Bratwurst, or brats for short, are a classic and flavorful sausage that many love to enjoy year-round. While grilling them is popular, cooking brats on the stovetop is an easy, quick, and delicious alternative-perfect for any season or when you don’t have access to a grill. Let’s dive into how you can cook brats on the stovetop to juicy, savory perfection with just a few simple ingredients and steps.
What Are Brats?
Bratwurst is a traditional German sausage made primarily from ground pork, sometimes mixed with veal or beef. They’re seasoned with a blend of spices like marjoram, nutmeg, and coriander, giving them their distinctive taste. Whether fresh or precooked, brats can be cooked on the stove with great results.
What You’ll Need
– Bratwurst sausages (fresh or precooked)
– Cooking oil (vegetable, canola, or butter)
– Onions (white, yellow, or red)
– Liquid for simmering (beer, water, broth, or apple cider)
– A large skillet or cast-iron pan
– Tongs
– Meat thermometer (optional but recommended)
Step-by-Step: How to Cook Brats on the Stovetop
1. Prepare Your Ingredients and Equipment
Slice one medium onion into rings or strips. Choose a heavy-bottomed skillet or cast-iron pan for even heat distribution. Have your tongs ready for turning the brats.
2. Heat the Pan and Sear the Brats
Add about 1 tablespoon of oil or butter to the pan and heat over medium-high. Once hot, place the brats in the pan, making sure not to overcrowd them. Sear each side for about 3 to 4 minutes until they develop a nice golden-brown crust. This step locks in the juices and adds flavor.
3. Add Onions and Continue Cooking
Nestle the sliced onions around and between the brats in the pan. Cook the onions for 2 to 3 minutes until they start to soften and caramelize, stirring occasionally.
4. Add Liquid and Simmer
Pour about ½ to 1 cup of your chosen liquid-beer is traditional and adds great flavor, but water, broth, or cider work well too. Immediately cover the pan with a lid and reduce the heat to low. Let the brats simmer gently for about 10 to 12 minutes. This steaming process cooks the brats through without drying them out.
5. Check for Doneness
The internal temperature of cooked brats should reach 160°F (71°C). Use a meat thermometer for accuracy. If you don’t have one, cut a brat in the middle to check that it’s cooked through with no pink inside.
6. Finish the Sauce
Remove the brats from the pan and increase the heat to medium-high to reduce the remaining liquid and onions into a flavorful sauce. Stir frequently and season with salt and pepper to taste. Return the brats to the pan and coat them in the sauce before serving.
Tips and Variations
– Poke the brats before cooking: Some cooks poke holes in the sausages to prevent bursting, but this can release juices. It’s optional depending on your preference.
– Use different liquids: Beer is classic, but apple cider, chicken broth, or even non-alcoholic beer can create delicious variations.
– Onion types: Red onions add a sweet, mild flavor, but yellow or white onions work well too.
– Leftovers: Cooked brats reheat well in the microwave for about a minute, making them great for meal prep.
– No liquid option: You can skip the simmering liquid and just sear the brats fully, but adding liquid helps keep them juicy and tender.
Why Cook Brats on the Stovetop?
– Year-round convenience: No need for outdoor grilling or special equipment.
– Quick and easy: From start to finish, cooking brats on the stove takes about 20 to 25 minutes.
– Flavorful results: Searing followed by simmering in beer or broth creates juicy brats with a delicious onion sauce.
– Versatile: Perfect for serving on buns, with sauerkraut, or alongside your favorite sides.
Enjoy your brats with mustard, sauerkraut, or your favorite toppings for a hearty meal that’s simple to make but packed with flavor.
Juicy, flavorful brats are easy to cook on the stovetop in just about 20 minutes using this method. Sear, simmer with onions and beer or broth, and finish with a tasty sauce for a satisfying meal any time of year.