Learn how to cook brats on the stove easily and quickly. I sear the bratwurst first without poking holes in the casing, then cook them gently with a little beer and onions. This stovetop method takes about 20 minutes and makes juicy, perfectly cooked brats without a grill.
I've been living in Germany for 23 years, and I must have cooked what feels like millions of brats by now. This is one of my favorite ways of cooking bratwurst on the stove.
If you are at it, check out how you can cook Brats in the Oven or make Air Fryer Brats. And should you only have frozen brats, see How to Cook Frozen Sausages.
Featured comment:
Jenn B: Really good and super easy! Rave reviews from the family and was able to get dinner on the table fast. Will definitely be making these again!
Ingredients: 3 + salt, pepper & oil | Prep Time: 5 minutes | Cook Time: 20 minutes | Servings: 5 | Difficulty: Easy
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What is a Bratwurst?
The German sausage. You can buy them anywhere - from cheap supermarket versions to high-quality ones from the local butcher.
There are many types of bratwurst, depending on the region. The most common are the fine and the coarse ones. Both are tasty, but everyone has a favorite. I usually go for the coarse ones, especially when cooking them on the stovetop. For grilling, I buy both - most kids like the finer ones better.
Bratwurst is everywhere: public events, parties, Oktoberfest, fall fairs - you name it. Slowly grilled over charcoal, stuffed in a bun with mustard or ketchup, or sliced up and drenched in curry sauce, they're always a hit.
Recipe ingredients
Just 3 ingredients + a little oil, salt, and pepper. You could add a small pinch of caraway seeds to the liquid for a slightly different flavor, but it's not mandatory; I just like it.
Bratwurst: Buy good-quality, preferably coarse brats. My brats weighed about 2.7 oz/ 75 g each. A little more or less is fine. You might want to prolong the cooking time if they are much larger.
Onions: one medium sliced onion.
Beer: about 1 cup/ 250 ml. I use lager or pils; they have a nice, mild flavor that's not overpowering.
- You don't have to use beer. You can use chicken, beef, or vegetable stock, non-alcoholic beer, apple juice, cider, or even water instead. Apple juice or cider will make the dish slightly sweeter.
See the recipe card for full information on ingredients and quantities.
How to cook brats on the stove?
Cooking brats on the stove takes about 20 minutes. Sear them first, then add the liquid, cover the pan, and finish cooking them gently on low heat. The brats are done when their internal temperature reaches 160°F/ 71°C.
Step #1: Sear the brats on medium-high heat for 3 minutes, flip with tongs, and brown the other side for another 3.
Step #2: Add the onion slices between the sausages and cook for about 2 minutes, until golden, stirring a few times.
Step #3: Flip again, pour in the beer, cover, reduce the heat, and cook on low for about 10 minutes, flipping once halfway through.
Step #4: Remove the bratwurst, season the sauce with salt and pepper, and reduce for about 2 minutes. Return the brats to the pan and turn them in the sauce.
Tips
Don't poke holes in the casing. The brats will release their juices and flavor. Cooking them gently in the liquid helps prevent them from splitting; at least, it has never happened to me, and I cooked more brats than I can count over the years. Keep an eye on the heat as well; the liquid should simmer gently rather than boil vigorously.
The internal temperature should read 160°F/ 71°C. If you don't have an instant-read thermometer (the Amazon affiliate link opens in a new tab), just cut one sausage in the middle; it's easy to see if it's cooked through.
Skillet: I use my cast-iron skillet all the time. Another sturdy pan or a non-stick pan works as well.
The beer will not make a lot of sauce. After browning, the liquid allows the brats to finish cooking gently in the covered pan. It also adds flavor.
What to do with leftovers?
Let the cooked brats come to room temperature and refrigerate them in an airtight container. It's very easy to reheat them in the pan. However, you should add a bit of extra beer or another liquid. Reheat them gently on the stove, covered, and stirring occasionally.
Freeze the leftovers in freezer bags for up to 2 months. Defrost in the fridge and reheat well before serving.
How to serve bratwurst?
Always with mustard. Otherwise, you can have them with bread, stuffed in a bread roll or hot dog bun, or with fries, ketchup, or mayonnaise.
They also go well with German Potato Salad or any kind of potato salad, with German Noodle Salad, oven-baked Potato Wedges with Chili, and most other potato side dishes you can think of.
Make Cooked Sauerkraut to go with the brats. Brats and Sauerkraut are a match made in heaven. If you have some mashed potatoes on the side, you will feel like you are in Germany.
How to Cook Brats on the Stove
Equipment
- Large cast-iron skillet or heavy-bottomed pan
Ingredients
- 10 small brats about 2.7/ 75 g oz each, Note 1
- 1 tablespoon vegetable oil
- 1 medium onion more or less 5.5/150 g oz
- 1 cup beer Notes 2,3
- fine sea salt and black pepper
Instructions
- Cut the onions: Quarter the onion and slice the quarters.1 medium onion
- Sear the brats: Heat the pan and add the oil. Sear the brats on medium-high heat for about 3 minutes, flip using tongs, and cook on the other side for another 3 minutes.1 tablespoon vegetable oil + 10 small brats
- Add the onions between the sausages and cook for about 2 minutes, until golden, stirring a few times.
