Emilie Meyer
Bratwurst is a German sausage made of pork, veal, or beef, and it's a delicious staple for any gathering, whether it's a backyard cookout or a cosy meal indoors. Cooking brats on a griddle pan stove top is an excellent way to achieve that classic grilled flavour and juicy texture, even if you don't have access to an outdoor grill. Here's a simple guide to help you cook brats to perfection on your stovetop.
| Characteristics | Values |
|---|---|
| Pan | Cast-iron skillet, stainless steel pan, carbon steel, nonstick, grill pan, electric griddle, stove-top griddle, cast-iron griddle |
| Lid | Sheet pan |
| Thermometer | Instant-read thermometer, meat thermometer |
| Cooking methods | Grill, boil, roast, air-fry, pan-fry, oven, stovetop |
| Cooking time | 13-15 minutes, 3-4 minutes per side, 10 minutes with lid on, 8 minutes, 10 minutes in boiling water, 2 minutes on each side, 10-15 minutes |
| Internal temperature | 160°F/71°C, 165°F |
| Toppings | Mustard, sauerkraut, grilled onions, coleslaw, relish, pickle spears, sauteed peppers, chili, mayonnaise, ketchup |
| Sides | German potato salad, mashed potatoes, arugula salad, cucumber salad, potato chips, dairy-free deviled eggs, broccoli salad, brown sugar baked beans, gluten-free pasta salad, potato wedges, rice |
| Drinks | Oktoberfest beer, German-style lager, malty beer |
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What You'll Learn
How to get the perfect char
To get the perfect char on your bratwurst, there are a few key steps to follow. Firstly, the type of pan you use is important. A cast-iron skillet is recommended by many sources, as it allows for even cooking and browning. If you don't have a cast-iron skillet, a high-heat pan, stainless steel pan, carbon steel, or non-stick pan can also work.
Once you have the right pan, it's time to prepare the bratwurst. Poke a few holes on each side of the sausage to prevent it from bursting during cooking. Then, heat your pan to medium-high heat and add a drizzle of oil, such as canola oil, to the pan. Place the bratwurst in the hot pan and sear for about 3 minutes on each side to get those beautiful grill marks and lock in the juices. You may also add peppers and onions to the pan at this stage for some extra flavour.
After searing, it's time to add some liquid to the pan. Water, beer, stock, or apple cider can be used, with darker beers often preferred for their richer flavour. Pour in about 1/2 cup of liquid, then immediately cover the pan and reduce the heat to medium-low. Continue cooking for about 10 minutes, or until the internal temperature of the bratwurst reaches 160°F/71°C. This step ensures the bratwurst cooks evenly and thoroughly and adds moisture to the dish.
Finally, remove the bratwurst from the pan and let it rest. You can then use the leftover liquid in the pan to make a delicious sauce by simmering it down with the onions and any desired seasonings. Return the bratwurst to the pan and coat them in the sauce. Serve immediately and enjoy the perfect charred bratwurst!
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Boiling vs. pan-frying
Boiling brats is a great way to ensure that they are fully cooked and juicy on the inside. It also helps to shorten the grilling or frying time. When boiling, you can use water or a liquid that does not become bitter when reduced, like beer, to add flavour to the brats. You can also experiment with different poaching liquids such as apple cider, ginger ale, or chicken stock. However, it is important to note that the liquid should only be simmered and not reach a rolling boil, as this can cause the casing to split and the juices to seep out.
On the other hand, pan-frying brats is a great way to achieve a delicious char and crispy texture on the outside. To pan-fry brats, heat a large skillet, preferably cast iron, on medium-high heat with a drizzle of canola oil. Poke a few holes in each bratwurst to prevent them from bursting, then place them in the hot skillet. Cook the brats for 3-4 minutes on each side, or until they are nicely browned. You can also add onions and continue cooking until they are golden. After frying, it is important to clean the pan by adding hot water to remove the brown bits created during the cooking process.
Both methods have their advantages, and some people even choose to do a combination of both by boiling the brats first and then pan-frying them to get the best of both worlds. This helps to ensure that the brats are fully cooked on the inside while still achieving a crispy exterior. Additionally, boiling the brats first can help to prevent them from bursting during the frying process.
