How Long Do You Boil Brats? Easy Marinade Recipes

How long do you boil brats? Do you know?

How long do you boil brats? Easy marinade recipes

Brats are a staple during the summer at many BBQs and backyard parties, but how long do you boil brats for? The answer is simple: it depends. It all comes down to personal preference. For those who don’t know what boiling is, it’s basically cooking food in water over high heat until the desired internal temperature has been reached. Boiling can be used with any type of meat or vegetables and usually takes around 10-15 minutes depending on how large your batch of raw food is before adding salt and flavorings (e.g., onions, garlic).

How long you boil brats is a major debate among cooks. You’ll hear some people say they should be boiled for 5 minutes, others will say 10 minutes, and still others will tell you to boil them for 20-30 minutes. The answer? It depends on what type of bratwurst you’re cooking. It also depends on whether the meat is pre-cooked or not. We recommend boiling uncooked brats for 10 – 15 minutes before frying them up in your favorite recipe!

What are Boil Brats? Brats are made of pork and beef?

Brats are more commonly made of pork, beef, onion, salt and pepper. They are sometimes given beer to drink. Bratwurst is often seasoned with salt, pepper and nutmeg. You can put many spices on it because it’s a sausage and the taste of the meat isn’t so strong. There are many different types of brats: German, Polish, Spanish, Czech and so on.

But what about Brat-lits? Where do they come from? Do they have their own culture or language? Why don’t we ever eat them for dinner instead of regular sausages like pork, chicken or beef? Where do you even buy them anyway? What do they look like? I bet they’re delicious! It must be hard to make something new out of already existing things. Have you tried making a madeleine or a palatschinke? Maybe you should try making them yourself.

German bratwurst is famous all over the world, but Polish bratwurst is even more delicious! Some people like German sauerkraut with their Brats, others prefer pickled gherkins or onions. I think that mustard would be good for them too. If you want to taste something really special go for some horseradish with your Brat! You can also fry potatoes and onion together in oil and put the meat on top of the potatoes with spices (fresh parsley, salt and pepper). It’s so good. If you want to try Brat-lits, go to the store and buy some sausages Polish or German. Put them on a pan and fry them with spices like pepper, salt and nutmeg. Then take some bread rolls or bread and cut them open lengthways. You can then put your brats inside or outside of the roll, the latter is more common in Poland. Add fried onion and gherkins if you want. Is it worth trying? Or maybe we should all stick with regular sausages? Which do you prefer: Brats or regular sausages?

How to Make Homemade Brats – Ingredients:

Ingredients: 250g sausage meat, 1 finely chopped onion, 2 finely chopped garlic cloves, 1 egg beaten with a little milk. 1/3 cup self raising flour, 1 tsp mustard powder, salt and pepper to taste. A small amount of oil for frying. Put the onions and garlic in a pan and fry them on low heat until soft. Increase the heat slightly and add the meat and cook until well browned. Now add the flour and keep stirring as you pour in the milk which should be boiling. When this thickens it is time to put in the egg mixture which will thicken even more once it hits the hot mixture. This now has to cool down completely before using. Roll into balls then flatten them slightly. Fry turning occasionally until browned on both sides. Serve hot with tomato sauce for dipping.

Basic bratwursts are made with nothing more than ground meat and spices, but there are endless variations. Anything from bacon wrapped around the meat before cooking to beer added to the sauerkraut can be used in the mix. If you use beer, get creative with it- go for porters or stouts instead of lagers. Serve warm with traditional accompaniments- spicy brown mustard, sweet pickle relish, warm sauerkraut, sliced onion and spicy brown mustard.

Ingredients 1: Basic Brats 4 pounds lean ground pork, 3/4 cup milk, 3 tablespoons ice water, 1 tablespoon kosher salt, 2 teaspoons freshly ground black pepper, 1 tablespoon ground coriander, 2 teaspoons dried thyme leaves, 1 teaspoon sweet Hungarian paprika and 3 cloves garlic, minced.

Ingredients 2: Brats with Bacon and Beer 5 pounds lean ground pork. We like a 50/50 mix of boneless pork shoulder and lean beef. 3/4 cup milk, 3 tablespoons ice water, 1 tablespoon kosher salt, 2 teaspoons freshly ground black pepper, 1 tablespoon ground coriander, 2 teaspoons dried thyme leaves, 1 teaspoon sweet Hungarian paprika, 3 cloves garlic, minced 10 ounces bacon- about 12 slices and cut in half 8-ounce can beer.

