Brats & Sausage Cooked With The Stove


Do you love grilled Bratwurst and Smoked Sausage but either don’t have a grill or the weather is bad and you can’t use it? I made these delicious Brats and German Smoked Sausage completely with my stove and if I didn’t tell anyone they never would have guessed that I didn’t use a grill. Make sure you do not break the skin when handling these delicious brats and Sausage. Use tongs and do not poke with a fork. The only reason I like the grill better is because my husband cooks and there are less dishes!

The Sausage are Smoked German Sausage. Since they are smoked they are already cooked. All I do is:

  1. Add 2 Tbsp. olive oil to a skillet.
  2. Add the sausage and cook over medium heat until golden brown. Don’t over cook them or they will burn and dry out. The secret to them turning out perfect is watching them constantly and keep turning them until they are completely golden brown.
  3. When done place them on a paper towel lined plate, patting the olive oil off, then serve.

The Bratwurst are not cooked so here is how I cook mine:

  1. I start by placing them into a deep pot of hot water, completely covering them with the water. I bring the water to a boil then turn to a simmer and cover the pot.
  2. Simmer with a lid for 25 -30 minutes then place them on a paper towel covered plate.
  3. Turn the oven to broil.
  4. Cover a cookie sheet with foil and spray the foil with cooking oil.
  5. Place the brats on the foil and broil on the second rack from the top until the brats are golden brown. Turn the brats over with tongs (do not break the skin) and broil the other side until golden brown. Again, the secret to perfect brats is to watch them constantly when broiling and turn or remove them as soon as they are golden brown then serve.


    • Great minds think alike! I use the broiler to finish off a lot of my slow cooker recipes too. It works great with ribs too! I slow cook all day then put the ribs on a cookie sheet and brush with BBQ sauce then broil…..perfect!

      Liked by 2 people

  1. YES well know to me as here next to the German border cant help but have smoked brats. I have grill as here it is the tradition so all have a grill.Needless to say cheap to buy but if want the best make your own. In winter six types of Latvian smoked sausages and German and British Cumberland pork sausages we grill in the house and enjoy with creamy mashed potato. Thick London gravy to pour over if you wish ,some dont but i do love it that way. Latvian smoke meat well and i have come to love really well smoked meats.kippers just like we have in England can be found here too. Love hot buttered kippers for breakfast with brown wholemeal home made bread and butter. Your way of doing it is great too almost as good as my grill.

    Liked by 1 person

    • How nice you grill in the house! We can buy new smokeless grills for in the house that sit on the counter but that’s all we have. Definitely always want gravy on top!!!! Thanks for your comment Kevin!


  2. Here is the Wisconsin twist on brats. Boil them in beer, not water, along with sliced onions and/or green peppers. Then grill/broil your brats and remove the onions and/or peppers from the beer. If you really want to be extra, you can grill/sauté the onions and/or peppers in a skillet with butter. Either way, then serve the brats on toasted buns and smothered with the veggies.

    I haven’t made brats in a while, but now guess what my family will be having for dinner this week!

    Liked by 1 person

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