How To Cook Brats On The Stove With Water

Every bit I was writing nigh grilling bratwurst, I couldn't help but think virtually the all-time manner to cook brats when you don't accept a grill or have the ability to smoke your sausage. How do you cook brats without a grill and still get exceptional results? For me the answer is quite simple: you lot pan fry them. Hence this new post on how to cook brats on the stove.

Don't get me wrong, oven roasting works on bratwurst likewise, only there is no way to go the same flavors, the same browning and caramelization in the oven. Baking takes a chip longer likewise, tends to dry out the sausages more, and it takes time to pre-oestrus the oven.

How to melt bratwurst?

But like a great tasting steak, bratwurst needs to be seared first over fairly high heat, and then cooked to doneness. Searing adds an immense depth of flavor to whatever sausage, like the homemade bockwurst or Italian sausage. I even similar my favorite jalapeno cheddar sausage cooked this style when I don't take the time for smoking. This stride must not exist skipped. Once the sausage is well-browned and effluvious, cook information technology on a lower heat until done. It'due south that simple!

Step ane – melt some butter

Butter makes nutrient flavorful. Brats are no exception. You lot can utilise olive oil, vegetable or corn oil, but none of them will come even close to the flavor that real butter provides. This is ane of the secrets to the best-tasting bratwurst.

Preheat a bandage iron pan over medium loftier heat. Add a couple of tablespoons of butter. Let information technology cook and start to turn light dark-brown. If you are using an IR thermometer, the temperature should be about 325-350F.

Step 2 – pan sear your brats

Like whatsoever raw meat and sausage, bratwurst will greatly benefit from searing. It will get a overnice color and oral cavity-watering flavor. Sear your brats nearly 3 minutes per side, until deep golden chocolate-brown color. If y'all did not overheat your cast iron pan the brats volition non flare-up and will exist perfectly fine.

Stride 3 – cover and go on cooking until done

When searing on the second side is done, flip the brats one more time, turn the heat down to medium-low. Encompass the pan with a chapeau and go along cooking for 5 minutes. Flip the brats one more than time, comprehend and cook for another 2-3 minutes until the internal temperature reaches 160F.

Covering the brats later on searing is very important. The hot steam inside the pan volition keep the brats moist. That same hot steam will promote faster cooking. In an open pan the elevation of the sausage will lose heat, and the overall cooking time will be longer before the sausage reached 160F internal temperature. This is the same approach that I take been successfully using to fry chicken wings.

This is information technology folks, brats perfectly cooked on the stove in about ten-12 minutes.

You can allow the brats rest for v minutes so the meat can reabsorb some of the lost liquid; otherwise all those juices volition gush right out when you slice the sausage. I never wait. These brats are super juicy, no thing when you cutting or bite into them.

A more sophisticated manner to cook bratwurst

If you are peckish that malty, onion-y flavor, add 1 sliced onion and one cup of your favorite nighttime, malty beer right afterward you are done searing your brats.

The beer will demand to come to boiling temperature, so the cooking time volition be a bit longer if yous practice information technology this way. Y'all may or may non cover the pan when using beer and onions. I don't equally I similar the beer to reduce and use it every bit a dipping sauce.

An here they are, fully cooked, in all their celebrity.

Brats dipped in this malty goodness, topped with caramelized onions, are friggin' delicious!

I can't easily tell which brats I enjoy more, the grilled ones or these ones cooked on the stove, particularly the ones with Belgian ale and chopped onions. Both are exceptionally good, very juicy and very flavorful. Neither is better than the other. Simply a little scrap different.

Interested in making your ain bratwurst? Cheque this out:

Homemade German language Bratwurst

iv bratwurst sausages
2 Tbsp unsalted butter (or utilize olive oil, vegetable or corn oil)
1 sweet onion (cut in halves or quarters and sliced)
i loving cup Belgian ale (or whatever dark, malty beer of your pick)

Preheat a bandage iron pan over a medium-high estrus. Add together the butter and permit it melt and showtime to plough calorie-free dark-brown. The temperature should be near 325-350F at this indicate.
Sear bratwurst for virtually iii minutes per side, until it achieves deep golden brownish color.
Add the onions and the beer, plough the heat to high and bring to a eddy.
Once the liquid is boiling, reduce heat and continue cooking, flipping the sausages and stirring the onions, until the internal temperature of the sausages reaches 160F. Cook uncovered to let the liquid reduce and intensify its flavor.
Remove bratwurst from rut and serve hot, on a bun, or with you favorite side dish.

For a non-alcoholic version of this recipe, substitute beer for beef or chicken broth.