Ingredients 3: Creole Brats 4 pounds country style pork ribs, coarsely chopped to yield about 4 cups ground meat, ½ cup finely chopped onion, 2 large garlic cloves, finely chopped 1 tablespoon finely chopped seeded green bell pepper, ½ teaspoon finely chopped fresh thyme leaves or ¼ teaspoon dried leaf thyme, crumbled 2 teaspoons Worcestershire sauce 1 teaspoon Lawry’s seasoned salt ½ teaspoon freshly ground black pepper.

Ingredients 4: Bratwurst 4 pounds lean pork, 1 pound pork fat, 3 tablespoons ice water, 1/4 cup dry breadcrumbs, 1 whole egg plus, 2 yolks, 3 tablespoons kosher salt, 2 teaspoons freshly ground white pepper and ½ tablespoon mace.

Ingredients 5: Brats with Wine and Cranberries 4 pounds lean ground pork. We like a 50/50 mix of boneless pork shoulder and lean beef, 3/4 cup milk, 3 tablespoons ice water, 1 tablespoon kosher salt, 2 teaspoons freshly ground black pepper, 1 tablespoon ground coriander, 2 teaspoons dried thyme leaves, 1 teaspoon sweet Hungarian paprika, 3 cloves garlic and minced.

Ingredients 6: Bratwurst in Beer Sauce 4 pounds country style pork ribs, coarsely chopped to yield about, 4 cups ground meat, ½ cup finely chopped onion, 2 large garlic cloves, finely chopped, 1 tablespoon finely chopped seeded green bell pepper, ½ teaspoon finely chopped fresh thyme leaves or ¼ teaspoon dried leaf thyme, crumbled, 2 teaspoons Worcestershire sauce, 1 teaspoon Lawry’s seasoned salt, ½ teaspoon freshly ground black pepper.

Ingredients 7: Cajun Brats 4 pounds lean pork. We like a 50/50 mix of boneless pork shoulder and lean beef. 3/4 cup milk, 3 tablespoons ice water ,1 tablespoon kosher salt, 2 teaspoons freshly ground white pepper, 1 tablespoon ground coriander, 2 teaspoons dried thyme leaves, 1 teaspoon sweet Hungarian paprika, 3 cloves garlic, minced.

Bratwurst is a type of sausage made from ground meat and spices, and then grilled or roasted over a fire. Its origins can be traced back to the Germanic people of Northern Europe, where it is said that they used sausages for luck in battle. As time went on the word bratwurst evolved into meaning “little roast sausage” after being shortened from braten-wurst. It’s unknown exactly when this shortening occurred but there are many different theories surrounding its development, one of them being that the word was used because the meat used to make this type of sausage was originally cooked by roasting.

Other variations on the recipe exist, but generally speaking, ginger is used as a spice though typically not in Germany. Traditionally, this type of sausage is placed on wooden skewers and either roasted over an open fire or grilled. There are many different kinds of Bratwurst out there which vary based on meat-to-fat ratios, spices used, size and how they’re eaten. They also tend to take their name from various places that popularized them.

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How to make the perfect bratwurst? Why to cook boiled brats instead of just cooking them raw?

How long do you boil brats? There are a few reasons to cook a bratwurst before you put it on the grill.

Firstly, By cooking the sausages ahead of time, not only will they taste better, but instead of swallowing little pieces of raw meat after biting into one sausage, you’ll be much less likely to choke on it. It is recommended by health officials that all meats be thoroughly cooked before consumption. While no cases have ever been documented in which anyone has died from choking on a bratwurst, there’s no way to know for sure if this would even happen because who really knows what everyone eats? Thankfully, most people now understand that making your kids wash their hands regularly keeps them healthy so there’s not a good chance they’ll die from food poisoning.

Secondly, It is way easier to grill brats after cooking them. They will be so hot and ready for you when it’s time to throw them on the grill. If you cook your brats before hand, put them in a bowl and cover them with foil or plastic wrap which could get hot, heat up the meat. Now that they’re cooked through you can keep them warm like this for quite some time without any negative effects. The downside to this method is that the skin may soften and come off which isn’t bad but if we want to retain all possible flavor we should seer or grill it over direct heat and only remove the skin after grilling.

