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Home » Entrées » Sausage Recipes

Pan-Fried Beer and Onion Bratwurst

Mar 20, 2019 · 83 Comments

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Pan-fried brats, browned and juicy, on a black cast iron pan.

As I was writing about grilling bratwurst, I couldn't help but think about the best way to cook brats when you don't have a grill or have the ability to smoke your sausage. How do you cook brats without a grill and still get exceptional results?  For me the answer is quite simple: you pan fry them. Hence this new post on how to cook brats on the stove.

Don't get me wrong, oven roasting works on bratwurst as well, but there is no way to get the same flavors, the same browning and caramelization in the oven. Baking takes a bit longer as well, tends to dry out the sausages more, and it takes time to pre-heat the oven.

How to cook bratwurst?

Just like a great tasting steak, bratwurst needs to be seared first over fairly high heat, then cooked to doneness. Searing adds an immense depth of flavor to any sausage, like the homemade bockwurst or Italian sausage. I even like my favorite jalapeno cheddar sausage cooked this way when I don't have the time for smoking. This step must not be skipped. Once the sausage is well-browned and aromatic, cook it on a lower heat until done. It's that simple!

Step 1 - melt some butter

Butter makes food flavorful. Brats are no exception. You can use olive oil, vegetable or corn oil, but none of them will come even close to the flavor that real butter provides. This is one of the secrets to the best-tasting bratwurst.

Preheat a cast iron pan over medium high heat. Add a couple of tablespoons of butter. Let it melt and start to turn light brown. If you are using an IR thermometer, the temperature should be about 325-350F.

Melting butter in a black cast iron pan.

Step 2 - pan sear your brats

Like any raw meat and sausage, bratwurst will greatly benefit from searing. It will get a nice color and mouth-watering flavor. Sear your brats about 3 minutes per side, until deep golden brown color. If you did not overheat your cast iron pan the brats will not burst and will be perfectly fine.

Top down view of four brats in a cast iron pan.

Step 3 - cover and continue cooking until done

When searing on the second side is done, flip the brats one more time, turn the heat down to medium-low. Cover the pan with a lid and continue cooking for 5 minutes. Flip the brats one more time, cover and cook for another 2-3 minutes until the internal temperature reaches 160F.

Covering the brats after searing is very important. The hot steam inside the pan will keep the brats moist. That same hot steam will promote faster cooking. In an open pan the top of the sausage will lose heat, and the overall cooking time will be longer before the sausage reached 160F internal temperature. This is the same approach that I have been successfully using to fry chicken wings.

Brats cooking in a pan closed with a lid.

This is it folks, brats perfectly cooked on the stove in about 10-12 minutes.

Close up view of browned and juicy bratwurst sausages.

You can let the brats rest for 5 minutes so the meat can reabsorb some of the lost liquid; otherwise all those juices will gush right out when you slice the sausage. I never wait. These brats are super juicy, no matter when you cut or bite into them.

A more sophisticated way to cook bratwurst

If you are craving that malty, onion-y flavor, add one sliced onion and one cup of your favorite dark, malty beer right after you are done searing your brats.

Pouring beer over brats and onions in a cast iron pan.

The beer will need to come to boiling temperature, so the cooking time will be a bit longer if you do it this way. You may or may not cover the pan when using beer and onions. I don't as I like the beer to reduce and use it as a dipping sauce.

Brats cooking in beer with onions on the stove.

An here they are, fully cooked, in all their glory.

Top down view of brats with beer and onions, fully cooked.

Brats dipped in this malty goodness, topped with caramelized onions, are friggin' delicious!

I can't easily tell which brats I enjoy more, the grilled ones or these ones cooked on the stove, especially the ones with Belgian ale and chopped onions. Both are exceptionally good, very juicy and very flavorful. Neither is better than the other. Just a little bit different.

