Brats Recipe

Par-cook in liquid

Place a large skillet or sauté pan over medium heat. Add the beer (or chicken stock) and bring to a gentle simmer. Add the bratwurst in a single layer, cover, and let simmer for 8–10 minutes until internal temperature reaches about 140°F (60°C) and sausages are mostly cooked through. This softens casings and infuses flavor; reserve the liquid in the pan.

Remove the brats from the pan and set them on a plate. Leave the liquid in the pan for finishing and for sautéing the vegetables.

While brats are simmering, slice the onion into 1/4-inch half-moons and the bell pepper into 1/4-inch strips.

After removing the brats, add the butter or oil to the same pan over medium heat. Add the sliced onion and bell pepper. Sauté for 6–8 minutes, stirring occasionally, until softened and beginning to brown at the edges.

Add the minced garlic, dried thyme (or Italian seasoning), salt, and pepper to the vegetables. Cook for 30–45 seconds more until fragrant.

Pour the reserved simmering liquid back over the vegetables (if most of it has evaporated, add up to 1/4 cup additional beer or stock). Scrape up any browned bits from the pan with a wooden spoon and let the mixture bubble for 1–2 minutes to concentrate flavors.

Return the brats to the pan, nestling them into the vegetables. Increase heat to medium-high and let the liquid reduce until only a glaze remains, turning the brats every 1–2 minutes so they brown evenly. This should take about 4–6 minutes and bring the sausages to a final internal temperature of 160°F (71°C).

If you prefer charmarks or a crisper skin, transfer the brats to a preheated grill or a broiler for 1–2 minutes per side after pan-browning, watching closely to avoid flare-ups.

Warm the buns briefly in the oven, grill, or in the pan with the vegetables for 1–2 minutes.

Place each brat in a bun, top with a generous spoonful of the onion-pepper mixture, add mustard and sauerkraut or pickles as desired, and serve immediately.