Cody Casey
Bratwurst, or brats, is a German sausage, usually made with a blend of finely chopped veal and pork. It is one of the best-known national foods from Germany. The traditional way of cooking bratwurst is by grilling, but it can also be cooked in an oven or air fryer, or on a stove. This article will focus on how to finish cooking bratwurst in a pan.
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What You'll Learn
Choosing the right bratwurst
Bratwurst, or brat, is a German sausage. Brats are commonly made with ground pork, and sometimes veal, beef, chicken, or a combination of these meats. They are seasoned with marjoram, ginger, sage, cumin, nutmeg, coriander, caraway, salt, white pepper, lemon peel, and garlic.
When choosing the right bratwurst, it is important to select a high-quality sausage for the best results. The type of meat is an important consideration, and you can choose from traditional pork bratwurst, beef bratwurst, chicken bratwurst, or a combination of meats.
Another factor to consider is the seasoning. Bratwurst can be seasoned with a variety of spices, including marjoram, ginger, sage, cumin, nutmeg, coriander, caraway, salt, white pepper, lemon peel, and garlic. Some people prefer their bratwurst to be mildly seasoned, while others enjoy a more heavily spiced sausage.
The cooking method you plan to use may also influence your choice of bratwurst. For example, if you are grilling or pan-frying your bratwurst, you may prefer a thicker sausage that can withstand the high heat without drying out. On the other hand, if you are simmering or boiling your bratwurst, a thinner sausage may cook more evenly.
Lastly, personal preference plays a significant role in choosing the right bratwurst. Some people prefer a milder-tasting sausage, while others enjoy the added flavour of spices like garlic. Some may prefer a smooth-textured sausage, while others like a little more bite to their bratwurst.
By considering the type of meat, seasoning, cooking method, and personal preference, you can choose the right bratwurst for your next meal.
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Preparing the pan
To prepare the pan for cooking bratwurst, you will need to decide on the type of pan and oil or butter to use. A cast-iron skillet is a popular choice, but a stainless-steel pan, carbon steel, or even non-stick will also work. Bratwurst is a German sausage, typically made with a blend of finely chopped veal and pork, and has a strong flavour. The type of oil or butter used is a matter of preference, as the small amount needed does not significantly impact the final taste. Olive oil, vegetable or corn oil, and butter are all common choices.
Before cooking the bratwurst, the pan should be heated to a medium-high temperature with a bit of oil or butter to coat the bottom. The ideal temperature for cooking bratwurst is around 325-350°F. It is important to ensure that the pan is not overheated, as this can cause the sausages to burst. A meat thermometer can be useful to check the internal temperature of the bratwurst as it cooks, which should reach 145-160°F when done.
Some recipes suggest poking a few holes in each sausage before cooking to prevent them from bursting. This can be done with a fork, poking a few times on each side of the bratwurst. Another option is to parboil the sausages before frying, by covering them with water in the pan and bringing it to a slow boil. This method helps to ensure the sausages are cooked through without drying out.
When cooking bratwurst, it is important to avoid very high heat, as this can cause the skin to split and the sausages to dry out. Medium to medium-low heat is recommended, and the sausages should be cooked slowly to ensure they are cooked completely. This can be achieved by covering the pan and cooking the bratwurst in a liquid such as water, beer, or apple cider for about 20 minutes before frying.
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Parboiling the bratwurst
After parboiling, the water is drained, and the sausages are placed back into the pan with a little oil over medium heat. They are then fried until they reach a fairly dark brown colour on each side. This typically takes about four minutes on each side, but the bratwurst will release from the pan on its own once the casing has caramelized sufficiently.
Parboiling is a good way to ensure the bratwurst is cooked evenly and thoroughly before achieving the desired browning and crispiness in the pan-frying stage. This two-step process helps to prevent the sausages from drying out and improves the overall texture.
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Browning the bratwurst
To brown the bratwurst, heat a skillet on medium to medium-high heat. Add a bit of cooking oil to coat the bottom of the pan. Dry the bratwurst with a paper towel and place them in the heated pan. Turn the bratwurst every 2 minutes for about 10 minutes until cooked through and no pink shows in the middle. The ideal internal temperature should be 160°F. Continue to fry until you get a nice brown colour on the skin.
If you are looking for a faster method, try this trick used by New York City street vendors: slice the sausage lengthwise before placing it in a hot pan with a little oil. Press down with a spatula to ensure even cooking and flip once one side is golden brown. The bratwurst should be done in about 4-6 minutes.
Another method is to first parboil the bratwurst before frying. Put enough water in the pan to cover or mostly cover the sausages. Bring this to a slow boil on medium-high heat. Once you have rising bubbles, put the bratwurst in the water. Turn off the heat and let them sit in the hot water for about 7 minutes. Drain the water from the skillet and place the sausages back in the pan with a little oil over medium heat. Fry them until they are fairly dark brown on each side. If you are using a metal pan, don't worry if the bratwurst gets stuck to the bottom of the pan while frying. They will release on their own once the casing has caramelized enough.
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Serving the bratwurst
Bratwurst is a German sausage, typically made with a blend of finely chopped veal and pork. It is one of the best-known national foods from Germany. The most popular way to eat Bratwurst is on a white roll with sauerkraut and mustard. You can also serve it with a bun, or with your favourite side dish. Bratwurst can also be served with ketchup, sliced up and drenched in curry sauce, or with caramelized onions.
If you want to add extra flavour, butter is a great option. You can use olive oil, vegetable or corn oil, but butter will give you a flavour that the others can't match.
For a non-alcoholic version of this recipe, you can substitute beer for beef or chicken broth. You can also use apple juice for a sweeter version.
The best bratwurst will be cooked as soon as it's ready and eaten straight away to get the maximum flavour and juiciness.
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Frequently asked questions
To finish cooking bratwurst in a pan, fry the sausages until they are browned on both sides. You can also sear the bratwurst first over high heat, then cook to doneness.
Bratwurst can be finished in a pan in under 30 minutes.
Bratwurst should be cooked to an internal temperature of 145°F to 160°F.
Bratwurst can be served on a bun, with a side of your choice, or with sauerkraut and mustard.
