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Pan Fried Bratwurst Recipe
Ash Tyrrell

Pan Fried Bratwurst Recipe

I used to burn the outside of my brats while the middle stayed pink, and it drove me crazy. Then I tried the "hot water rest, then brown" method, and I haven't gone back. The brats came out juicy, evenly cooked and beautifully browned
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Prep Time 5 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 4 raw bratwursts – Always start with raw brats so the parboil and fry method works properly.
  • 2 to 3 cups water – Use enough to cover or mostly cover the sausages in the pan.
  • 1 tablespoon vegetable or olive oil – Use just a little for browning the casing to a deep golden color.

Method
 

  1. Place your skillet on the stove and add enough water to cover the sausages, or mostly cover them. Keep the brats nearby but out of the pan for now. A wide pan works best because the sausages can lie flat.
  2. Turn the heat to medium-high and wait for bubbles to rise. You want a slow, steady boil, not a violent one. Rising bubbles tell you the water is hot enough.
  3. Lower the bratwursts into the bubbling water. Put the lid on right away and switch the burner off. If your lid doesn't fit perfectly, don't panic. A close fit is nice, but improvising works too.
  4. Set a timer for seven minutes and walk away. The hot water cooks the sausages gently without any extra heat. I love this part because I can prep sides while the brats do their thing.
  5. If you'd like extra peace of mind, slide a meat thermometer into the open end of one brat. A reading between 145 and 160°F is perfect. It's optional, but it's a nice confidence boost.
  6. Lift the brats out with tongs and set them on a plate. Then carefully pour the water out of the pan. Taking the sausages out first makes draining much easier and safer.
  7. Return the brats to the pan with a little oil over medium heat. Brown them for about four minutes on the first side. Flip them and brown the other side for another four minutes.
  8. If your pan is all metal, the brats may stick at first. Don't fight them. They release on their own once the casing caramelizes, and that's your cue to flip. Serve them hot.

Notes

  • I always use a lid that fits as closely as possible. It keeps the heat in, and my brats come out more reliably done.
  • I pull the brats out of the water before draining. It saves me from a messy, splashy pour.
  • I never prick the casing. I want every drop of fat and juice to stay inside.
  • I dry the parboiled brats with a paper towel before frying. They brown better, and they stick less.
  • I let cold brats sit on the counter for a bit before cooking. They cook more evenly that way.
  • If you're wondering how to cook Johnsonville brats on the stove, this method works the same way