If you’ve been looking for the perfect way to cook brats, look no further than your Blackstone griddle. Perfectly seared and served with sliced bell peppers and onions, you’ve got yourself the best easy dinner!
Cooking brats on a Blackstone griddle is a surefire way to get perfectly juicy, flavorful sausages with a deliciously crispy exterior. It’s one of the easiest weeknight meals around, and it’s always a crowd-pleaser. Made with simple ingredients, you can have these German bratwurst on the table in about 20 minutes — no grill flare-ups required.
If you love your flat-top, don’t miss our Blackstone Hot Dogs and Blackstone Sirloin Steak next.
Why You’ll Love Blackstone Brats
- Fast and easy — from raw to plate in about 20 minutes, perfect for busy weeknights.
- No flare-ups — the flat griddle surface cooks brats evenly without the char and burned spots you get over open flame.
- Built-in side dish — peppers and onions cook right alongside the brats on the same surface.
- Great for a crowd — a large Blackstone fits a whole pack (or two) of brats at once, making it ideal for cookouts, tailgates, and camping trips.
Can You Cook Brats on a Blackstone Griddle?
Yes — and it might be the best way to do it. The flat, even cooking surface gives every brat consistent contact and heat, so you get a uniform golden-brown sear and a juicy interior without the casing splitting open. Because there’s no open flame, you avoid the burned outsides and raw centers that can happen on a traditional grill.
The griddle also gives you room to caramelize onions and peppers right next to the sausages, so the whole meal comes together in one place. It’s perfect for meal prep, easy dinners, and your next camping trip.
Ingredients for Blackstone Brats
These ingredients are easy to customize — get creative with your toppings and condiments to build the perfect bratwurst. The full ingredient list with measurements and nutrition is in the printable recipe card at the bottom of the post.
- Uncooked bratwurst: The star of the dish. Bratwurst is a German sausage typically made from pork, veal, or a blend, seasoned with salt, pepper, and nutmeg. Look for raw brats at your butcher or grocery store.
- Cooking oil or butter: Keeps the brats from sticking and adds rich flavor as they sear.
- Bell peppers: Sliced into strips; a mix of red, yellow, and green looks and tastes great.
- Onion: Yellow or sweet onion, thinly sliced, caramelizes beautifully on the griddle.
- Hoagie or brat buns (optional): Soft, fresh buns hold the brats and toppings best.
- Toppings and condiments (optional): Sauerkraut, spicy brown mustard, ketchup, pickles, and more add flavor and texture.
How to Cook Brats on a Blackstone Griddle
Cooking brats on a Blackstone is simple. Here’s the step-by-step:
Step 1: Heat your Blackstone to medium-high and let the entire surface come up to temperature evenly.
Step 2: Lightly coat the griddle with cooking oil or melt a little butter to prevent sticking and add flavor.
Step 3: Place the bratwurst on the hot griddle, spaced out so they aren’t crowded. Add your sliced peppers and onions to one side.
Step 4: Cook for 15–20 minutes, turning the brats occasionally with tongs so all sides brown evenly. Stir the peppers and onions as they soften and caramelize.
Step 5: Use a meat thermometer — brats are done at an internal temperature of 160°F (71°C). Steam (optional). For extra juiciness, add a splash of beer, broth, or water to the griddle and cover with a basting dome for a minute or two.
Step 6: Pile the brats onto toasted buns, top with the grilled peppers and onions, and add your favorite condiments.
Cooking time varies with the thickness of your brats and the heat of your griddle, so keep an eye on them to avoid overcooking.
Pro Tips for the Best Griddle Brats
- Don’t prick the casings (mostly). Leaving the casing intact keeps the brats juicy. If you’re worried about bursting, keep the heat at medium rather than piercing them.
- Simmer in beer first. For classic beer brats, simmer the sausages in beer for 10–15 minutes, then finish on the griddle for a great sear.
- Use two heat zones. If your Blackstone has multiple burners, sear over medium-high on one side and move the brats to a cooler zone to finish — this prevents overcooking the outside.
- Baste with butter. A little melted butter brushed on during cooking adds flavor and a glossy finish.
- Don’t overcook. Pull the brats right at 160°F. Past that they dry out and toughen.
- Toast the buns. Give the buns a few seconds on the griddle for a crunchy edge that won’t go soggy.
- Rest before serving. Let the brats rest a couple of minutes so the juices redistribute.
- Serve with classic sides. Coleslaw, potato salad, or baked beans round out the meal.
What to Serve with Blackstone Brats
Round out the plate with Blackstone Green Beans, Blackstone Griddle Frozen French Fries, or a simple coleslaw. For a full cookout spread, add Blackstone Hot Dogs.
Frequently Asked Questions
How long do brats take on a Blackstone griddle? Raw brats take about 15–20 minutes over medium-high heat, turning occasionally, until they reach an internal temperature of 160°F (71°C).
What temperature should brats be cooked to? Bratwurst should reach an internal temperature of 160°F (71°C). Always check with a meat thermometer rather than relying on color alone.
Do you need to boil brats before putting them on the griddle? No, you can cook raw brats directly on the griddle. Some people like to simmer them in beer first for extra flavor and to ensure even cooking, but it’s optional.
Can you cook frozen brats on a Blackstone? Yes. Thawing first gives the most even results, but you can cook frozen brats on the griddle over medium heat — just add a few extra minutes and confirm they hit 160°F internally.
How do you keep brats from drying out? Cook over medium-high (not high) heat, pull them right at 160°F, baste with a little butter or beer, and let them rest a few minutes before serving.
Should you poke holes in brats before cooking? It’s best not to. Piercing the casing lets the juices escape and can dry out the brats. Keeping the casing intact locks in moisture.
More Blackstone Griddle Recipes
- Blackstone Pork Chops
- Blackstone Hot Dogs
- Blackstone Green Beans
- Blackstone Griddle Frozen French Fries
- Blackstone Sirloin Steak Recipe
- Blackstone Griddle Scrambled Eggs
- Blackstone Griddle Sausage Patties
- Blackstone Chicken Stir Fry
Blackstone Brats
Description
Ingredients
- 1 pound bratwurst sausages, about 5 uncooked bratwurst sausages
- 1 tablespoon cooking oil, or butter
- 2 bell peppers, sliced into strips
- 1 medium onion, thinly sliced
- 8 hoagie rolls, or brat buns, optional
- Toppings and condiments, optional (sauerkraut, mustard, pickles),
Instructions
- Preheat your Blackstone griddle to medium-high heat, allowing the entire surface to heat evenly.
- Lightly coat the griddle with cooking oil or melt a small amount of butter to prevent sticking.
- Place the bratwurst on the hot griddle, spaced apart. Add the sliced peppers and onions to one side of the griddle.
- Cook for 15–20 minutes, turning the brats occasionally with tongs so all sides brown evenly. Stir the peppers and onions as they soften and caramelize.
- Use a meat thermometer to check the brats — they should reach an internal temperature of 160°F (71°C).
- Optional: For extra juiciness, add a splash of beer, broth, or water to the griddle and cover with a basting dome for 1–2 minutes.
- Toast the buns on the griddle if using. Serve the brats on buns topped with the grilled peppers, onions, and your favorite condiments.
Equipment
- Blackstone Griddle
- Tongs
- Meat Thermometer
- Basting dome (optional)
Notes
- Keep the casings intact rather than piercing them to lock in juices.
- For beer brats, simmer in beer 10–15 minutes before searing on the griddle.
- Use two heat zones if available: sear, then finish over lower heat.
- Pull the brats right at 160°F to avoid drying them out.
- Let the brats rest a couple of minutes before serving.
Nutrition
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