Bratwurst Recipe
The name “bratwurst” is derived from the Old High German words “brät,” meaning finely chopped meat, and “wurst,” meaning sausage. The recipe dates back to the 14th century in Germany, where butchers in regions like Franconia and Thuringia perfected their distinct bratwurst variations. Today, bratwurst is a culinary symbol of Germany and has gained global popularity.
Equipment
- Large skillet or frying pan
- Tongs
- Knife
- Cutting board
- Measuring cup
Ingredients
- 4 bratwurst sausages
- 1 tablespoon olive oil or butter
- 1 large onion, thinly sliced
- 1 cup beer (optional, for added flavor)
- 1 cup water or broth
- Salt and pepper, to taste
- Mustard or sauerkraut (for serving)
Instructions
- Prepare the IngredientsTake the bratwurst out of the fridge 15 minutes before cooking to allow them to reach room temperature.
- Slice the onion thinly for caramelizing later.
- Heat the PanPlace a large skillet over medium heat. Add olive oil or butter and allow it to melt.
- Brown the SausagesAdd the bratwurst to the skillet and brown them on all sides. This should take about 5–7 minutes. Use tongs to turn them gently. Browning adds flavor and seals in the juices.
- Cook the OnionsPush the sausages to the side of the pan. Add the sliced onions to the center and sauté until they turn golden brown. Stir occasionally to prevent sticking.
- Deglaze with Beer (Optional)Pour 1 cup of beer into the pan, scraping up the brown bits at the bottom. This adds depth to the flavor. If you prefer not to use beer, substitute with broth or water.
- Simmer the BratwurstAdd 1 cup of water or broth to the pan. Reduce the heat to low, cover, and simmer the sausages for 10–15 minutes. This ensures they are cooked through without drying out.
- Serve and EnjoyRemove the bratwurst and onions from the skillet. Serve hot with mustard, sauerkraut, or inside a crusty roll. Pair with your favorite side dishes like potato salad or pretzels for an authentic German experience.