How to Cook Bratwurst on Stove – Complete Guide, Temperature, Recepies

What Is Bratwurst?

Bratwurst is a German-style sausage made from pork, veal, or beef. They’re seasoned with a blend of spices like nutmeg, caraway, and marjoram. Unlike hot dogs, brats are usually sold raw and require cooking. When cooked properly, they deliver that signature snap and juicy interior that makes them stand out.

Whole Bratwurst vs. Sliced Brats

You can cook bratwurst whole or slice them into rounds or halves. Whole brats retain their juices and are great for sandwiches and main dishes. Sliced brats work well in soups, pasta, or stir-fries.

Whole bratwurst:

• Best for stove-top simmer and sear.
• Cooking time: ~15–20 minutes.

Sliced bratwurst:

• Great for faster cooking.
• Cooking time: ~8–10 minutes.

Temperature for Cooking Bratwurst on Stove

Brats need to reach an internal temperature of 160°F (71°C) for safe consumption. Use a meat thermometer to check.

Stove-top temperature guide:

• Simmering: Medium heat (~325°F / 163°C)
• Searing: Medium-high (~375°F / 190°C)

I usually start with simmering in a pan with a bit of liquid, then finish with a sear to crisp up the casing.

Cooking Time – Whole vs. Sliced

Whole bratwurst on stove:

• Simmer: 10–12 minutes
• Sear: 3–5 minutes

Sliced bratwurst:

• Sauté: 8–10 minutes total, flipping halfway through

Always rest your brats for 3–5 minutes after cooking to allow the juices to redistribute.

Spices and Seasonings

While brats are pre-seasoned, you can boost flavor with:

• Onion powder – ½ tsp
• Garlic powder – ½ tsp
• Smoked paprika – ¼ tsp
• Cracked black pepper – to taste
• Caraway seeds – optional for German flavor

Try sautéing onions and peppers in the same pan for a full meal.

Caloric Breakdown

Here’s the calorie count for common bratwurst types (per link, 85g):

Type	Calories
Pork Bratwurst	~280
Beef Bratwurst	~240
Turkey Bratwurst	~150

Add buns, mustard, and sides, and it can become a full 500–600 kcal meal.

How to Cook Brats on Stove – My Method

Here’s my go-to stove-top bratwurst method:

Ingredients:

• 4 bratwurst links (raw)
• ½ cup water or beer
• 1 tbsp oil or butter
• 1 sliced onion (optional)

Steps:

1. Heat a skillet to medium heat. Add brats and ½ cup water or beer.
2. Cover and simmer for 10–12 minutes until internal temp hits 160°F.
3. Uncover, drain excess liquid, add oil.
4. Sear brats for 2–3 minutes per side until browned.
5. Rest for 5 minutes. Serve with mustard or sauerkraut.

How to Cook Sliced Brats on Stove

Steps:

1. Slice raw brats into ½” thick rounds.
2. Heat skillet with 1 tbsp oil.
3. Sauté for 8–10 minutes, stirring occasionally.
4. Ensure interior is fully cooked (no pink).

This is perfect for mixing with pasta, stir-fries, or as pizza topping.

How to Make It Diet-Friendly

Go light with these swaps:

• Use chicken or turkey bratwurst
• Skip the bun and pair with salad or roasted veggies
• Cook without oil in a nonstick pan

Low-calorie version idea:

• 1 turkey brat (150 kcal)
• Roasted cauliflower and zucchini (100 kcal)
• Dijon mustard on the side

Bratwurst in Other Appliances

Microwave:

Not ideal for flavor or texture. Use only in a pinch: 2 minutes on high with water in a microwave-safe dish, cover with wrap.

Slow Cooker:

Simmer in beer and onions on low for 6–7 hours. Great for tailgates or parties.

Multicooker/Instant Pot:

Pressure cook on high for 7 minutes with 1 cup beer or broth. Finish in skillet for sear.

Oven:

Bake at 400°F for 20 minutes, flipping once.

Clay Pots:

Layer with onions, beer, herbs, and bake at 350°F for 30–35 minutes.

First Course Ideas with Bratwurst

• Bratwurst Soup:

Sauté sliced bratwurst, add broth, cabbage, potatoes, and herbs.

• Brat and Lentil Stew:

Hearty and protein-packed with carrots, lentils, and sliced brats.

Second Course Ideas with Bratwurst

• Bratwurst with Roasted Potatoes and Dijon
• Brat Pasta Bake:

Mix cooked pasta, cheese, and seared sliced bratwurst.

• Brat Stir-Fry:

Brats, bell peppers, broccoli, and teriyaki sauce.

Common Mistakes to Avoid

• Boiling brats directly – makes them rubbery
• Puncturing them – causes juice loss
• Overcooking – dries out the sausage
• Not using a thermometer – guesswork often fails

My Favorite Bratwurst Recipes

• Beer-Braised Brats: Simmer brats in dark beer and onions before searing.
• Spicy Bratwurst Pasta: Sliced brats, garlic, chili flakes, penne, and cream sauce.
• Bratwurst Hash: Leftover brats with diced potatoes and peppers for brunch.

Variations Worth Trying

• Cheddar-Stuffed Brats
• Apple and Sage Brats
• Jalapeño Brats for a spicy kick
• Smoked Bratwurst (finish on the grill or with liquid smoke)

New York Pub-Style Brats

Here’s how we served them in my Brooklyn kitchen:

Pub Brats with Pretzel Bun & Beer Cheese

• Toasted pretzel bun
• Seared bratwurst
• Spicy beer cheese sauce (cheddar, mustard, lager)
• Caramelized onions

Crowd-pleaser every single time.

FAQ – Bratwurst on Stove (15 Questions)