Stupid question: How to cook bratwurst on the stove without burning it?

Food & Drink, Events and Entertainment
1
Per my little boy's request, we're going to have bratwurst for dinner tonight. The problem is, whenever I try to make it on the stove, I end up burning it on the outside (because I have to let it cook long enough so that the inside is thoroughly cooked).

Is there some trick?

I would assume that it needs to be cooked at a high enough temperature to kill any bacteria (the one we're having tonight is pork-based).

Also, do you use oil or no oil, covered or uncovered, etc.?

I am determined to make it tonight without burning it!

2
Lower the temperature so you can fry it longer. It really does help.

3
We put a few drops of oil on a paper towel and rub the bottom of the pan to prevent sticking. Then...

Option 1 - Lower heat but longer time

Option 2 - Slice lengthwise down the middle so it cooks faster

We often cheat and do option 2, as we split the meal anyway.

Edit - and we cover it.

4
I find it easier to put them under the grill.

5
Generally, they are pre-cooked.

But yes, long and slow, and no oil.

A cast-iron ribbed griddle works best on the stove.

Tom

6
Assuming you mean the pink raw sausages, and if you are frying them, use enough oil and a pan just big enough. Keep the heat at about halfway, not too hot, and turn them over every 2 or 3 minutes. Once the outside is golden brown they will be cooked. Warm the plates. If you are concerned, switch the heat off when the sausages are golden and let them cook 5 minutes longer, turning them regularly to stop the skins burning. Then take them out of the pan and drain them quickly on a piece of kitchen paper.

If you mean the white veal sausages, they don't need much cooking: they are pre-cooked.

If it is the very big thick sausage with a thick brown skin, you simmer it gently in water for 40 minutes.

7
Several hundred years in the future, as archaeologists explore the ruined remains of the internet, they will find this fragment of text:

and go on to reconstruct something quite terrifying that they imagine to have been a commonly used item way back in the 21st century...

8
DB, I'd love to have your gift of imagination.

9
A decent quality pan as already mentioned does seem to help cooked at a moderate temp.

10

And a multination named Tom will go into the history book as a multinational pervert ,exiled in Tess in

11
Not at three in the morning you wouldn't...

12
Are you making cross cuts into it?

13
Well, we usually make slits in it, all alone one edge.

14
Many ways to do "B" Wurscht ! with Gravy : But wurscht into Hot water ,10 min ,roll wet wurscht In flower fry in frying pan with onions ,make gravy .If your English use Bistro serve with Polenta

If eaten on a bun, BBQ , fry in Frying pan or broil in stove

15
The latest fad is to bbq outside in winter, preferably while its snowing - perfectly acceptable these days.

16
I appreciate DB's posts, but I am not sure I'd want to have that much creativity running through my brain. It would be exhausting.

17
Thanks for all the suggestions here!

I am proud to report that, for the first time in my life, I have successfully cooked bratwurst on the stove without rendering it so burnt that it was barely edible. (Cooking it on medium temp with just a tiny bit of oil seemed to do the trick).

Now if only I had managed to cook the spaetzli so well...

Thankfully, though, my little boy gobbled it all up! Hopefully this means he will go to bed early tonight. After spending a day at an indoor pool, mama's pooped.

18
I actually would love a recipe for that onion sauce they often serve with Bratwurst here...

Anyone have one to share?

19
In most places it comes out of a packet.

20
Yup, we make it right in the pan with the sausage. Slice some onions into thin slices. Half a small white onion should do for 2 people.

When the sausage is about 5 mins from done, drop a small knob of butter into the pan away from the sausage. Once it's bubbly, add the onions and let them soften and brown, stirring regularly with a wooden spoon. Add a little bit of white wine on them if they look dry. Don't worry if they mix a bit with the sausage. Again, we cook this covered, not open.

Remove sausage from pan when it's done. While it's resting, quickly finish the sauce. Turn up the heat and add a little bit of flour to the onion-wine mix. Stir to incorporate (kind of like making a roux) and then add more wine to make the sauce. Stir constantly so it isn't gummy! Add a bit of salt and fresh-grated pepper. If you don't want to use wine, bouillon works too (we use veggie stock sometimes).

HTH