Ultimately, the decision between boiling and pan-frying brats may come down to personal preference, the desired level of crispiness, and the time available for cooking. Boiling may be preferred for a quicker cooking process, while pan-frying can give a more crispy texture.
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Choosing your toppings
Brats are commonly topped with ketchup and mustard, but you can get creative and experiment with toppings. If you're serving your brats on a bun, you can toast it in the air fryer for some crunch.
For toppings, you can add cheese, chili, salsa, barbeque sauce, hot peppers, or sauerkraut. If you're feeling particularly hungry, you can even top your brat with macaroni and cheese. For a Japanese twist, try a wasabi mayo topping, but be careful not to add too much as it's a strong condiment.
If you're serving your brats for breakfast, you can top them with a fried egg, some cheese, and a slice of bacon. You can also chop up leftover brats and add them to a casserole with potatoes, peppers, and onions. Top the casserole with cheese, sauerkraut, and your favorite savory condiments.
If you're grilling your brats, you can top them with sauteed peppers and onions, pickle spears, relish, coleslaw, or sauerkraut. You can also serve them with a variety of sides, such as sliced vegetables, potato chips, dairy-free deviled eggs, broccoli salad, or potato salad.
For a traditional German experience, pair your brats with a German-style lager or malty beer, and serve them with German potato salad, mashed potatoes, or cucumber salad.
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How to reheat brats
There are several ways to reheat brats, depending on your preference and the equipment you have available. Here is a guide on how to reheat brats, focusing on using a griddle pan on a stovetop:
Using a Stove
To reheat brats on a stove, place the sausages in a non-stick pan over medium heat. Cook for about 5 minutes, turning occasionally, until heated through. You can add a bit of extra beer or another liquid to the pan when reheating. Covering the pan helps retain moisture and prevents the sausages from drying out.
Using a Microwave
Place the brats in a microwave-safe bowl with a splash of water. Reheat in 30-second increments until hot. This method is quicker, taking only about 1 minute.
Using an Oven
Preheat your oven to 350°F. Place the brats on a baking sheet and cover them with foil. Bake for about 10 minutes or until heated through.
Storing and Reheating Tips
- Store leftover brats in an airtight container in the refrigerator for up to 3-4 days.
- Freeze brats for longer storage, up to 2-3 months.
- Thaw frozen brats overnight in the refrigerator, then use within 3 days.
- Avoid reheating multiple times, as this can cause the sausages to dry out and lose flavor.
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Stovetop vs. grill
When it comes to cooking brats, you can use a stovetop or a grill, and both methods have their advantages.
Stovetop
Cooking brats on a stovetop is a convenient way to prepare this dish, especially if you don't have access to an outdoor grill. It is also a good option when the weather is unfavourable for grilling outdoors. You can use a grill pan, skillet, or cast-iron pan on your stovetop to achieve similar grill marks and a crispy texture on the brats.
To cook brats on the stovetop, you will typically sear or brown them first on medium-high heat for about 3 minutes on each side. Then, you'll add sliced onions and cook until they are golden. Next, flip the sausages, add beer, cover, and cook on low heat for about 10 minutes, flipping halfway. The internal temperature of the brats should reach 160°F/71°C when they are done.
Grill
Grilling brats is a popular choice, especially for outdoor cooking during favourable weather. Grilling gives the brats a crispy, charred exterior that is desirable for this dish.
To grill brats, you can parboil them first to ensure they are fully cooked, and then finish them on the grill. Alternatively, you can grill them directly over medium-low heat, turning them frequently to promote even cooking. When grilling, cook the brats for about 5 to 10 minutes, until they are no longer pink in the middle. As with stovetop cooking, the ideal internal temperature for grilled brats is 160°F/70°C or 165°F.
Both stovetop and grill methods have their advantages, and the choice depends on your personal preference, the weather conditions, and the equipment available. Stovetop cooking may be more convenient and suitable for indoor cooking, while grilling is ideal for outdoor cooking and provides the classic grilled flavour and appearance.
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