How to pan fry bratwurst - Beer Brats Recipe
Beer, sauerkraut and whole grain mustard infused bratwurst. Juicy and charred to perfection every single time. No grill needed. It just doesn't get any better than this!
Servings: 5 people
- 1 pound bratwurst about 5 links
- 1 pound sauerkraut
- 12 ounces beer
- 1 Tablespoon whole grain mustard
- 1 teaspoon oil
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.
- 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.
- 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.
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.