you eliminate flare-ups and avoid split casings, ensuring every brat comes off the grill juicy and cooked to perfection.

Essential Tools

Digital Instant-Read Meat Thermometer Cast Iron Skillet Grill Tongs Silicone Basting Brush

Ingredients

Brats & Poaching Bath

6 fresh raw pork bratwursts 12 oz German lager or pale ale 1 large yellow onion, thinly sliced 2 tbsp unsalted butter

Sriracha Mayo

1/2 cup mayonnaise 2 tbsp Sriracha hot sauce 1 tsp fresh lime juice 1/2 tsp garlic powder 1/4 tsp kosher salt

Assembly & Toppings

6 brioche or pretzel hot dog buns 1/2 cup sauerkraut, well drained 2 tbsp fresh chives, finely chopped

Directions

Prep Sauce & Grill Setup

In a small bowl, whisk together mayonnaise, Sriracha, lime juice, garlic powder, and salt until smooth. Cover and refrigerate until ready to use. Set up your grill for two-zone cooking (direct high heat on one side, indirect heat on the other) targeting a warm ambient temperature.

⏱ 10 mins 🔥 350°F 🌡 N/A

Indirect Beer Poach

Place a cast iron skillet over indirect heat. Add butter, sliced onions, and beer. Nestled raw brats into the liquid. Cover grill and poach gently until brats reach an internal target temperature of 150°F. Do not boil vigorously.

⏱ 15 mins 🔥 350°F 🌡 150°F

Direct Sear & Bun Toasting

Remove brats from the beer bath and transfer directly over the hot coals/burners. Sear for 2-3 minutes per side until deep brown with char marks, taking care not to burst the skin. Lightly toast buns on the grill edge.

⏱ 5 mins 🔥 450°F 🌡 160°F

Assemble & Serve

Spread a generous layer of Sriracha mayo inside each toasted bun. Top with beer-poached onions, drained sauerkraut, and a grilled bratwurst. Drizzle additional Sriracha mayo and garnish with fresh chives.

⏱ 5 mins 🔥 N/A 🌡 160°F

Pit Notes

Prevent Casing Bursts

Never poke holes in your bratwurst with a fork. Piercing the skin causes rendered fat and juices to escape, leading to dry meat and massive grill flare-ups. Use tongs to gently handle sausages.

Poach First, Sear Second

Poaching the brats gently in beer and butter cooks them evenly through to 150°F internal temp without rendering out too much fat. The final direct flame kiss adds grill marks, texture, and snappy casings.

Internal Temp Target

Raw pork bratwurst is food-safe at 160°F internal probe temp. Pulling them off direct heat at 158°F-160°F ensures peak juiciness without becoming dry or rubbery.

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