Bratwurst Sausage on Stove Top
How to cook bratwurst sausage on the stove top in two simple steps. Enjoy a deliciously seared outside with juicy center. Easily prepare onions and peppers in the same skillet (optional). Serve the bratwurst on buns or alongside fries or mashed potatoes.
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Equipment
- 10 inch frying pan, heavy bottomed with lid
Ingredients
Bratwurst
- 5 bratwurst sausage links
- ½ tablespoon neutral cooking oil (vegetable, sunflower or olive oil)
- ¼ cup water ( or beef broth or beer)
Onion & Pepper
- ½ tablespoon cooking oil (if needed)
- 1 yellow onion, sliced to medium thickness slivers
- 1 tablespoon freshly picked thyme (or half the amount dried)
- 1 green bell pepper, sliced into medium strips
- ½ teaspoon kosher salt, or to taste
- ¼ tsp black pepper, or to taste
Instructions
Bratwurst
- With the tip of a sharp knife poke tiny holes on the surface of each bratwurst sausage.
- Place frying pan over a medium-high heat stove and add the oil. When it is shimmering add the brats and allow them to brown for about two minutes. If browning too fast, adjust the heat. Flip the sausages and allow them to brown again for two minutes.
- Add the water and immediately cover with the lid. Lower the heat to medium and allow the brats to steam for a couple of minutes. They are done when the internal temperature taken with meat thermometer registers above 160 F.*
Onion & Pepper
- Use the same pan where you fried the bratwurst and if needed add more oil. Add the onion and thyme, mix. Push to one side of the pan. Add the pepper in the empty side.** Season with salt and pepper.
- Saute the onion and pepper until soft. If getting too dry, add a bit of water. When satisfied with doneness, return the brats to the pan to warm them through, Serve.
Video
Notes
- In our recipe the bratwurst sausage is essentially steam-fried. That is to say that first it is pan-fried, targeting the surface and then gently steamed targeting the inside and allowing it to come to temperature by moist heat.
- You can choose to cook just the bratwurst or if desired cook the onion and pepper to use as garnish.
- Ideally, you will use a lid that fits your pan and has a tiny hole on it to let out some steam. Alternatively, you can leave a tiny opening on one side of the pan. If you do not have a lid that fits your pan use a sheet pan that covers it and make a provision for a bit of steam to escape.
