I have tried several different ways of cooking brats (a Wisconsin favorite!), but they always turn out too dry. What is the best method of grilling brats so that they stay moist and juicy on the inside? —K.P., Green Bay, WisconsinBrats (bratwurst) are a spicy German sausage. If they’re overcooked, the casings can split, allowing the juices to escape. Pricking the casing before or during cooking can also release the juices, causing the sausage to dry out. Uncooked fresh sausage may be cooked directly on the grill over medium heat for 18-25 minutes or until no longer pink and a meat thermometer reads 160°. Watch carefully and turn frequently with tongs to avoid overcooking. Avoid pricking with a fork. Uncooked fresh bratwurst can also be parboiled and then grilled. To parboil, place sausages in a saucepan and cover with water. Bring to a boil. Reduce the heat and simmer, uncovered, for 10-15 minutes or until the meat is no longer pink and a meat thermometer reads 160°. Finish the brats by grilling over medium heat for 5-6 minutes, turning frequently.