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Cozy, rib-sticking meals for these cooler months may seem like they require hours of simmering or roasting time. Here’s how to cook brats on the stove, and it takes under 30 minutes.
To cook brats on the stove: sear them in butter over medium heat for 6 to 7 minutes, then add broth, cover, and simmer for about 10 minutes, until they reach an internal temperature of 160°F. The whole thing takes under 30 minutes and gives you juicy, browned brats without firing up the grill.
Bratwursts are an affordable protein source and can be found most anywhere. However, they seem to be a meat source that are either in your rotation or rarely seen at your table.
With this recipe for stovetop brats, you’ll find yourself wanting more bratwurst all year round, not just during grilling season. Bring those brats indoors; you’ll see why.
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What to Serve with Brats
You’ve probably enjoyed a bratwurst at the ballpark or a backyard barbecue party in the summer. It’s a delicious way to enjoy them, served with a bun, some homemade fries or potato salad and condiments.
Surely, using this recipe, you can easily replicate that meal indoors using your stovetop to cook brats.
However, I also suggest trying them along the lines of a more traditional German-style bratwurst meal.
That means cooking the brats on the stove, simmering them with broth and onions and even fried sauerkraut if it’s to your liking.
I’ll explain how to make brats on the stove this way, and I highly suggest serving them over a bed of warm mashed potatoes to make an extra delicious, cozy fall meal.
How to Cook Brats on the Stove
These bratwursts cook quickly, so be sure to have ingredients ready and sides ready to go.
The ingredients required are minimal and should be in your home already. We like to keep things simple around here.
Of course, sourcing your brats using a local butcher or farmer is ideal. Grass-fed meat sources are always our recommendation.
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What You’ll Need:
- Bratwursts
- Butter
- Onion
- Beef broth
- Cast iron skillet
Stovetop Brats Recipe:
Slice the onions and have them ready to go. Measure out 1 cup of beef broth and set aside.
Next, heat a 12” skillet over medium heat. Melt 2 tablespoons of butter and coat the skillet.
Sear the brats for 6-7 minutes, flipping once about halfway through at 3-4 minutes.
Then, while the brats are searing, add the sliced onion to the pan, tossing occasionally with tongs.
Pour in broth, cover the skillet and reduce the heat so that the brats and onions simmer together for about 10 minutes.
Finally, remove the brats once cooked through and serve your way.
Note that adding sauerkraut in with the onions and brats in broth is an option. This mixture is delicious over mashed potatoes.
Simply leave the lid off after removing the brats and continue reducing the broth down and simmering the onions and sauerkraut together. It’s so good.
Otherwise, roasted vegetables, dutch oven baked beans, or on a bun with toppings is a great way to offer up these stovetop brats.
Tips for Cooking Brats on the Stove
- Keep the heat at medium. High heat makes brats burst and burn before the inside is cooked.
- Do not crowd the skillet. Give each brat room so they brown instead of steam.
- Skip poking holes. Piercing the casing lets the juices out and dries the brats out.
- Use a meat thermometer and pull the brats at 160°F for juicy, fully cooked results.
- Let them rest for a couple of minutes before serving so the juices settle.
What Temp Are Brats Done?
Brats will be done at 160ºF and should feel completely warm to the touch.
In order to ensure your brats are fully cooked through, it’s always an option to use a meat thermometer, to be exact. There should be no cool spots after searing and simmering for 10 minutes.
Brats on the Stove FAQs
Sear brats over medium heat for 6 to 7 minutes to brown them, then add broth, cover, and simmer for about 10 minutes, until they reach 160°F. Plan on roughly 20 minutes of cooking in all.
No. This stovetop method browns the brats in butter and then simmers them in broth in the same skillet, so there is no need to boil them first.
Brats are done at an internal temperature of 160°F. They should feel firm and warm all the way through with no cool spots, and a meat thermometer is the surest way to check.
Yes. This recipe simmers the brats in beef broth instead of beer, which keeps them juicy and full of flavor. Water or stock work too.
No. Poking holes lets the flavorful juices escape and can dry the brats out. Cook them whole over medium heat for the juiciest result.
More Quick Fall Meals
Are you looking for more easy, comforting meals this fall? Take a look at these meals, all done in under an hour.
- Best Venison Chili Recipe
- Venison Meatloaf
- Colorado Green Chili
- Skillet Burgers
- Cheese Stuffed Burgers
Wrapping Up
If bratwursts are not a common protein at your table, try these simple stovetop brats. It’s a healthy and quick way to have a rib-sticking, cozy meal this fall.
Keep them simple with a homemade whole grain hot dog bun and condiments, or even more decadent and serve over warm, buttery mashed potatoes.
On the nights I forget to thaw anything, I cook frozen hot dogs the same way.
Ask any questions below; I’m happy to help. I hope I’ve simplified how to make brats on the stove for you. Enjoy!
Stovetop Bratwursts
Ingredients
- 5 bratwursts
- 2 tablespoons butter
- 1 onion sliced
- 1 cup beef broth
Instructions
- Heat a 12" skillet over medium heat.
- Melt butter and sear brats for 6-7 minutes, flipping once.
- Add onions while the brats are searing, tossing occasionally with tongs
- Pour in broth, cover and reduce to a simmer for 10 minutes.
- Remove the brats once cooked through.
