Pan-Seared Bratwurst: Sides And Sauces

Pan-seared bratwurst is a delicious meal, but what should you serve with it? There are several options to choose from, and it all depends on your personal preference. Here are some ideas to get you started:

- Onions and Beer: One popular way to cook bratwurst is to sear it in a pan with butter, onions, and beer. This gives the sausage a malty, onion-y flavour that is hard to resist. You can also use the beer as a dipping sauce if you don't cover the pan while cooking.

- Sauerkraut: Sauerkraut is a traditional German side dish that goes well with bratwurst. You can cook it with the bratwurst in the pan or serve it on the side.

- Potato Salad: Another classic German side dish, potato salad is a great option to serve with bratwurst. It's hearty and filling, making it a perfect choice for a summer cookout.

- Vegetables: If you're looking for something a little lighter, roasted or steamed vegetables like broccoli or cauliflower are a great choice. You could also serve a cucumber salad or a German potato salad.

- Rice: For a heartier meal, serve your bratwurst with rice and peppers and onions. This makes for a delicious and satisfying dinner.

- Baked Potatoes or Mashed Potatoes: These are always a good choice when you're looking for a comforting side dish. They go well with the bratwurst and can be easily prepared ahead of time.

No matter what you choose to serve with your pan-seared bratwurst, don't forget to enjoy a cold beer with your meal!

Pan-fried beer and onion bratwurst

Ingredients for Four Servings:

• 4 bratwurst sausages
• 2 tablespoons of unsalted butter (or olive oil/vegetable/corn oil)
• 1 sweet onion (cut in halves or quarters and sliced)
• 1 cup of Belgian ale (or any dark, malty beer)

Cooking Instructions:

Step 1: Melt the Butter

Add butter to your cast iron pan and place it over medium-high heat. Let the butter melt and turn light brown. If you have an IR thermometer, the temperature should be about 325-350°F.

Step 2: Pan-sear the Bratwurst

Place the bratwurst in the pan and sear for about 3 minutes on each side, or until it achieves a deep golden brown color.

Step 3: Add the Beer and Onion

Add the sliced onion and beer to the pan, then turn the heat to high and bring the mixture to a boil.

Step 4: Cook the Bratwurst

Once the liquid is boiling, reduce the heat and continue cooking. Flip the sausages occasionally and stir the onions until the internal temperature of the sausages reaches 160°F.

Leave the pan uncovered during this step to allow the liquid to reduce and intensify in flavor.

Step 5: Serve

Remove the bratwurst from the heat and serve hot. You can serve them on a bun or with a side dish of your choice.

Tips:

• For a non-alcoholic version, substitute the beer with beef or chicken broth.
• You can let the bratwurst rest for 5 minutes before serving to allow the meat to reabsorb some of the juices. However, this is not necessary as the bratwurst will still be juicy if you cut or bite into them right away.
• If you want to add extra flavor, you can cover the pan after searing the bratwurst and before adding the beer and onion. This will help keep the bratwurst moist and promote faster cooking.

Suggested Side Dishes:

• German potato salad
• Sweet and sour cabbage
• Sauerkraut
• Boiled baby potatoes
• Broccoli
• Corn

Bratwurst with sauerkraut

Ingredients

• Bratwurst sausages
• Butter
• Olive oil, vegetable oil, or corn oil
• Onion
• Beer, water, apple cider, or chicken stock
• Sauerkraut
• Salt
• Pepper
• Brown sugar
• White wine vinegar
• White wine or dry white wine
• Chicken stock
• Potatoes

Method

First, sear the bratwurst sausages in butter or oil in a cast-iron pan over medium-high heat for around 3 minutes on each side, until golden brown. Remove the sausages from the pan and set aside.

Next, add sliced onion to the pan and cook on medium-low heat until the onions are tender. Then, add in the sauerkraut, wine, stock, sugar, vinegar, salt, and pepper, and stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.

While the sauerkraut is cooking, simmer the bratwurst in water for 20 minutes. Then, drain the bratwurst and lightly brown them on all sides in a hot skillet.

Finally, serve the bratwurst with the sauerkraut on a heated platter or in a bun with mustard.

Tips

• For extra flavor, try adding sliced onions and beer to the pan after searing the bratwurst.
• Covering the pan while poaching the bratwurst helps to ensure even cooking.
• To clean the pan after frying, add hot water immediately and scrub to remove any remaining brown bits.
• For a non-alcoholic version, substitute beer with chicken or beef broth.

