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

Food & Drink, Events and Entertainment
21
And if you don`t want to add flour, add some Crème Fraiche or Quark or sour cream. It thickens sauce just as well.

22

Don't you have a teddy bear night light?

I must have the wrong gas? It doesn't light when so cold.

Lucky really or I might be sent out to BB .

23
My neighbour adds grappa, to everything he cooks....

24

See my earlier post Geee

25
I just add it to the cook.

Tom

26

The photo accompanying the article showed a Weber - so you got to use coals/wood. And stand in men groups around it, drinking cold beer.

While the sensible women are indoors.

27
We do it year round, always have.

Wood or charcoal, though, gas is for the pizza oven.

Tom

28
Under the grill works for me, but not cranked right up.

Will try scoring it a bit next time too

29

I nee advise for when it is minus 34C

30
Go inside.

HTH

31
it is the Fête du froid at La Brévine/Lac des Taillières tomorrow. and lots of bratwurst will be BBQed there. Not sure how cold it will be- their record is MINUS 42.8! There is tons of snow, and the lake is frozen- there will be horsesleigh rides, ice carving- vin chaud, and so much more. Cold not a problem in Switzerland's little Siberia.

32
I often use a meat thermometer.

33
What type of barbarian are you?

34
Can't believe no one's given the proper, definitive answer, yet.

Prick the bratwurst, place in a saucepan of water and gently boil for about 10 - 15 mins. before frying.

Then slowly fry to brown the skin (but don't burn); remove from pan and fry some onions and when these are softened and coloured, return the bratwurst, add and cover with gravy and simmer for a further 5 mins.

Excess fat/oil can be drained and/or flour added, before retuning the bratwurst to the frying pan and red wine can be used to deglaze the pan prior to simmering in the gravy - but make sure the alcohol is boiled off.

It can be served with or without the gravy and onions, but will have the flavour.

The above, is for the raw, pink schweinsbratwurst.

35

It is not so difficult to imagine archeologists at work who just a day ago returned from the 4th planet of Alpha Centauri

36

The Point is to use the Grappa AFTER the cooking when the sausage is just around 40 degrees

37

Bever in the Engiadina is THE rival of Brévine

38

Is that the English version?

The South African version is to prick the pale würste all over then rub them well with Boerewors spice, put a Little bit of oil in pan and some more Boerewors spice - fry the spices a bit, then add the würste and gently fry them - rolling around so they brown all over to a crispy Skin.

Afterwards . . . . add onions to pan and fry them and proceed with the gravy - if one Needs to have gravy.

Please ignore odd capital letters as my stupid new Laptop makes capitals on its own and I can`t be bothered to go back and alter them to civilized mode of writing.

39
I think you missed the point

40
I'm surprised nobody has suggested what I consider to be the best way: under the broiler.

The temperatures required aren't as high as you think. Ground meat (including pork) should reach an internal temperature of 71 ̊C for safety, according to the ever-conservative FDA. The only reasons for cooking at higher temperatures than that are for speed and flavor. (Low-temp cooking takes forever, and of course you want the tasty maillard reaction to produce the roasty flavors.)

So for a normal 3cm thick bratwurst, I'd use a broiler, but from about 20cm distance. Cook about 10-15 mins on each side. (For those thin grillschnecken or cipollata, 10cm, but for less time.) Remember that for broiling, you leave the oven door cracked open.

I've also done sausages in the oven using convection mode at high heat (~230 ̊C). This produces a more even crisp skin, but lacks the slight charring that broiling or grilling produces. You could, of course, convection bake halfway, then broil to darken.