Bratwurst Sauage links are savory and delicious. Enjoy in a hotdog bun topped with yellow mustard, relish, and onions.
Also pairs well with my Homemade Coleslaw and Hotdog Topping.
Pronunciation tip: Brat rhymes with cat, not cot.
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EDITOR’S NOTE (August 28, 2022): I posted this recipe for the first time on March 5, 2020. Today, I edited the text to make it easier to understand.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured product.
Delighted to share the main ingredient I purchased and used to make this delicious recipe.
All comments are my own.
THE MAIN INGREDIENT
Some brands of Bratwurst Sausage contain coarse ground pork and beef. Others are made with pork and veal.
To get what you like, read the label before purchasing.
Seasonings include salt, black pepper and sweet spices like nutmeg.
BOIL TO DECREASE SODIUM
Bratwurst sausage is famously salty. To decrease the sodium, simmer in boiling water for three minutes… before frying or grilling.
Once the water boils, add the sausage and simmer at least 3 minutes in boiling water.
Watch closely. If allowed to simmer too long, the sausage will lose flavor.
READY TO SERVE
CREATIVE SERVING SUGGESTIONS
1. Place sausage in a toasted hotdog bun topped with relish, mustard and onions.
2. Split in half and place on warm honey wheat bread, slathered with mayo or mustard.
3. Make a hearty breakfast by pairing sausage with Cheese Eggs.
4. Chop and use as a topping on Cheese Toast or your favorite pizza.
ENJOY!
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Bratwurst Sausage
Ingredients
Method
- Pour water into a Dutch oven or large saucepan until 3/4 full of water. Bring to boil over high heat.
- Carefully place rinsed bratwurst sausage links into boiling hot water. If necessary, add more hot water to cover the meat.
- Boil THREE minutes to decrease sodium. Drain.
- NOTE: Read cooking instructions printed on back of package. Make sure sausage is heated to suggested temperature when frying or grilling.
- Pour 2 tablespoons of vegetable oil into dutch oven or skillet. Fry evenly on all sides over low-medium heat until browned.
- Drain on paper towels.
- Place each sausage in a hotdog bun (warm or toasted).
- Drizzle each serving with a teaspoon of yellow mustard (optional).
- Serve immediately.
This is the worst advice ever. Boiling in plain water strips out flavor and fat(lower melting point). If you want mealy brats, do this.
Also frying your wet brats will not get brown unless you keep them in high heat where the skins will split and the juices will run out.
Stick to the grill with brats that are meant to be served in a bun. Don’t let them flare up and always keep an eye on them and they will be perfect.
Wisco-
Thanks for your comment. First, I do not give out bad advice. I taste each and every dish I create… before posting. These brats are delicious! Perfect for those of us who do not enjoy extremely salty food (like brats). The good news is a recipe can be adjusted to suit personal preference. If you like ’em salty, don’t boil. Boiling in plain water is recommended on the packaging. I boil for ONLY 3 MINUTES to decrease the sodium which enhances the flavor in my opinion. I can taste the meat and NOT all that gross salt. My brief boiling time will not strip the flavor. However, a lengthy boiling time will definitely strip out ALL the flavor. Never had a problem with juices coming out while they fry. I made this recipe for individuals who do not have a grill… or do not know how to use one. I LOVE GRILLED brats… without all of the gross salt. I repeat, for those like me who do not like salty food, I suggest boiling before frying or grilling. I stand by my recipe because I’ve cooked brats several times using this recipe… and they are always good! I welcome your reply.