Thirdly, Cooking brats before grilling them will definitely give it a better overall flavor and texture, similar to the way cooking meatloaf ahead of time makes eating it later so much better. A good rule of thumb is 5 minutes per pound in water, another option is an hour in marinade or sauce. You can choose your own adventure here but when you’re making food that’s going to grill for 10-20 minutes and you’re not grilling raw meat. This little bit of extra effort is well worth it!

Next, Bratwurst doesn’t like it when you boil them! Boilin ain’t no way to cook or eat meat! All kidding aside, I once knew someone who boiled brats and they did not react well. The person said that this was because boiling causes the sausages to get tough instead of softening them up like searing or grilling does although if you’re looking for super tender brats then definitely choose the second two options. Boiling also releases all of the natural juices from the meat so by cooking your brats first you’ll have more flavor going on in your grill later with less effort involved!

In addition, Over cooking will make them tough as well so don’t burn them or anything like that. If you cook the sausages all of the way through before grilling them they’ll likely come out pretty dry and possibly tough so be sure not to overcook! Grilling takes time and patience so we recommend prepping and searing or grilling over an open flame at a medium setting so the outside doesn’t get too dark too fast while inside stays moist and delicious. We want our brats to have internal temperatures between 160-180 degrees Fahrenheit for optimum flavor, texture, juiciness, tenderness, and deliciousness!

Moreover, Baking them is a good way to cook brats if you’re going to throw them on the grill later for a searing hot sear. It’s a really easy and convenient option but it does give your sausage that “baked” flavor which can be pretty tasty, especially if your baking it into a cake then glazing the outside.

Next, You can easily make brats ahead of time by cooking then cooling in fridge overnight or longer, this will keep them moist and flavorful without any negative effects like boiled or baked sausages tend to acquire over time. This method is great because it allows you to do other things while they’re cooling in the fridge and then you can just throw them on the grill when it’s time for a quick and delicious meal with your friends. This is also good if you’re planning to freeze part of your brats, let’s say you grill 10 and freeze 5, this way they don’t all get freezer burned or too dried out before you can eat them unless that is what you like.

Next, You can use bratwurst as a substitute for beef or venison just like it’s done in this Italian Brat Burger! Also good for those times when you’re trying to go light on the animal proteins because they’re too expensive right now. This also works well with lamb if that’s what you prefer.

Next, Bratwurst does not belong in soup! If you want to make this deliciously creamy comfort food all you have to do is sauté onions and garlic, add sausage and some pan scrapings from the brats, then reduce your liquid by half. Add a little bit of non-dairy milk (or cream), black pepper, salt, mustard powder, red pepper flakes, nutmeg. Make sure not to leave out any spices or herbs your recipe calls for. For example if it calls for garlic, make sure to include garlic; if it calls for parsley, make sure to include parsley; if you don’t want to put in an ingredient just leave it out. A lot of recipes are very forgiving when it comes to ingredients so experiment and create your own delicious masterpiece!

Lastly, This one’s kind of obvious but I’ll say it anyhow. Don’t burn yourself with boiling water or hot grease! And always remember that the grill is hot after you’ve used it so be extra careful when moving things around unless your car won’t start in which case you may want to use really hot water.

How long do you boil brats? Some prefer the extra flavor that boiling brings. It also helps seal in moisture and keeps your sausage juicy, which can be difficult when you’re pan frying or grilling! And if they are already cooked before filling then cracking isn’t an issue at all since pre-cooking liquid will help prevent this from happening. Imagine cutting into a hot dog only finding part way through it is still uncooked – now imagine doing so with some cold refrigerated ones too aren’t we lucky not having those experiences?

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How long do you boil brats?

You may be surprised to learn that you actually don’t need the bratwurst to boil for more than thirty minutes. After all, most people associate hard-boiled eggs with their disgustingness and how long they take so why would anything else in this world be different? Because boiling is not always enough time if we want those wonderful little pieces of meaty goodness without turning them into rubber belts! So what exactly does it mean when I say “to steam or not”? It just means which cooking method will give me better results depending on whether my goal.