Interested in making your own bratwurst? Check this out:

  • Homemade German Bratwurst
A step by step on how to cook brats on the stove. A simple yet very effective recipe that results in super flavorful and juicy bratwurst. | ifoodblogger.com

Pan-Fried Beer and Onion Bratwurst

4.98 from 38 votes
Print Pin Rate
Course: Dinner
Cuisine: American, German
Keyword: brats, bratwurst, sausages
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 servings
Calories: 322kcal
Author: Victor

Ingredients

  • 4 bratwurst sausages
  • 2 Tbsp unsalted butter (or use olive oil, vegetable or corn oil)
  • 1 sweet onion (cut in halves or quarters and sliced)
  • 1 cup Belgian ale (or any dark, malty beer of your choice)

Instructions

  • Preheat a cast iron pan over a medium-high heat. Add the butter and let it melt and start to turn light brown. The temperature should be about 325-350F at this point.
  • Sear bratwurst for about 3 minutes per side, until it achieves deep golden brown color. 
  • Add the onions and the beer, turn the heat to high and bring to a boil.
  • Once the liquid is boiling, reduce heat and continue cooking, flipping the sausages and stirring the onions, until the internal temperature of the sausages reaches 160F. Cook uncovered to let the liquid reduce and intensify its flavor.
  • Remove bratwurst from heat and serve hot, on a bun, or with you favorite side dish.

Notes

For a non-alcoholic version of this recipe, substitute beer for beef or chicken broth.

Nutrition

Calories: 322kcal | Carbohydrates: 10g | Protein: 10g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 64mg | Sodium: 568mg | Potassium: 344mg | Fiber: 0g | Sugar: 4g | Vitamin A: 175IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 0.6mg

 

 

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    Recipe Rating




     

  1. Madelyn says

    September 06, 2024 at 11:56 pm

    5 stars
    Just made this for the third time tonight, it's a big hit! Have made it with and without the onions and chicken broth, both turn out perfect. Thanks for sharing!

    Reply
    • victor says

      September 07, 2024 at 12:31 pm

      You are very welcome. Enjoy!

      Reply
  2. Susan Leitson says

    May 15, 2024 at 8:58 pm

    5 stars
    This was an easy and delicious way to have these wonderful lamb brats!

    Reply
    • victor says

      May 16, 2024 at 6:09 pm

      Glad to hear it. Enjoy!

      Reply
  3. Carolyn says

    November 17, 2023 at 11:28 pm

    5 stars
    I really liked this way of making my brats. Who cares if it's cold and blustery outside!! The brats I used were Hatch Chili Brats, so they had an extra bit of heat. Went well with Spotted Cow beer and red onions!

    Reply
    • victor says

      November 18, 2023 at 12:10 pm

      Great to hear it. Enjoy!

      Reply
  4. Kate says

    August 11, 2023 at 6:38 pm

    At what point do you you add the beer? After searing? Certainly before serving?

    Reply
    • victor says

      August 15, 2023 at 9:33 am

      If you are craving that malty, onion-y flavor, add one sliced onion and one cup of your favorite dark, malty beer right after you are done searing your brats.

      Reply
  5. R. Lance c. says

    June 17, 2023 at 1:44 am

    5 stars
    It’s SOOOooo very hard to think of a better combo then those pan grilled onions the ale and seared Brats, are you kidding me ?? Ps. And in your own back yard. Really …

    Reply
    • victor says

      June 24, 2023 at 8:52 pm

      Enjoy!!!

      Reply
  6. Jean P. says

    February 22, 2023 at 3:42 am

    4 stars
    Be careful what pan you use.

    I didn't have a cast iron skillet, but I do have a Le Creuset, which is enamel coated cast iron, so I thought that would work. I probably did heat it too much (didn't think I did), but when I made the first turn of the brats in the butter they didn't look like the picture! We called them crispy critters. So I turned down the heat and continued....and while they were quite dark (and they did split) they were still delicious.

    We were using them in sandwiches so I didn't do the beer thing, but they were very juicy and good, just shy of being burned. Was the Le Creuset a mistake? What would have happened with just a non-stick pan?

    Reply
    • victor says

      February 28, 2023 at 12:22 pm

      That's why I specifically recommended a CAST IRON pan. Different cooking tools may require different approaches, temperatures, cooking time, so they may not be easily substitutable.

