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–+ servings
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.

Blackstone Brats

5 from 3 votes
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 Servings

Description

Blackstone brats are juicy bratwurst seared to perfection on the griddle with caramelized peppers and onions. This easy 20-minute recipe delivers a crispy exterior and tender, flavorful center — perfect for weeknight dinners, cookouts, and camping.

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

Serving: 1ServingCalories: 391kcalCarbohydrates: 37gProtein: 14gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 42mgSodium: 774mgPotassium: 280mgFiber: 2gSugar: 6gVitamin A: 935IUVitamin C: 39mgCalcium: 28mgIron: 11mg