Don’t forget that this step is essential- do not prick them with a fork because then all of those awesome flavors will go straight down into oblivion. The only problem might occur if there are still air bubbles inside which leads me back to my first point – cooking times vary depending upon how hairy they are but usually 45 minutes should suffice when dealing.

How long do you boil brats? Can you boil frozen bratwurst? The answer is yes! But we’ll give you a few tips so they turn out perfectly. It’s football season and tailgating time, and everyone knows that beer brats in the crock pot are the best. However, for those of us with small children who can’t wait until halftime to eat, this task becomes exponentially more difficult when we realize that we still have an hour-and-a-half before kickoff and then we realize that thebuns are in the freezer.

The first thing that needs to be done is set your burner as high as it will go. This does not mean “max”– any medium- high flame will do. Next, place a pot of water on the burner and bring it to a rolling boil – this should take no more than 5 minutes. Once the water has reached a full boil, drop in your frozen brats one at a time without turning off the heat! The water should immediately stop boiling, but you will still see steam. This is what we want. We are basically flash-frying our frozen brats at this point, cooking them from the outside in. Leave your brats in the pot until they float or are an opaque white color. Then remove them with tongs or a slotted spoon and place them on a paper towel to drain excess grease/fat/water.

Important: While you cannot overcook canned bratwurst under any circumstances, this same rule does not apply to frozen brats! Frozen brats must be cooked through before eating! It is best to boil bratwursts for 10 minutes. By boiling, the sausage casings become firm and relatively indigestible. This also helps retain the flavor of the meat inside. Boiled brats should be cooked only until they’re heated through; overcooking causes them to dry out and toughen as well as potentially splitting their casings open during cooking, which allows the flavorful juices within to escape.

Boil brats for 10-12 minutes. If you want to grill them, boil first and then grill for 5-6 minutes. The average cooking time for brats is about 10-15 minutes, but the length varies depending on how you like it done. The brats should be placed in a pan and browned, turning frequently. If you’re using charcoal, this will take about 3 minutes on each side. For gas or electric grills, the entire cooking time takes only about 10-12 minutes. If cooked too long, bratwurst can become tough and dry so it’s important to keep an eye on them during the cooking process. The internal temperature of the sausage should reach 160 degrees fahrenheit when finished.

The time it takes to cook brats depends on the heat of the grill and how thin your brats are. The more thin they are, the faster they will cook! It’s best to test them every few minutes until they are cooked all the way through. You can also see what color they are turning inside which is another good indicator of doneness. Leaving them on the grill a bit longer won’t be too bad if you have some hungry people waiting for food! But of course nobody likes charred food except those weirdos that burn their marshmallows over campfires; we’re not them, right? Just remember to remove them from direct heat and place on indirect heat when fully cooked when at least one side has turned brown.

How long do you boil brats? Combine ingredients for glaze in a saucepan until boiling. Boil over medium heat for 5 minutes. Set aside to cool. Bratwurst pour half of the ketchup glaze on bottom of casserole dish or 9×13 baking pan. Place brats on top of ketchup glaze, pour the rest on top of them and bake at 350 degrees F (175 degrees C) for 30 minutes.

Bratwurst Grill Directions: Firstly, Preheat grill to medium heat (~300 F / ~150 C). Secondly, Start by pouring some beer into a clean pan and placing it on the grill. Thirdly, Place brats in a steamer basket over the pan of beer, add more beer if needed so they are half submerged in liquid. Next, Cover with grill lid and steam for 10-12 minutes or until the brats have reached an internal temperature of 165 F (75 C). Lastly, Uncover, turn up heat to medium high (~400F / ~200 C), brush browned side of brats with a generous amount of sauce from ketchup glaze from step two, then cover with grill lid again to let them brown (~2 minutes per side).

I boiled, grilled and baked my brats to see which way was the best way to make a good tasting brat! I also took in consideration how much work it was, in case you had a lot of guests coming over or if you wanted a simple meal for family members. The baking option looked very appealing from the start because only one dish is needed, but leaving them on the grill 20 minutes before browning them made them over-cooked and chewy. I think 15 minutes would be a better maximum time for grilling, but the direct heating only resulted in charred sausages with dry outsides and raw insides.

