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Easy Stovetop Bratwurst Recipe
Ash Tyrrell

Easy Stovetop Bratwurst Recipe

I started making bratwurst on my stovetop the winter my grill got buried under snow, and honestly, I never looked back. This method gives me that same juicy, snappy-skinned sausage I'd get outside, minus the cold fingers and the wait for charcoal to heat up.
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Total Time 25 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 10 small bratwurst sausages about 2.5–3 oz each – the star of the dish, so pick a good quality brand you enjoy
  • 1 tablespoon vegetable oil – helps get an even golden sear without sticking
  • 1 medium onion quartered and sliced – adds sweetness and body to the pan sauce
  • 1 cup beer lager or pilsner works best – keeps the brats moist and adds a subtle malty flavor
  • Fine sea salt to taste – balances the richness of the sausage and onions
  • Freshly cracked black pepper to taste – adds a little warmth without overpowering the beer flavor

Method
 

  1. I start by quartering my onion and slicing it into thin strips so it cooks evenly alongside the sausages. While I'm doing that, I set my skillet over medium-high heat and let it warm up properly. A properly heated pan is what gives the brats that deep golden color instead of a pale, steamed look.
  2. Once the pan is hot, I add the vegetable oil and lay the bratwurst in carefully, leaving space between each one. I let them sear for a few minutes on one side before flipping with tongs to brown the other side too. This step locks in flavor and gives the casing that satisfying little snap when you bite in later.
  3. With the brats nicely browned, I scatter the sliced onions into the gaps between the sausages. I let everything cook together for about two minutes, stirring occasionally, until the onions turn soft and slightly golden. This is also when my kitchen starts smelling incredible.
  4. Next, I flip the brats one more time and pour the beer straight into the pan. I cover it immediately with a lid and drop the heat to low, letting everything simmer gently for around ten minutes. I flip the sausages halfway through so they cook evenly on both sides.
  5. I always check that the internal temperature hits 160°F using a meat thermometer, but if I don't have one handy, I just slice into one sausage to make sure there's no pink left inside. This is the safest way to know your brats are fully cooked.
  6. Once the brats are done, I pull them out of the pan for a minute, season the remaining onion sauce with salt and pepper, and let it reduce for a couple of minutes until it thickens slightly. Then I return the sausages to the pan, turn them through that flavorful sauce, and serve them immediately while they're hot.

Notes

  • I never poke holes in my brats before cooking, since that just lets the juices escape and dries them out.
  • I always use a thick-bottomed pan, because thin pans heat unevenly and can scorch the onions before the brats finish cooking.
  • I like slicing my onions a little thicker so they hold their shape instead of turning mushy in the beer.
  • I keep the heat on low once the lid goes on, since a rolling simmer can toughen the sausage casing.
  • I let the brats rest for a minute or two after cooking so the juices settle back into the meat.