Introduction
Bratwurst, or brats, are a beloved grilled sausage, but what if you don’t have a grill or outdoor space? Cooking brats on a stove may seem daunting, but it is easy and convenient, especially for those living in colder climates. Whether you’re a seasoned pro or a beginner, we will show you how to prepare moist, juicy brats on the stove with six different cooking methods and tips for each one.
The Classic Method
Start by heating a non-stick skillet on medium-high heat. Add the brats and let them cook for 2-3 minutes, then turn and let them brown for another 2-3 minutes. Reduce heat to medium and add a quarter cup of water. Cover the skillet with a lid and cook for 10-12 minutes, turning the brats occasionally. They should have an internal temperature of 160°F, but for added safety, you can cook a bit longer. To avoid bursting open, don’t pierce the brats or overcook them.
The Beer Bath Method
Heat a saucepan on medium-high heat and pour enough beer to cover the brats, along with chopped onions and garlic. Once the mixture comes to a boil, reduce heat to medium-low and add the brats. Cover the pan and simmer for 15-20 minutes or until the brats are cooked through. For a crispy skin, remove the lid for the last 5-10 minutes of cooking. Discard the onions and garlic if you wish, and enjoy the flavorful brats.
The Sear and Simmer Method
Heat a skillet on high heat and sear the brats for a minute or two on each side, until a nice crust forms. Reduce heat to medium-low and add enough water to cover the brats halfway. Cover the skillet with a lid and simmer for 15-20 minutes, turning the brats occasionally. To avoid overcooking or undercooking, use a meat thermometer to check if the internal temperature reaches 160°F. Serve the brats with your favorite toppings, such as sauerkraut, mustard, and onions.
The Oven to Stove Method
Preheat the oven to 375°F and place the brats on a baking sheet. Bake them for 10-15 minutes, then transfer them to a skillet on medium heat. Add an inch of water or beer to the skillet and let the brats simmer for 10-15 minutes, until cooked through. To maintain a crispy skin, consider soaking the brats in cold water for a few minutes before simmering. Serve with a warm bun and your favorite condiments.
The Broil and Boil Method
Preheat the broiler to high and place the brats on a broiler pan. Broil them for 3-5 minutes on each side, until a smoky flavor develops. Then, move them to a saucepan with enough water or beer to cover them and let them boil for another 10-15 minutes. For added flavor, consider adding sliced onions or garlic to the boiling water. Be careful not to overcook the brats, or they will become too soft to enjoy.
The Grill and Finish Method
If you have an indoor grill, this method is perfect for those who love smoky flavors. Grill the brats for 3-5 minutes on each side, then transfer them to a saucepan with enough water or beer to cover them. Let them simmer for 10-15 minutes on medium heat. For a crispy skin, add butter or oil to the pan before adding the brats. Serve with a side of potato salad or coleslaw for a traditional German meal.
Conclusion
Cooking brats on a stove may feel like a daunting task, but with these six methods, it has never been easier. Whether you prefer the classic method, the beer bath method, the sear and simmer method, the oven to stove method, the broil and boil method, or the grill and finish method, you will have the perfect brats in no time. Remember to take care not to overcook or undercook them, and experiment with toppings and side dishes to find your perfect combination.
