How to cook elk brats you ask? Get ready for a flavorful experience with these sausages, carefully crafted to shine on the grill. These elk brats undergo a transformation as they cook. The magic begins as the flames give the casing a distinct texture. This sets the stage for a blend of flavors, where heat, meat, and fat come together perfectly.
Grilled Elk Bratwurst Sausages
Rated 5.0 stars by 1 users
Category
Elk
Cuisine
American
Author:
Sarah Knight
Servings
4
Cook Time
20-25 minutes
These are fantastic with sweet or sour cabbage, mustard and a bun. We chose braised cabbage for ours, mixed with grainy mustard for some tang to balance the sweet cabbage. But really, you can eat them however you’d like.
Directions
Set your grill to 300-325 degrees F.
- Put your sausages directly on the grill from the cold storage. You don’t want to temper these. If they rest at room temperature it softens the casing too much and you risk tearing it while on the grill.
- Put these directly on the grill while cold and let cook at a lower temperature than you would a steak. You want the inside to cook fully without burning the outside.
Give them about 12 minutes per side. Then check with a thermometer. You’re looking for an internal temperature of 160 degrees. As with all elk meat, be sure not to overcook it.
- Pro Tip: If you’re going to put these on buns, you can prevent too much curving by sticking them with kabob skewers. This will keep them straight while cooking.
