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Grilled Beer Brats with Peach Mustard Glaze (No Boiling Required)

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Grilled bratwurst glazed with a reduced beer, peach preserves, and mustard sauce for deep flavor and a crackling, caramelized skin.

Ingredients

Scale
  • 6 raw bratwurst links (uncooked, not precooked)
  • 1 cup amber or lager beer
  • 1/3 cup peach preserves
  • 2 tablespoons whole grain mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon cider vinegar
  • 1 teaspoon brown sugar
  • 1/4 teaspoon smoked paprika
  • Kosher salt and black pepper, to taste
  • 2 ripe peaches, halved and pitted (optional, for grilling)
  • 6 brat buns, for serving

Instructions

  1. Build a two-zone fire on the grill: one side hot and direct, the other side cooler and indirect.
  2. In a small saucepan, combine the beer, peach preserves, whole grain mustard, yellow mustard, cider vinegar, brown sugar, and smoked paprika. Simmer over medium heat, stirring occasionally, until reduced by half and thick enough to coat the back of a spoon, about 10-12 minutes. Season with salt and pepper. Set half aside for serving.
  3. Place the raw bratwurst over the indirect side of the grill, lid down. Turn every 4-5 minutes without piercing the casing, until the internal temperature reaches 155°F, about 18-20 minutes.
  4. Move the brats to the direct heat side. Grill 1-2 minutes per side, brushing generously with the glaze in the final minute so it caramelizes without burning, until internal temperature reaches 160°F.
  5. If using, grill the peach halves cut-side down over direct heat during the last few minutes until charred and softened, about 3-4 minutes.
  6. Rest the brats for 3 minutes, then serve in buns with the reserved glaze and grilled peaches on top.

Notes

Never boil the brats in beer before grilling — it waterlogs the casing and washes out flavor; reducing the beer into the glaze does the job better. Don’t prick the sausages at any point, or you’ll lose the juices that keep them from drying out. If your glaze gets too thick after cooling, loosen it with a teaspoon of hot water before brushing. Leftover glaze keeps in the fridge for a week and works well on grilled chicken thighs too.

Find it online: https://www.receipster.com/grilled-beer-brats-with-peach-mustard-glaze-no-boiling-required/