      Reply
  7. JOHNNY says

    August 31, 2022 at 9:00 pm

    I follow this recipe roughly and often struggle to cook the sausages fully through. I use a medium sized pan, 2 sausages (cooking for myself), and one 12 oz can of beer which covers about half to 2/3s at first before cooking down. I just find that I need to cook a loooong time even keeping the beer bubbling. And weirdly my meat thermometer says the sausages are well over 180 at times and then I cut them open to find a good portion still raw. I also sear them as much as I can on the 2 sides but they eventually get dark and almost burnt if I try to push it. I even stand them up on the side for a minute to try and cook a 3rd side.

    Any thoughts?

    Reply
    • victor says

      September 01, 2022 at 6:18 am

      Johnny, are you covering the pan with a lid? If not, cover with a lid, it will help you.

      Reply
      • Dawn says

        June 18, 2023 at 5:41 pm

        The recipe doesn’t say to cover the pan. Are you covering the pan?

      • victor says

        June 28, 2023 at 5:47 pm

        Yes, cover after searing.

      • nunya says

        December 06, 2023 at 2:18 pm

        Home » Entrées » Sausage Recipes
        Pan-Fried Beer and Onion Bratwurst
        Mar 20, 2019 · 78 Comments

        I KNOW-THIS WAS 6 MONTHS AGO BUT GEEEEZ PEOPLE-READ and perhaps REREAD the recipes before asking inane-redundant questions! THANK YOU for our THOROUGH recipes!!!!!!!!

        Step 3 - cover and continue cooking until done
        When searing on the second side is done, flip the brats one more time, turn the heat down to medium-low. Cover the pan with a lid and continue cooking for 5 minutes. Flip the brats one more time, cover and cook for another 2-3 minutes until the internal temperature reaches 160F.

        Covering the brats after searing is very important. The hot steam inside the pan will keep the brats moist. That same hot steam will promote faster cooking. In an open pan the top of the sausage will lose heat, and the overall cooking time will be longer before the sausage reached 160F internal temperature. This is the same approach that I have been successfully using to fry chicken wings.

  8. Debbie says

    July 31, 2022 at 9:13 pm

    5 stars
    Excellent! Best Brats! Absolutely loved it. The onions caramelized in the beer were great. Easy way to cook- like this recipe better than on a grill. Thanks!

    Reply
    • victor says

      August 02, 2022 at 9:19 am

      You are welcome. Enjoy!

      Reply
  9. Casper says

    July 26, 2022 at 5:09 am

    5 stars
    I use this method often when cooking my brats and it never disappoints. Exceptional flavor and easy to follow.

    Reply
  10. Bernadette says

    July 04, 2022 at 3:36 pm

    Delicious! I had Heffeweitzen so used this...TY!!! First time ever making this! 😋Happy 4th of July! We are free to make brats! 🇺🇸

    Reply
  11. Polar Bear says

    June 19, 2022 at 7:21 pm

    5 stars
    Excellent recipe. I use regular beer and they are delicious. This is a family classic that my college age son is now teaching his friends to make.

    Reply
  12. Kaitlyn says

    April 19, 2022 at 4:52 am

    5 stars
    Amazing. I sent my boyfriend out for malty beer and he came back with a lager. Didn’t have any broth so to spice it up added half a chicken bullion cube when boiling the beer. The end result? Best brat I’ve EVER had

    Reply
    • victor says

      April 21, 2022 at 9:50 am

      Enjoy!

      Reply
  13. Bev Bidinoff says

    March 14, 2022 at 10:54 pm

    5 stars
    This recipe is very easy, yet packed with flavour. I have made it several times and my husband and I love it.

    Reply
  14. Bev says

    February 19, 2022 at 9:58 pm

    5 stars
    This is a wonderful recipe for brats. I would not change a thing. Served with boiled baby potatoes, broccoli an corn. Oh, of course more butter. Thanks for a great, easy dinner.

    Reply
    • victor says

      February 20, 2022 at 1:14 pm

      You are very welcome.

