There’s nothing like a good, juicy bratwurst, and you don’t need a grill to be able to enjoy them. Learn how to cook brats on the stove.
When we lived in Germany, we lived in two different cities in the years we were there. Both locations, we lived several floors off the ground and dragging a grill out of storage, all the way out to the courtyard, then carrying the food up and down, dragging the grill back to storage….well you get the picture.
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So how do you enjoy a good bratwurst when grilling isn’t an option? Easy! You pan-fry them. Here’s how I do it.
How to Cook Bratwurst in a Pan:
To begin, I thinly slice a small onion. Toss that in a large skillet with a tablespoon of butter and cook on medium low heat until the onions begin to get tender.
Add in your bratwurst.
If you happen to have a son like mine who:
- Was born in Germany
- Is half German
- Hates bratwurst
- Clearly something wrong happened in his genetic printing…
Then toss in a couple hot dogs as well for that freak of nature. Add in another tablespoon of butter as well.
Cook these over medium heat until beautifully browned, turning several times while they cook. This takes about 8-10 minutes.
Again, if you have a son like mine, remove the hot dogs to a serving plate before doing the next step…because said freak of nature also hates sauerkraut. I’m telling you, something is wrong with him.
Add in a container of your favorite kraut. Stir it in and let it soak up all the juices from the pan. Cook until hot, about 4-5 minutes.
Serve these beautiful bratwurst on a bun with a smear of your favorite mustard…I’m partial to Dusseldorf mustard myself.
You May Also Like:
- How to Make German Rouladen
- German Cabbage Soup
- Easy German Brussels Sprouts Soup
- German Goulash Soup for New Year’s
- How to Make Traditional German Sauerbraten
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How to Pan-fry Bratwurst
Ingredients
- 1 package bratwurst - Look for good quality German style ones
- 1 small onion
- 2 Tb butter, divided
- 1 container, can or jar sauerkraut
- rolls
- mustard
Instructions
- To begin, thinly slice the small onion. Toss that in a large skillet with a tablespoon of butter and cook on medium low heat until the onions begin to get tender.
- Toss in the bratwurst along with the second tablespoon of butter
- Cook these over medium heat until beautifully browned, turning several times while they cook. This takes about 8-10 minutes.
- Add in the container of your favorite kraut. Stir it in and let it soak up all the juices from the pan. Cook until hot, about 4-5 minutes.
- Serve these beauties on a bun with a smear of your favorite mustard…I’m partial to Dusseldorf mustard myself.
Nutritional information is auto-generated and the accuracy is not guaranteed.
this sounds so delicious and amazing . thanks for sharing this amaizng article.
Do you take the brats out before you put the kraut in the pan?
No, just heat it with the brats, unless you don’t want to. It really is up to you.
Never mind. One of the pictures shows that the brats are left in while the saurkraut is cooking.
Constance is such an awesome cook! And have you seen her gardens? Be sure you subscribe to her you tube channel and here as well so you don’t miss anything.w
Aww, thank you so much Wanda! xoxox
Yum, my husband would love these. I like how you fry the sauerkraut with the brats.
Drooling here! Yes please (the brat not the hot dog) and pile it high with kraut!
These sound incredible! I love that you cook them in with the onions. And adding the sauerkraut is a fabulous touch.
Living on the 7th floor of a downtown apartment makes grilling impossible. Thanks for the pan-frying tips! (Hopefully your son’s German genes will kick in at some point. lol)
Hello from Juneau!!! It’s been raining our whole trip, but still having a blast. The scenery is amazing—I can see why you love it so.
Thanks for the pan frying method—perfect for those nights when it’s too wet to grill. My daughter would need me to toss in a hot dog, too :)
I’m glad you are enjoying the trip!!!
This is perfect for days like this when it’s too hot to even think about going outside! What a great recipe – Thanks!!!!