Bratwurst is German-style pork sausage that is readily available in most U.S. supermarkets. It can be sold as fresh, raw sausage or pre-cooked. Fresh brats are best cooked in hot liquid before being browned over relatively high heat to ensure that they remain juicy and tender. Cook the brats in water, or try using beer for an unexpected boost of flavor. Grilling the brats after they've been cooked in liquid is common, but you can achieve similar results using your broiler or stove top.
Things You'll Need
- Baking sheet
Place a large pot of water or beer over medium-high heat and bring to low simmer. If the liquid begins to boil, reduce the heat so it remains at a gentle simmer. Boiling the liquid will cause the casing of the bratwurst to burst and will leave you with dry, tough sausages.
Add the bratwurst to the simmering liquid and allow them to cook for about 10 minutes.
Transfer the bratwurst to either a skillet on the stove top or a pan in your broiler. For stove top cooking, heat a lightly oiled skillet over medium-high heat. Cook the brats until they are brown on all sides, turning them with tongs, cooking for about one to two minutes per side. Alternately, heat your broiler and transfer the brats to a baking sheet. Place the brats under the broiler. Cook until they are browned on all sides, turning them every one to two minutes.
Tips & Warnings
- Always cook sausages and other ground meats to at least 160 degrees Fahrenheit to ensure safety.
- Johnsonville: Original Bratwurst
- The Joy of Cooking; Irma S. Rombauer
- The New York Times: The Quad Blog: Tailgating Recipes: On Wisconsin
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