The boiling was also disappointing as it ended up making my brats soft and harder to eat, plus they never hardened on the outside even after sticking them under the broiler of my oven for 7 minutes instead of 5 like it suggested. Both ways had some good things about them though, so why not mix them together! Turns out that’s what many people do when grilling their brats anyway, leaving them over heat first to cook the inside before browning until they are crispy on both sides. My ketchup glaze was also a success, giving the brats a tangy flavor that you wouldn’t expect from just ketchup. To prepare it, mix 1 tablespoon of brown sugar with 2 tablespoons of white sugar in a saucepan over medium heat until melted and well blended. Add 3/4 cup of ketchup and stir. Then add 1 teaspoon each of mustard powder, garlic powder, onion powder and apple cider vinegar and a dash each of salt and pepper to taste before continuing to cook for another 5 minutes while stirring constantly. For this article I will give my rating out of ten stars based on how much effort was involved (on a scale from zero to five), time it took (from none up to 30 minutes), the healthiness (0-5) & tastiness (0-5) of the recipe.

Boil- 1/2 stars out of five stars, Grill- 3.5 stars out of five stars. Bake at 375°F for 30 minutes with ketchup glaze on top- 4/5 stars out of five stars. Baked Brats- 3/5 stars out of five stars 20 minutes baking plus 10 minutes broiling, Grilled Brats- 2/5 stars out of five stars 30 minutes grilling, Boiled Brats- 1.5/5 stars out of five stars15 minutes boiling What I liked the best was that the brats were juicy all around, just like it should be! The ketchup glaze worked very well with adding a nice hint of flavor to each bite. I also enjoyed how much time I had, as now I could sit down and enjoy my meal instead of having to stand by the grill or cook inside for half an hour. It also made serving up much easier too as they are already cut in half. Finally, it’s healthy. Unlike traditional brats, this recipe doesn’t call for any butter on the bun or on top of the brat. Which is something I shouldn’t have to mention but it’s easy to cook up some butter when you are hungry. The last thing anyone wants though is too much fat in their body so why not stick with low-fat brats?

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Recipes using brats

Recipes using brats are common in German cuisine. They are used in soups, stews, casseroles and breads. Brats are often boiled first before baking or grilling. Some people prefer to broil brats instead of frying them so they absorb less fat. When cooking brats on the stove top, it is recommended to use a non-stick pan, because bratwurst tend to stick to metal surfaces if not properly greased. If you are using an old cast iron skillet, make sure the pan is well seasoned with oil.

Be careful when dealing with hot bacon grease! Bacon makes everything better but spilling boiling bacon grease on your skin will get you burned immediately. As soon as you’re done frying the brats, take a few paper towels and pat them dry.

How long do you boil brats? Recipes using brats are easy to find. The usual method is to cut the brats in half, brown them over a frying pan, then simmer in beer, onions and either mustard or ketchup until cooked through. The sharp taste of the beer contrasts nicely with the relatively mild bratwurst. You can also simply grill them without cutting or simmering. I prefer using flat-bottomed metallic cooking spoons for turning meat on a frying pan so as not to lose any juices from poking holes in it.

Another excellent idea is to stuff your favorite fruit, apples are best, with ground-meat or cheese-stuffed sausages before roasting them in the oven. The meat juices and fat will permeate whatever fruit you’re using into this ideal Christmas dessert. Don’t think that’s enough? Add a little sugar right onto the surface of your dish for added caramelization when it’s ready to serve, trust me; this stuff is magically delicious. And what about eating brats straight out of the fridge with little or no prep work at all?

Anyway, it’s all just a matter of what you feel like eating. If you’re in the mood for something simple and quick then go for my original beer-and-onion recipe. Today’s recipe is a simple one that ensures you don’t have leftover brats after a cookout or party- brat burgers!

I’ve had this done with beef before-but never with pork.  Brat burgers are nice because they can be cooked on the grill since they are already pre-cooked, so they eliminate any worries about undercooking them.  This also helps when using wild game meat rather than something like beef or chicken.  By cooking with wild game, you know it has been handled correctly by the processing facility which means less risk of foodborne illness compared with unknown cuts of beef at the grocery store. So, let’s get cooking!