- Cook brats: Flip the sausages again, add beer, cover, and cook on low heat for about 10 minutes, flipping again halfway. The internal temperature should read 160°F/ 71°C. If you don't have an instant-read thermometer, just cut one brat in the middle; it's easy to see if it's cooked through.1 cup beer
- Make the sauce: Remove the brats, add salt and pepper to taste, and reduce the sauce for about 2 minutes. Return the sausages to the pan and turn them into the sauce. Serve immediately. fine sea salt and black pepper
Notes
- Size and cooking time: If your brats are larger, that's fine. Just increase the cooking time slightly and check if they are done by cutting one in the middle.
- Beer: I use lager or pils.
- Replace beer with other liquids like apple juice, cider, chicken, beef stock, vegetable stock, or even water. Non-alcoholic beer should be fine as well.
Bella says
It works perfectly. Thanks!
Allybee says
This has been my go-to recipe when we do brats. It worked perfectly with a Guinness and equally as well with some random wheat beer that's been sitting in my fridge for 6 months.
I did give it a try with non-alcoholic beer too and I DO NOT recommend. First of all, it foams up and boils over like crazy and second of all, it smells like cat pee as it cooks-- not particularly appetizing if you ask me. (I tried with an NA "stout" beer and again with a blue moon NA beer, same problem)
Adina says
I am happy you like it. And thank you for the info concerning the non-alcoholic beer; it's good to know!
Kari says
Perfect.
Also, I used half chicken broth and half beer so that I still had enough beer to drink with my brat. That was pretty delicious, too.
Adina says
I am happy to hear it, Kari. Thank you so much for the feedback.
Texswan says
Your recipe turned out very delicious! First time I've wanted to skip the bun with a brat. Don't drink so I used beef broth and white wine vinegar. I'll make this dish again and again!
Adina says
Thank you for the feedback; I am glad to hear you liked the brats.
Jenn B says
Really good and super easy! Rave reviews from the family and was able to get dinner on the table fast. Will definitely be making these again!
Adina says
Thank you for the feedback, Jenn, I am happy to hear it.
Jennie says
Easy, delicious! I would definitely make these exactly the same way again :).
Etm567 says
No beer for those of us with celiac disease. And no bun. You can get gluten free beer, tho.
Michele Hall says
Deliciousness!! And so easy.
I used 2 Tbsp tallow and they turned out divine! I would add another onion because the onion tastes amazing also. I salt the onion before cooking and slice it (not dice) for personal preference. Served with mustard and sauerkraut on a dreary winter day and this warmed everyone’s mood 🙂
Adina says
It sounds delicioius! Thank you for the feedback.
Jasson says
Very nice recipe chef 👍👌👏. I made it a few times all ready using deferent liquits. Thank you for your effort 🌞😎
Adina says
Thank you so much for the feedback.
Rick says
Brats turned out great. Thanks
Jon says
Cooking brats on a stove at medium high heat for 8 minutes? Do you mean low-medium? 8 minutes is extremely long, you'll turn them to coal at medium high.
Adina says
Maybe you should try it, before you start complaining. It obviously worked for loads of people, as you can see.
Not good at this says
I do not have a meat thermometer and the brats were still a little pink in the middle after cooking. Does turning them one more time and cooking another 5 minutes work?
Adina says
Absolutely.
Doug DiZoglio says
TRY BOILING THEM TO ABOUT 3/4 DONE FIRST, THEN TAKE UR SWEET TIME COOKING THE AS LONG AS THE FRYER IS HOT BEFORE THEY GO IN..USE ONE TEST PIECE.. CUTTING INTO THEM LETS OUT ALL THE FLAVOR.
Julie H. says
The broccoli was such a nice touch in these. I didn't have black beans on hand so used refried beans (black) and added a bit more panko. Loved this recipe.
Eric says
Worked great for me. I didn't have classic onions on hand, just green onions. Cut those into large pieces, split in half and they were delicious. Also, I added shredded cabbage when I added the beer. Absolutely delicious.
Adina says
Green onions and cabbage sound good! A whole meal in one.
Scott Douglas says
Thank you, this was great! I wish I had used more onion, they ended up so good! I used apple juice for this.
Adina says
Thank you for the feedback, Scott.
Paulie says
Great! I did this recipe with Beyond Sausage brats and it cooked up nicely. That searing step is key. Believe it or not it even went well with a smokey red bordeaux, which I was not expecting (but beer would definitely be the usual standby). If using a cast iron, definitely going to want a high heat oil. I will use this recipe again, thanks!
Adina says
So happy to hear it, Paulie. Thank you for the feedback.