How to Cook Bratwurst on the Stove

Quick answer: the sear-and-steam method

The most reliable way to cook raw bratwurst on the stove is to brown the links in a skillet, add a small amount of liquid, cover the pan, and let them steam until they are cooked through. The browning gives you flavor and color, and the steam cooks the center without scorching the outside.

In short:

Heat a skillet over medium heat with a little oil or butter.
Brown the brats on all sides for about 5 minutes.
Add about 1/2 cup of water or broth, cover, and reduce the heat to medium-low.
Cook for roughly 10 to 12 minutes, turning once or twice, until the center reaches 160°F (71°C).
Rest for a few minutes and serve.

Times vary with the thickness of the brats and the heat of your burner, so treat them as a guide and rely on a thermometer.

Check what kind of brats you have

Before you start, read the package. It changes the cooking time.

Raw (fresh) brats are the most common in the meat case. They must be cooked all the way through. Follow the method below.
Precooked brats only need to be heated and browned. See the section on heating fully cooked bratwurst.
Skinless brats have no natural casing, so they are softer and more delicate. See the skinless section.
Frozen brats are best thawed in the refrigerator first for even cooking. If you cook from frozen, expect a longer time and check the center carefully.

What you need

A heavy skillet with a lid (cast iron or stainless steel both work)
Tongs, since forks pierce the casing
An instant-read thermometer
A little oil or butter
Water or broth, and sliced onions if you like

Step-by-step: how to cook bratwurst on the stove without beer

Beer is traditional in many recipes, but it is not required. Plain water or broth steams the brats just as well.

Heat the pan. Set a skillet over medium heat and add a small amount of oil or butter.
Brown the brats. Add the raw links in a single layer without crowding. Turn them every minute or so for about 5 minutes until browned on most sides. Try not to pierce the casing, because that lets juices escape.
Add the liquid. Carefully pour in about 1/2 cup of water or broth. It will sputter, so stand back a little.
Cover and simmer. Put the lid on and lower the heat to medium-low. A gentle simmer is what you want, not a hard boil.
Cook through. Continue for about 10 to 12 minutes, turning the brats once partway through.
Check the temperature. Insert an instant-read thermometer into the center of the thickest link. Pork brats are generally considered done at 160°F (71°C). Brats made with chicken or turkey should reach 165°F (74°C).
Brown again if you like. Remove the lid, let the remaining liquid cook off, and turn the brats for a minute or two to re-crisp the skin.
Rest. Let them sit for a few minutes before serving.

Best liquid for stovetop brats

If you are skipping beer, there are plenty of good options:

Water is simple and works fine, especially if you add sliced onions to the pan.
Chicken or beef broth adds a little extra savory flavor.
Apple juice or cider adds a mild sweetness that pairs well with pork. Use a small amount.
Onions and butter in the pan give flavor to whatever liquid you choose.

If you do want beer, a mild lager or pilsner is a common choice. See our guide on cooking sauerkraut in beer for a side dish that uses the same idea.

Boil, fry or simmer first: which is better?

There is no single right answer, but here is how the methods compare.

Sear then steam (recommended). Gives browning and juicy results with little fuss.
Pan-frying only. Works over medium-low heat, but the outside can darken before the center is done, especially with thick brats. It needs more attention and turning.
Simmer first, then brown. Gently simmering in liquid cooks the brats through, then a quick sear finishes the skin. This is forgiving and a good choice if you worry about undercooking.
Hard boiling. Not recommended. A rolling boil can split the casings and leave the brats pale and washed out. If you simmer, keep the liquid at barely bubbling.

How to cook skinless brats on the stove

Skinless brats follow the same sear-and-steam method, with a few changes:

Use medium heat rather than medium-high, since they brown quickly.
Turn them gently with tongs. Without a casing they can break apart if handled roughly.
Make sure the pan is oiled lightly so they do not stick.
Steam them with a splash of water or broth, covered, for about 10 to 12 minutes and check the center for 160°F (71°C).

They will not have the same snap as a casing, but they brown nicely and hold in moisture well.

How to cook cheddar brats

Cheddar brats cook the same way as regular raw brats, but the cheese can leak out if the casing splits. To reduce this:

Use medium-low heat and avoid a hard simmer.
Do not pierce them.
Turn gently and skip the long boil.

If a little cheese escapes into the pan, that is normal. Check the internal temperature as usual, keeping in mind that melted cheese in the center can feel very hot.

Heating fully cooked bratwurst

If the package says the brats are fully cooked, you are really just reheating them. Place them in a skillet with a splash of water over medium heat, cover for several minutes until hot, then uncover and brown. Leftover or precooked sausages are generally recommended to be heated to 165°F (74°C) for safety.

How long does it take and how do you know they are done?

For raw brats, plan on roughly 15 to 20 minutes total on the stove, including browning. Thickness matters, so a thermometer is the best check. Color alone is not a reliable sign, because brats can brown on the outside before the center is cooked. If you do not have a thermometer, cut one open: the meat should be opaque with no pink and the juices should run clear. Using a thermometer is still safer.

Is it a good idea to boil brats before grilling?

Many cooks simmer brats briefly before finishing them on the grill (see our charcoal grill tips), because it cooks the center without the risk of burning the outside. It is a good approach if your grill runs hot or the brats are thick. Keep the liquid at a gentle simmer, then grill just long enough to brown. If you would rather skip the grill, the stovetop method above gives a similar result in one pan.

Serving ideas

Serve brats in sturdy buns with mustard and sautéed onions, or alongside potatoes or blackened corn. Sauerkraut is a classic partner, and our recipe for cooking sauerkraut in beer is a natural fit. For a hands-off alternative when you are cooking for a crowd, try cooking brats in the oven.

Storing and reheating

Refrigerate cooked brats in a covered container within two hours of cooking and plan to eat them within a few days. Reheat gently in a skillet with a splash of water until hot throughout, to 165°F (74°C). You can also reheat them in the oven following the guidance in our oven brats guide.

Common problems

Casings split. The heat was too high or the liquid boiled hard. Lower the heat.
Pale brats. Brown them for a minute or two at the end with the lid off.
Dry brats. They were likely overcooked. Use a thermometer and pull them at temperature.
Burned outside, cool inside. Lower the heat and use the covered steaming step.

FAQ

What is the best way to cook bratwurst on the stovetop? Sear them, add a little liquid, cover and steam until they reach 160°F (71°C).

What is the best liquid to boil brats in? Water, broth or a mild beer all work. If you simmer, add sliced onion for flavor.

How do the Germans cook bratwurst? Bratwurst is commonly pan-fried or grilled in Germany, and methods vary by region. Gentle heat and avoiding piercing the casing are common themes.

Is it better to boil or fry bratwurst? A combination works best: a gentle simmer or steam for even cooking and a brief fry for color. Hard boiling is not recommended.

How long does it take to fully cook a bratwurst? Typically about 15 to 20 minutes on the stove for raw links, depending on thickness. Confirm with a thermometer.