Everything you need to know about how to pan fry bratwurst like a pro. Serve perfectly juicy bratwurst in less than 30 minutes! No grill needed.
What is bratwurst?
Bratwurst or “brats” is a fresh link German sausage, typically made with a blend of finely chopped veal and pork. It is one of the best-known national foods from Germany. Introduced in the Middle Ages, bratwurst recipes vary widely by region and even by household. The most popular way to eat Bratwurst is on a white roll with sauerkraut and mustard.
The oldest recipe for bratwurst goes back nearly 600 years and was discovered in Thuringia, Germany.
Fun Fact: 600 years ago, medieval town markets had consumer protection committees to enforce the quality of produce. In 1432, Thuringian sausage makers could be fined 24 pfennigs, an amount equivalent to a day’s work at the time, if they used impure, spoiled meat to make sausages.
How do you pan fry bratwurst?
For the best results, pan fry bratwurst slowly over a low flame to ensure that it is cooked completely. A fail proof approach is to cover the pan and poach the bratwurst first in some liquid like water, beer or apple cider for about 20 minutes on medium heat or lower. Once the internal temperature reaches 145°F, fry the bratwurst with a little oil on medium-high heat, flipping often until the outside is perfectly crisp and charred. The bratwurst is completely cooked when a meat thermometer inserted into the middle reads 160°F.
To pan fry bratwurst quickly, try this trick used by New York City street vendors: Slice the sausage lengthwise before placing it on a hot pan with a little oil. Press down with a spatula as needed to ensure even cooking and flip once one side is golden brown. The bratwurst should be done in about 4-6 minutes.
Why pan fry bratwurst?
- No grill needed
- Simple recipe
- Ready in less than 30 minutes!
- Perfectly juicy bratwurst every time
- Easily control the amount of crispiness and charring
- Hugely impressive yet ridiculously easy gourmet variations
What you need to pan fry bratwurst
- Both store-bought and freshly made uncooked bratwurst works for this recipe. The flavored bath has plenty of capacity to hold more bratwurst so feel free to use it for double the amount of bratwurst. I typically use Johnsonville brats because it is readily available at my local grocery store. For large gatherings you can buy bratwurst in bulk from Costco which sells a terrific version under its Kirkland brand. Specialty supermarkets like Wholefoods carry gourmet organic bratwurst with special savory herbs which are particularly delicious. This recipe works with other sausages like hot dogs as well.
- Poaching liquid. The secret to EPIC tasty brats is to poach them. You can use one cup water or a combination of ingredients to infuse the bratwurst with flavor. A particularly tasty version is the Beer Brat Recipe which uses a combination of sauerkraut, your favorite beer and whole grain mustard . You can also get creative and make your own poaching liquid. One of my favorite recipes for fall uses hard apple cider, a little brown sugar, a small onion, and a tart apple. For a non-alcoholic version you can substitute use apple cider or ginger ale. Savory herbs like rosemary and thyme add even more flavor.
- A little oil helps the bratwurst brown evenly. Bratwurst naturally releases fat during the cooking process, so some extra oil may not even be needed. The type of oil doesn’t really matter. I tend to reach for olive oil because of its heart healthy properties but any type of vegetable oil (e.g., canola, corn, avocado and peanut oil) or even a tablespoon of butter will do. Since the bratwurst already has a very strong flavor, the flavor of the small amount of oil needed, does not make a big difference to the final taste.
How do you pan fry bratwurst?
The method I describe below gives you perfect brats, with a crispy, perfectly charred outside and a deliciously juicy, flavor infused inside. It’s perfect for eating with a dash of whole grain mustard and a dollop of tasty sauerkraut.
Poach the bratwurst slowly over a low flame
Heat a large skillet on medium low heat. Add the sauerkraut, whole grain mustard and beer. Stir until all the ingredients are thoroughly combined. Add the raw sausages deep into the skillet. Cover the pan once the mixture begins to barely simmer. If the liquid begins to boil, reduce the flame to medium-low heat. A slow simmer is also important because very reduced beer can turn taste bitter. Cook for about 20 minutes or until a meat thermometer stuck into the middle of a bratwurst registers an internal temperature of 145°F. Taste the mixture. Depending on the type of beer used, a pinch of sugar may help brighten the flvors of the sauerkraut mixture. Remove the lid. Using tongs remove the bratwurst. Set the skillet with the sauerkraut mixture aside.
Fry the bratwurst until the outside is crispy and charred to taste
Pour a drizzle of canola oil in a separate pan on medium heat. Transfer the bratwurst to the pan and fry, moving them often to ensure even browning. Leaving the bratwurst unattended at this point can result in one side of the bratwurst sausage getting blistered and burned. The bratwurst is done when the outside is crisp and charred to taste and the internal temperature registers about 160°F. Transfer the bratwurst to the sauerkraut mixture. Serve with buns, sauerkraut, and whole grain mustard.
