Want to know the secret to the absolute tastiest quick and easy brats? It’s right on your stove and only requires 3 ingredients and about 20 minutes to a comforting and satisfying meal. So much flavor, perfectly cooked through. Seriously, perfection every time! This is my go-to recipe when time is short, and it will probably become yours, too! Everyone will be asking how you did it.
So What Are Brats, Anyway?
Bratwurst (brat for short) is a German sausage. The German word is a combination of the word “brat,” which translates to ground, and “wurst,” which translates to sausage. Brats are commonly made with ground pork, and sometimes veal, beef or a combination. They are seasoned with marjoram, ginger, sage, cumin, nutmeg, coriander and caraway.
What You’ll Need
- Brats — Start with a high-quality brat sausage for the best results.
- Onion — Red onion is preferred, but really any type will work great, even shallots.
- Water, beer or stock — If you do go with beer, I like to use something lighter that isn’t too hoppy, like a lager or pilsner so the sauce doesn’t become bitter.
- Oil — A little fat in the pan helps beautifully brown the brats and caramelize the onions. I usually use canola oil, but you can definitely use butter or olive oil.
- Pan with a lid — A cast-iron skillet is my go-to, but a stainless-steel pan, carbon steel or even nonstick will also work great. Tip: If you don’t have a lid for your skillet, you can use a sheet pan to cover it.
- Instant-read thermometer — comes in super handy to quickly check the internal temperature for doneness.
See the recipe card for quantities.
The Best Way to Cook Bratwurst
There are many ways to cook Bratwurst sausage: You can grill, boil, roast or even air-fry them. After trying all the ways, the best method is definitely on the stove. The key is to brown the brats first and then add liquid, so they gently steam and cook on the inside. That’s exactly what we’re going to do with this recipe.
After the brats finish cooking, there will be some liquid left in the skillet, which can be made into a delicious oniony sauce. Just simmer down the liquid with the onions and make a nice natural sauce while the onions finish cooking.
How to Cook Brats on the Stove
Let’s go step-by-step for making bratwurst sausage with onions in a skillet.
Step 1: Heat a 12″ cast-iron skillet over medium heat with a drizzle of canola oil until it just starts to smoke.
Step 2: While the skillet heats, prep the brats by poking a few holes on each side to allow steam to escape so they don’t burst during the cook.
Tip: Peel and then slice the onion lengthwise so the slices maintain their shape as they cook.
Step 3: Place the brats in the skillet and stir in the onions around them.
Step 4: Once the brats are browned (3 to 4 minutes per side), carefully pour in 1/2 cup water, beer or stock and immediately cover with a lid and reduce the heat to medium-low.
Step 5: Continue to cook for about 10 more minutes, or until they reach an internal temperature of 160° F (71° C), verified with an instant-read thermometer.
The total cooking time will be about 13 to 15 minutes, depending on the size of the brats.
Step 6: Remove the sausages from the skillet and increase the heat to reduce the liquid for a few minutes until a sauce consistency is reached, stirring frequently. Taste and season. Serve the brats topped with the onions and sauce. Enjoy!
Tip: The leftovers are amazing! Just reheat them in the microwave for about 1 minute.
What to Serve It With
You can serve the brats in a bun if you prefer, but I like to leave the carbs to the sides and serve them with German potato salad, mashed potatoes, a simple and bright arugula salad or a cucumber salad. A little German-style mustard is also great for dipping. Serve it with an Oktoberfest beer, German-style lager or any malty beer that will play off the caramelized onions.
Watch the 90-Second Video: How to Make One-Skillet Bratwurst
More Delicious Sausage Recipes
With all the ways to enjoy the pork, here are a few really delicious ways.
How to Cook Brats on the Stove
Ingredients
- Canola oil
- 4 bratwurst sausages
- 1 red onion, sliced
- 1/2 cup water, beer or stock
- Kosher salt
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 sausages 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 coat with oil.
- Cook the brats for about 3 to 4 minutes per side, or until they are nicely browned.
