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, or any malty beer that will play off the caramelized onions.
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, and that's exactly what we're doing here.
Everyone that tastes these sausages raves about how perfect they come out and can't believe how easy and quickly it is ready. Just a few minutes of sizzle in the hot skillet, then add some water (or beer!) to the pan and cover to steam.
There will be liquid left in the skillet after the brats are finished cooking, so reduce it down and further cook the onions with some salt and more time on the heat. It's not necessary to eliminate all the liquid, you just want the onions to be cooked to a soft and sweet perfection.
Watch the 90-Second Video: How to Make One-Skillet Bratwurst
Ingredients
- 4 Bratwurst Sausages
- 1 Red Onion, sliced
- canola oil
- ½ 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 ½ 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.
Video
Notes
Michael says
Concise instructions and excellent results! Very quick cooking time and it's easy to add sliced bell peppers, mushrooms, fresh garlic, etc to change it up every time.
Nikolai Lane says
Quick, easy and DELICIOUS. My new go-to for bratwurst. My German grandmother even asked for the recipe.
justin says
That's amazing, Nikolai! Thanks for the nice comment. 🙂
Meredith says
Would this work with a stainless-steel pan with a lid? I don’t have a cast iron.
justin says
Absolutely! I have made it in stainless-steel pans plenty of times and it comes out great. Just be sure to use enough oil so the brats and onions don't stick.
Tony Bennett says
My wife was asleep so I thought I'd try to make them. Dam if they didn't look just like the picture, and they were great, was she ever surprised. Thank you.
justin says
Sounds fantastic, Tony. Nice job! And that's something I would love to wake up to. 🙂
Betty says
Excellent. Thanks for sharing.
Angela says
So easy to make, and the sausages and onions were so good. The whole family loved this recipe.
justin says
Yay! So happy to hear it, Angela. 🙂
Bobbi Johnson says
Fantastic recipe!! Fast and easy AND delicious!
justin says
Thanks so much, Bobbi!
Bryson says
I used this recipe as a starting point. I went with 5 beer brats soaked in pineapple (5% alcohol) cider for 1 hour, red onion, striped bell pepper, chopped jalapeno and a strip of applewood smoked bacon. Your instructions worked great for it all. These were the best brats I’ve ever had!
justin says
That sounds amazing, Bryson! Love your riff on the recipe.
Tony says
Hey, that sounds great to, I think I'll try it next time