Oktoberfest might end in the middle of October, but this is one I like to keep around all year. Do you love brats as much as I do? This is one of the simpler things to make and it takes just one-skillet, 20 minutes and they come out perfect every time. It’s a fabulous weeknight meal or is perfect for your Oktoberfest or football party.
Bratwurst is a German sausage that is most commonly made with Pork. This is the low-carb version with no bun, but you can definitely use a bun if you prefer. Serve it with an Oktoberfest beer or German-style lager.
The best way to cook bratwurst
There are a lot of ways to cook Bratwurst sausage. You can boil, roast, grill or steam them. The best method is to brown them in a skillet, then add some liquid and cover to steam.
Everyone that tastes these sausages raves about how perfect they come out and can’t believe how easy and quickly it is ready.
If there is water left in the skillet after the brats are finished cooking, you don’t need to worry about reducing it down. You just want the onions to be cooked and soft.
Watch the 90-second video: How to make One-Skillet Bratwurst
Ingredients
- 4 Bratwurst Sausages
- 1 Red Onion, sliced
- canola oil
- 1/2 cup Water or Stock
Instructions
- Heat a large cast iron skillet with a drizzle of canola oil over medium-high heat until it just starts to smoke.
- With a fork, poke a few holes on each side of the bratwurst sausage to keep them from bursting while they cook.
- Place the brats in the hot skillet, then place the onions around them.
- Stir the onions to spread them around and to coat with oil.
- Cook the brats for about 4 minutes per side, or until they are nicely browned.
- Carefully pour 1/2 cup water in the skillet, then immediately cover and reduce the heat to medium-low.
- Cook covered for about 10 more minutes, or until the internal temperature reaches 160 degrees.
- Remove the lid and the brats from the skillet.
- Increase the heat and season the onions with salt and continue to cook the onions for a few more minutes to reduce the liquid.
- Serve the sausages topped with the onions and your favorite mustard.
Notes
Made this for a lovely 89 year old woman from Berlin and she loved them. Can’t argue with that!
Wow! That is so great to hear. Thank you for sharing. 🙂
This was AWesome! Easy and filling! Will be making again, sharing too!
Fantastic! Definitely one to keep coming back to for a quick weeknight meal that is so satisfying. 😛
Hi Justin, This is the first time we tried your recipe and it was delicious! We doubled the onions, and used beer instead of water. With home made home fries and cole slaw it was fantastic! A slice of warm apple pie for dessert was a perfect ending! We plan to make it again! Thank you. Mike F.
Hey Mike! Thanks so much for lettimg me know that it came out delicious. This is one of my all time favorites that we like to have a few times a month. Oh man. Apple pie for dessert sounds amazing. Cheers!
This is HANDS DOWN the BEST brats recipe ever! I like to mix both yellow and purple onion and use beer in place of the water – preferably Shiner Bock, which is a Texas brewed beer. Thank you so much for sharing! This one is becoming a quick-dinner staple in our home!
That’s fantastic, Ashley. I bet it was beautiful! I hope you drank the beer with it too. Sounds so delicious!
Fantastic way to make brats. 5 brats – no holes. Used beef broth from a boulion cube. White onion. Soooo good! New family favorite. Next time 2 onions they were that good.
Sounds wonderful, Eric! This is definitely one of my favorite go-to easy recipes that is so satisfying. I love the onions too. Though if you do use two, they might not pick up as much flavor. If the brats are done before the onions, just remove the brats and continue to cook the onions until they are perfecto!
On point
I used white onion instead of red, because it was what I had on hand. Before the bratwurst even browned, the onions were burning.
Sorry to hear that, Hannah. How much oil did you use in the skillet and how high was the heat?
Water or stock are fine. A 1/2 cup of nice beer is even better!
You are so right, Chris! Though I have had some beers turn a bit bitter when cooked down, so you have to be careful of that.
I never poke holes in the brats, and it isn’t recommended by anyone(but I tried it anyways). Tried this way, and they were so dry i couldn’t even finish it. Did it again without poking holes and they were just like they are supposed to be.
Where is the video one commenter mentioned?
Hey Doug,
The video is right above the recipe. Let me know if you have any trouble viewing it.
I won’t cook mine any other way again. So good! Did them for the second time tonight and they were perfect both times. I doubled the onions the second time because they shrink and we love them.
That makes me so happy to hear! This is probably my favorite go-to weeknight dinner when I want to cook and eat something delicious and want it quick and easy. Cheers!
Just watching this video makes me hungry again! This is one of the absolute best ways to cook Brats. Simple and fast with every bite full of absolute goodness.
I think it deserves to be on the menu every week. 🙂
Love this one, probably my favorite way to make bratwurst now! I used to just grill them but they would always come out way too dry and loose a lot of the flavor in the process. These have been a hit with the family and friends every time.