- Carefully pour 1/2 cup of water into the skillet, then immediately cover and reduce the heat to medium-low.
- Continue to cook with the lid on for about 10 more minutes, or until the internal temperature reaches 160° F / 71° C
- Remove the lid and the brats from the skillet.
- Increase the heat and season the onions with salt. 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
- You can substitute beer or stock for the water if you prefer, but it’s not necessary.
- Reheat leftovers in the microwave for about 1 minute.
Nutrition
This post was originally published on October 14, 2017, and was updated on September 19 2022 with new and useful information.
Wow made these tonight for dinner and it right this is now my go-to brat recipe Jammie from Battle Creek Mi
Thanks for these instructions. I got great results following them. Please note, the first set of instructions say to brown only one side before adding the liquid, while the second set of instructions say to brown both sides. I think the second set of instructions is right?
You are correct, Victor! I just updated the first set of instructions. Thanks for letting me know.
Vegetarian here learning to cook meat for my husband: I’ve made these twice so far. He said they weren’t quite done in the middle the first time, and the onions were almost burned so he tossed them out. 2nd time I boiled them in broth first and then wiped the skillet, added the oil and onions with the brats to brown them. He loved it that way.
Hi Karen. Did you cover the brats while they cooked? I haven’t experienced burning of the brats but would love to know what caused it. I would highly recommend picking up a quality meat thermometer (they make great gifts). That way you are never guessing if they are cooked through or not. 🙂
Here’s a link to my article on the best meat thermometers. Cheers!
I must not have been clear. I did not burn the brats, I burned the onions the first time cooking the brats. Yes, I cover them while they cook. I guess I should invest in a thermometer, but he seems to love them the way I am making them.
Easy-peasy!! Thank you!
Absolutely! Cheers!
I’ve made this at least 10 times now. SO good. Great, easy recipe.
Excellent. This is the best brat recipe ever. I am sending it to all my family. Thank you
This is not a beer braut…. it’s done totally opposite of how it should be, clearly you aren’t a northern midwesterner.
Hey Ryan! Yeah, it’s definitely not a beer brat and not supposed to be. 🙂
This is a good article but “brat” (from braten) is German for fry. Bratkartoffel (fried potatoes) is another German staple.
Love this recipe so much! Normally I don’t think brats are that special, but these are sublime! I look forward to eating them every time!
That’s amazing, Grace. Always love hearing the feedback on a great recipe. 🙂
Fantastic recipe for a January night when I am busy with other things but want a feel-good, comfort meal! Thanks
Thank you, Nancy! Definitely an easy go-to that is oh so comforting. 🙂
Good recipe, thank you! Worked very good even in a cheap non-stick pan.
Awesome, Terrell! So glad to hear it.
Does this work with a stainless steal pan? I don’t want to mess up my grandma (passed away) cast iron skillet. I’m making it tonight for dinner. I planned on using this Recipe. I have my onions and green bells just for this Recipe. Thank you so much for sharung
Works great in a stainless steel as well!
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.
Quick, easy and DELICIOUS. My new go-to for bratwurst. My German grandmother even asked for the recipe.
That’s amazing, Nikolai! Thanks for the nice comment. 🙂
Would this work with a stainless-steel pan with a lid? I don’t have a cast iron.
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.
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.
Sounds fantastic, Tony. Nice job! And that’s something I would love to wake up to. 🙂
Excellent. Thanks for sharing.
So easy to make, and the sausages and onions were so good. The whole family loved this recipe.
Yay! So happy to hear it, Angela. 🙂
Fantastic recipe!! Fast and easy AND delicious!
Thanks so much, Bobbi!
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!
That sounds amazing, Bryson! Love your riff on the recipe.
Hey, that sounds great to, I think I’ll try it next time
WOW!! Thanks for sharing this technique!! I LOVE EVERYTHING ABOUT THIS RECIPE. This is the first time I was able to caramelize onions. It also made it easy to sear the bratwurst without burning. Thank you!!! 🙂