Tips for perfectly pan-fried bratwurst
Pan frying bratwursts can be a challenge because it is difficult to cook them evenly. If the cooking temperature is too high, the outside will cook faster than the inside, leading to unevenly cooked sausage. Overcooked sausages taste dry, salty and can have a very tough texture. Here are some tips for perfectly cooked pan-fried brats:
- Use low heat. The best way to cook bratwurst is to cook it on medium low heat so that its completely cooked. The low heat also ensures that there is no premature browning.
- Don’t forget to cover! Covering the pan while the bratwurst poaches allows the heat to encase the bratwurst and helps guard against serving raw bratwurst.
- evenly.
- Use a flavored bath. Water is the conventional liquid to poach food but why not use the opportunity to add flavor to your bratwurst? Experiment with liquids of your choice like apple cider, gingerale or chicken stock!
- Poach the bratwurst – The liquid should be barely simmering.
- Do not reduce the beer too much. The liquid should be barely simmering – if the beer reduces too much it will turn bitter.
- Add oil for even browning. Bratwurst naturally releases some fat during the cooking process. The fat should be enough to coat the bratwurst so that it browns evenly. If there is not enough fat in the pan, the bratwurst will blister and burn in the hot spots.
The best frying pan for bratwurst
Just about any pan will work for frying bratwurst. However, some pans make the job a little more easier than others.
Heavy, stainless steel frying pans are ideal for frying bratwurst because it is easier to control how hot the pan gets. A large cast iron skillet can also be used with great results but needs more vigilance because cast-iron skillets absorb a lot of heat and can quickly overcook the sausage. I avoid using a non-stick pan when cooking bratwurst because the fat released during the cooking process tends to ruin the non-stick surface.
How long should I poach the bratwurst before frying?
It takes about 20-25 minutes to cook a typical store-bought bratwurst (like Johnsons) at medium low heat. To check whether the bratwurst is done, insert a food thermometer into the center of the bratwurst. If the temperature is 160°F, the bratwurst is safely cooked per the United Stated Department of Agriculture (USDA).
How do you clean the bratwurst pan?
After frying the bratwurst, the bottom of the pan will be covered with little brown bits which were created as part of the browning process. The easiest way to clean your pan is to add some hot water right after frying. The brown bits should easily flake off. If there are a few stubborn pieces, allow the pan to soak a few more minutes in hot water. A light scrub should remove any remaining brown bits.
If you are unable to add hot water immediately after frying, just soak the pan for about 15 minutes or longer with very hot water. The brown spots should come off with a light scrub. For extra stubborn stains, apply a paste made of either Bar Keepers Friend or baking soda and water on the stain. After 15 minutes the stain should come right off with a light scrub.
Should you boil brats before frying?
You can boil raw brats before frying, just make sure you use water or a liquid that does not become bitter when reduced, like beer. Boil bratwurst for about 10-15 minute until they turn gray. Boiling is a great way to shorten grilling or frying time.
Pan fried brat recipe variations
The beauty of this easy recipe is that you can vary the poaching liquid and change the flavor of the bratwurst. Here are some of my family’s favorite variations:
- Beer, sauerkraut, whole grain mustard, and thyme
- Hard apple cider, tart apples, red onion, and brown sugar
- Ginger ale, onions, sauerkraut, and garlic powder
How do you serve bratwurst?
Bratwurst is traditionally served on a soft bread roll, with some sauerkraut and a smear of whole grain mustard. Brats are also particularly delicious with sour cream and potato salad. I like serving brats with a little relish as the sweetness tends to brighten the flavors of the tangy sauerkraut and salty bratwurst.
Leftover pan-fried brat ideas
Here are some ideas on what to do with leftover bratwurst:
- Bratwurst and scrambled eggs
- Hash brown brats
- Bratwurst mac and cheese
- Brat sandwiches
- Soup with bratwurst
- Pasta and bratwurst
- Bratwurst fried rice
- Bratwurst salad
How long do cooked brats last in the fridge?
According to the United States Department of Agriculture (USDA), cooked sausages can last for about 4 days in the fridge. To keep them fresh, stored cooled bratwurst in an airtight container. Note that if you keep the bratwurst in the beer-sauerkraut mixture, the bratwurst will continue to absorb and intensify in flavor. If you prefer to keep the flavors as is, store the beer-sauerkraut mixture and bratwurst separately.
According to the United States Department of Agriculture, for best quality frozen sausages like bratwurst can be frozen for up to 2 months. For proper storage make sure the bratwurst is stored in a freezer safe container. To thaw, leave in the refrigerator overnight.
How long do uncooked fresh brats last in the fridge?