Ingredients: 2 lbs ground pork for more kick you can add in some spicy brats or even raw chopped jalapeno peppers if you want a little fire! Can’t handle too much heat?  Then leave the peppers out and it’ll be less spicy. 1 lb sharp cheddar cheese, cut into small cubes or shredded. 4 oz pepper jack cheese, cut into small cubes or shredded (if you like a little spice!) You could also try a smoked gouda for a different flavor. 1 tsp black pepper. ½ tsp garlic powder. If you want to go spicier, try adding in some chili powder or cayenne pepper—maybe even use taco seasoning! And 4 slices of bacon (optional).

Directions: Preheat grill to 350 degrees Fahrenheit. Mix together all but two tablespoons of the cheese cubes with ground pork until meat is evenly coated with cheese. Press into burger shape and sprinkle black pepper and garlic powder on the surface. Cook for 15 minutes, grill covered if possible, then lay out slices of bacon over the burger. Cover the grill again for 4 minutes. Remove from heat, slice pepper jack cheese over top of bacon, allow it to melt. Place remaining shredded cheddar cheese on top of pepper jack, close grill for 30 seconds to allow cheese to melt. And, Remove from heat, allow to cool for 3 minutes.

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Tips and tricks for cooking with brats

To make a delicious sauce, add 1/2 cup of water and 2 tablespoons of brown sugar to the pot when boiling. Add chopped onion and garlic cloves while cooking if desired. Finish with your favorite seasonings like mustard, pepper, salt or more brown sugar, Add a bay leaf to the pot for flavor. Serve with mustard, sauerkraut, and ketchup if desired.

How long do you boil brats? We’re going to tell you about cooking with brats, it’s absolutely simple and nutritious. Bratwurst is a traditional German sausage made of coarsely chopped pork and beef flavored with onions and red pepper. First of all, take one kilo ground meat, half pork half beef, 1/4 cup raw rice, 1/4 cup wheat flour, two medium-sized onions, and sugar- three or four tablespoons at least. Add salt or bovine fodder for stock animals, no more than 50 grams per kilo of meat mixture. Rice- this will help remove fat from your sausages while the flour strengthens the cutlet crust.

After everything is well mixed together in a large bowl or basin, put on some gloves and take a third of the mixture to make a test. Cook it in a frying pan or microwave oven until done, then carefully taste it. If you want more “spicy” sausage, add more pepper. If you like garlic, put some crushed cloves of garlic into your bowl. Mix everything well with your hands, no metal tools please- otherwise you will have to change them every hour! The final mixture should be fairly dry without visible liquid.

Put on an oven mitt and grab some cling film. With this stuff you are going to make several fat sausages about 5-7 cm thick each one. Roll up two at first, tie them together on one end using another bit of cling film or string. Then, tie the whole bundle with tape so it doesn’t untie. Don’t forget to grease your sausage with vegetable oil – this will help remove fat from your sausages while the flour strengthens the cutlet crust.

After that you can either hang up a string or a stick and put a weight on top of them (stone, hammer etc.), or use a special rack if you have one. If not, make an improvised hanging meat hook from two wires connected to each other at one end with some sort of hooks at their ends as well as a string tied to the very middle of them – for about 50×30 cm. The main thing is that they need to be tight enough inside your sausage but loose enough outside it, so it doesn’t get stuck.

If you aren’t satisfied with the taste, try this recipe: Cut one onion into rings and put six of them in a pot containing two glasses of water. Put your sausages inside the pot along with some garlic cloves (one clove per sausage). Cover everything with a lid and boil for about one hour until done – do not forget to check on them from time to time! If you want more juice inside your sausages, add an additional glass of water or wine. After all that is done, take out your sausages using a metal hook and hang them up for another day under proper conditions. Serve with boiled potatoes and mustard sauce made of ketchup and mustard powder mixed together. Bon appetit!

>>> See more: Easy One Pot Beer Brats | How long do you boil brats?


I’ve been cooking bratwursts for years and the answer is not as easy as it seems. Brats come in many varieties these days, so before giving a simple one-size-fits all response to this question we need some more information about what type of brats you are boiling. It can be boiled whole or cut into smaller pieces; with spices mixed in, on top of bacon, or even wrapped up.

So, how long do you boil brats? Well, the answer is different depending on whether or not you want them hot and juicy. If you prefer your brats to be tender but still firm in texture, then 15-20 minutes should suffice. But if you like a softer bun with more juice running out of it when pulled apart (or even better yet, one that falls apart easily), give your sausages at least 30 minutes for boiling time.

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