Bratwurst with peppers and onions

Ingredients:

• 5 bratwurst sausages
• 12 ounces of beer (use your favourite beer or the beer you will be drinking with the bratwurst)
• 1 large green pepper
• 1 large onion or 2 medium onions
• 1 tablespoon olive oil
• 1 teaspoon red pepper flakes (adjust according to your preferred spice level)
• Salt to taste

Instructions:

• To cook the bratwurst, place them in a saucepan and add the beer along with one cup of water, or enough to cover the sausages. Bring the mixture to a boil and let it simmer for 10 minutes.
• While the bratwurst is cooking, heat the olive oil in a separate pan. Add the sliced onions and sauté until they start to soften and change colour (this should take around 3-4 minutes).
• Add the sliced green peppers to the onions and stir. Cook the mixture until the peppers and onions are tender.
• Remove the bratwurst from the beer mixture and add them to the onion and pepper mixture.
• Add the red pepper flakes to the bratwurst, onions, and peppers. Stir well and add one cup of water to the mixture.
• Let the mixture simmer for 10-15 minutes, or until the bratwurst is cooked through.
• Serve the bratwurst, onions, and peppers on a warm bun and enjoy!

Tips:

• You can also add some crushed garlic to the onion and pepper mixture for extra flavour.
• If you want to reduce the spiciness, simply reduce the amount of red pepper flakes or omit them altogether.
• For a non-alcoholic version, substitute the beer with beef or chicken broth.
• This dish can be served as a sandwich, over rice, or even with French fries.

Bratwurst with salad

Bratwurst is a type of German sausage, typically made with a blend of finely chopped veal and pork. It is usually served on a white roll with sauerkraut and mustard. However, it can also be served with a salad for a lighter option. Here are some ideas for bratwurst salad:

Beer Bratwurst Salad

This salad features bratwurst grilled and sliced, served on a bed of mixed greens with a creamy mustard dressing. To make the dressing, simply mix together sour cream, spicy mustard, salt, and pepper. Top the salad with sharp cheddar cheese.

Avocado and Beer Brat Salad (Vegan)

This plant-based salad includes vegan beer bratwurst, avocado, candied nuts, and fresh fruit served on a bed of butter lettuce. For the candied nuts, toast pecans or walnuts in a pan with maple syrup until sticky.

Grilled Big Brat Sausage with Charred Tomatoes Salad

This salad combines grilled bratwurst with charred cherry tomatoes, white beans, thyme, lemon juice, and zest. It is served on a bed of arugula and seasoned with salt and pepper.

Bratwurst with Sauerkraut and Onions

While not technically a salad, this dish combines bratwurst with thinly sliced onions and sauerkraut, cooked together in a pan. It is typically served on a bun with mustard.

Bratwurst with Potato Salad

Bratwurst can be served with a side of potato salad, which complements the sausage well. The potato salad can be made with sour cream, onions, and herbs for a delicious and creamy side dish.

Bratwurst with potatoes

Ingredients:

• Bratwurst sausages
• Potatoes
• Olive oil
• Butter
• Onion
• Garlic
• Salt
• Green pepper
• Soy sauce
• Orange juice
• Dried basil
• Teriyaki sauce
• Stone ground mustard

Method:

Preheat your oven to 400°F. Line a sheet pan with parchment paper. Slice your potatoes and cut up your bell peppers. You can also add other vegetables like carrots, zucchini, or corn. Place the vegetables on the parchment paper and paint on some olive oil. Sprinkle on salt, garlic, and chopped onion. Separate the veggies to make space for the bratwurst. Place the bratwurst in between the veggies and put the pan in the oven for 40-50 minutes, or until the potatoes start to crisp.

Alternatively, heat oil in a heavy skillet over medium-high heat. Add the potatoes and cover, cooking for about 6 minutes, or until browned and crisp-tender. Add the bratwurst, onion, and peppers. Cook and stir for about 5 minutes, or until the meat is heated through and the vegetables are crisp-tender. Combine soy sauce, orange juice, basil, salt, and pepper, and add to the skillet. Cook and stir for another 1-2 minutes, or until the meat and vegetables are evenly coated.

You can also try a sheet pan method where you sear the bratwurst first, following the steps outlined previously, and then transfer them to a sheet pan with the veggies.

For a more complex flavour, you can poach the bratwurst in a pan with a liquid like water, beer, or apple cider for about 20 minutes on medium heat. Once the internal temperature reaches 145°F, fry the bratwurst with a little oil on medium-high heat, flipping often until the outside is charred.

Serve with stone ground mustard on the side for dipping.

Frequently asked questions