According to the United States Department of Agriculture, fresh uncooked fresh sausage like bratwurst lasts about 1-2 days in the fridge. Commercially made bratwurst like Johnsons have guidance printed on the package.
How many calories are in pan fried bratwurst?
Each serving of this beer brat recipe has about 482 calories, 17.4g of protein, 28.7g of fat, and 33g of carbohydrates.
This recipe yields approximately 5 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
Bratwurst FAQs
The best method to cook brats indoors is to first simmer, fry them. This is not only the quickest way to cook the brats, but you can also add some extra flavor by cooking them in flavored liquids like beer and apple cider. The flavor in the liquid can be further amplified by the addition of other ingredients like onion slices, rosemary and fresh thyme. This method is an easy dinner idea and has the added benefit of easy clean up. See my post on How to Pan Fry Bratwurst for more ideas.
Pan Fry: For the best results, pan fry bratwurst slowly over a low flame to ensure that it is cooked completely. A fail proof approach is to cover the pan and simmer the bratwurst first in some liquid like water, beer, or apple cider for about 20 minutes on medium heat or lower.
Once the internal temperature reaches 145°F, sauté the bratwurst in a fry pan with a little oil on medium-high heat, flipping often until the outside is perfectly crisp and charred. The bratwurst is completely cooked when a meat thermometer inserted into the middle reads 160°F.
Oven/Broiler: Preheat oven to 400°F. Cover a sheet pan with aluminum foil or parchment paper. Grease the baking sheet so that the uncooked fresh bratwurst do not stick while cooking. Place the uncooked brats on the baking sheet so that they are spread out evenly and do not touch each other.
Bake for 10 minutes, then flip them over. Bake for another 5 minutes.
Turn on the broiler an broil each side for about 2 minutes each until suitably browned. Baste the bratwurst with oil as needed. The bratwurst is done when they are a deep golden brown color and the internal link temperature registers 160°F.
You should not poke holes in the bratwurst during the cooking process as this will cause the juices to leak leading to the loss of much of its legendary flavor.
Bratwurst is a great option for low carb or keto diets because each serving has 14g and 21g of fat. It’s always a good idea to check the nutrition label as some manufacturers may add ingredients like sugar.
Finally, if you make this recipe..
I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!
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How to pan fry bratwurst – Beer Brats Recipe
Equipment
- large skillet, cover
Ingredients
- 1 pound bratwurst about 5 links
- 1 pound sauerkraut
- 12 ounces beer
- 1 Tablespoon whole grain mustard
- 1 teaspoon oil
For serving
- 5 buns
- whole grin mustard
Instructions
- Poach the bratwurst over a low flame. Heat a large skillet on medium low heat. Add the sauerkraut, whole grain mustard and beer. Stir until all the ingredients are thoroughly combined. Add the raw sausages deep into the skillet. Cover the pan once the mixture begins to barely simmer. If the liquid begins to boil, reduce the flame to medium-low heat. Cook for about 20 minutes or until a meat thermometer stuck into the middle of a bratwurst registers an internal temperature of 145°F. Taste the mixture. Depending on the type of beer used, a pinch of sugar may help brighten the flavors of the sauerkraut mixture. Remove the lid. Using tongs remove the bratwurst. Set the skillet with the sauerkraut mixture aside.
- Fry the bratwurst until the outside is crispy and charred to taste. Pour a drizzle of canola oil in a separate pan on medium heat. Transfer the bratwurst to the pan and fry, moving them often to ensure even browning. Leaving the bratwurst unattended at this point can result in one side of the bratwurst sausage getting blistered and burned. The bratwurst is done when the outside is crisp and charred to taste and the internal temperature registers about 160°F. Transfer the bratwurst to the sauerkraut mixture. Serve with buns, sauerkraut, and whole grain mustard.
Notes
- Use low heat. The best way to cook bratwurst is to cook it on medium low heat so that its completely cooked. The low heat also ensures that there is no premature browning.
- Don’t forget to cover! Covering the pan while the bratwurst poaches allows the heat to encase the bratwurst and helps guard against serving raw bratwurst.
- evenly.
- Use a flavored bath. Water is the conventional liquid to poach food but why not use the opportunity to add flavor to your bratwurst? Experiment with liquids of your choice like apple cider, gingerale or chicken stock!
- Poach the bratwurst – do not boil. The liquid should be barely simmering – a rolling boil will cause over reduce the beer causing the liquid to become bitter.
- Do not reduce the beer too much. The liquid should be barely simmering – if the beer reduces too much it will turn bitter.
- Add oil for even browning. Bratwurst naturally releases some fat during the cooking process. The fat should be enough to coat the bratwurst so that it browns evenly. If there is not enough fat in the pan, the bratwurst will blister and burn in the hot spots.
Nutrition
This recipe yields approximately 5 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
