How Long Does Bratwurst Last?
Raw bratwurst lasts 1–2 days in the fridge and 1–2 months in the freezer. Fully cooked packaged brats last 2 weeks unopened and 1 week opened. Grilled leftovers keep 3–4 days.
Bratwurst — raw
shelf life- Cooked: 3–4 days in the fridge
- Unopened: 2 weeks in the fridge
Fridge at 40°F (4°C) or below · freezer at 0°F (−18°C). Freezer times are for best quality; frozen food stays safe longer.
Bratwurst is a German-style pork, or pork and veal, sausage with a fine, mild filling in natural casing. In the US it is sold two ways: raw, grayish-pink fresh brats, and fully cooked or smoked brats that only need heating. The two look similar in the package but have very different fridge lives.
How to store bratwurst
- Buy raw brats no more than a day or two before the cookout, or buy them early and freeze them. Thaw overnight in the fridge.
- Simmering raw brats in beer and onions before grilling cooks them through, but it does not make them keep longer; leftovers still get 3–4 days.
- A beer bath used to hold grilled brats for a party must stay at 140°F (60°C) or hotter. A pan of lukewarm beer is a bacterial incubator.
- Freeze raw brats in a single layer in a freezer bag so the delicate casings do not tear when you separate them.
How to tell if bratwurst has gone bad
- Casings that have turned slick or sticky, or filling that has gone from pale pink to gray-green.
- A sour or sulfur smell on opening the tray. Fresh brats smell faintly of nutmeg, pepper and raw pork.
- Cloudy, milky liquid or a puffed package on fully cooked brats.
- Leftover grilled brats that smell sour or feel slimy under the char.
Bacteria that cause food poisoning usually do not change the look, smell or taste of food. Go by the time limits first, and the signs above second.
Bratwurst shelf life chart
| State | Fridge | Freezer | Pantry |
|---|---|---|---|
| Raw | 1–2 days | 1–2 months | Not safe |
| Cooked | 3–4 days | 2–3 months | Not safe |
| Raw brats after grilling, simmering or pan-frying at home. | |||
| Unopened | 2 weeks | 1–2 months | Not safe |
| Packaged brats labeled fully cooked or smoked. Once opened: 1 week. | |||
Not safe = perishable: no more than 2 hours at room temperature (1 hour above 90°F / 32°C). Not recommended = possible, but quality suffers or it serves no purpose.
Frequently asked questions
How can I tell whether my brats are raw or precooked?
Check the label and the color. Raw brats are soft, pale pinkish-gray and say uncooked or cook thoroughly to 160°F. Precooked brats are firm, off-white or tan, often say fully cooked or smoked, and carry longer dates. When unsure, treat them as raw: 1–2 days in the fridge.
Can I leave brats in the beer bath after grilling?
Only if the liquid stays hot. Grilled brats can be held in a beer and onion bath kept at 140°F (60°C) or above, such as in a slow cooker on warm or a pan on the cool side of the grill. Below that temperature they are limited to 2 hours, or 1 hour on a hot day.
How long do cooked brats last in the fridge?
Cooked brats last 3–4 days in the fridge in a sealed container, stored without buns, sauerkraut or the cooking liquid. Reheat them to 165°F (74°C), sliced in a skillet or simmered briefly. They can also be frozen for 2–3 months.
Are brats still pink inside when they are done?
They can be. Raw pork brats are done at 160°F (71°C) in the center, and at that temperature the filling may still look slightly pink, especially after a beer simmer or smoke. Use a thermometer inserted through the end of the link rather than cutting and judging by color.
Related foods
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Sausage Raw |
1–2 days | 1–2 months | Not safe |
| Hot Dogs Opened |
1 week | 1–2 months | Not safe |
| Chorizo Raw |
1–2 days | 1–2 months | Not safe |
| Sauerkraut Opened, refrigerated |
4–6 months | Not recommended | Not safe |
| Ground Pork Raw |
1–2 days | 3–4 months | Not safe |
| Chicken Sausage Raw |
1–2 days | 1–2 months | Not safe |
Reviewed 2026-09-20. Times follow published USDA FoodKeeper / FSIS, FDA and CDC storage guidance; where sources differ we use the shorter time. How we compile this data.