      Reply
  15. Britney says

    January 19, 2022 at 12:51 pm

    5 stars
    I do not have a cast iron skillet, and we do not drink alcohol (thank you so much for the nonalcoholic suggestions!), so I used my favorite nonstick pan and chicken broth. This was my first time cooking brats, and since I had no instructions (brats came straight from the butcher as a gift from my in-laws), I stumbled across this recipe. IT IS AMAZING!! I have made this recipe multiple times since, and I don't think I will ever cook brats any other way! Thank you!!

    Reply
    • victor says

      January 20, 2022 at 10:09 am

      You are very welcome, enjoy!

      Reply
  16. Susan Zerbel says

    November 16, 2021 at 5:26 pm

    5 stars
    Excellent recipe!

    Reply
    • Santa Tim says

      January 03, 2022 at 10:20 pm

      5 stars
      We tried the brats in a lodge pan
      They were amazing
      Will definitely do that recipe AGAIN

      Reply
  17. Lindsey says

    November 15, 2021 at 8:48 pm

    5 stars
    I don't have a grill and needed a recipe for brats, and I am so glad I found this one. Thank you for writing it! I've made it several times and always do the beer and onions version. I usually make it with brown ale or porter. Easy and delicious. It reheats well, too - I usually put a couple portions in the freezer, and reheat some other day for breakfast.

    Reply
    • victor says

      November 19, 2021 at 2:27 pm

      Glad to hear it. Enjoy!

      Reply
  18. Jamie says

    November 02, 2021 at 2:01 pm

    5 stars
    Victor,
    For lunch today I made these brats ...... OH MY GOSH they were amazing. How did I go this long not using the cast iron skillet ? Maybe next time I will try the beer and onion ones. My son bought me the skillet a couple of years ago. I have lots to learn! Thanks for the easy and delicious recipe. I look forward to checking out the rest of your blog.

    Reply
    • victor says

      November 04, 2021 at 9:24 pm

      You are very welcome. Enjoy! Also, check out my Taste of Artisan blog, you may find some interesting recipes there too.

      Reply
  19. Kay Gee says

    September 17, 2021 at 7:47 am

    5 stars
    Your recipe is SPOT ON! I added red and green bell peppers, and used 8 ounces of apple/cinnamon/honey mead, and served with Spanish rice and cucumber/onion 'salad' in sour cream and apple cider vinegar. Thanks for a keeper!

    Reply
    • victor says

      September 17, 2021 at 10:54 am

      Happy to hear that, Kay, you are very welcome. Seeing that you like sour cream like we do, have you tried my Chili Mayo Cucumber Salad yet? It's absolutely amazing. Try it if you haven't. Oh, and while on this topic, I highly recommend my new Cherry Tomato Salad. It's a little different from most other salads but we've made a good two dozen times over this past summer. You can use regular tomatoes with that salad too.

      Reply
  20. Joshua says

    September 05, 2021 at 10:29 pm

    5 stars
    Life Changing recipe!!! Bravo!!! Awesome flavor thank you very much!!

    Reply
    • victor says

      September 06, 2021 at 10:02 am

      You are very welcome!

      Reply
  21. Pamela says

    September 03, 2021 at 3:00 pm

    5 stars
    These are the only way to fix brats! Love them!!

    Reply
    • victor says

      September 03, 2021 at 5:30 pm

      Glad to hear that you liked the recipe. Happy cooking!

      Reply
  22. Susan says

    January 04, 2021 at 10:44 pm

    5 stars
    This was an excellent recipe. I followed the instructions but cooked 10 brats at once in a large cast iron pan. They turned out perfectly done & delicious! Thank you!

    Reply
  23. Maggi says

    October 13, 2020 at 8:31 pm

    5 stars
    These are the best ever! I will always make my brats like this. Searing in butter is the icing on the cake!

    Reply
  24. Ben Johnson says

    September 12, 2020 at 12:51 am

    5 stars
    BEST GLIZZY IVE EVER HAD 💯💯💯

    Reply
  25. Tammy Boyiddle says

    September 09, 2020 at 2:07 pm

    5 stars
    Tried and loved it. Thanks for the greta recipe

    Reply
  26. Kay says

    August 06, 2020 at 10:51 pm

    5 stars
    Quick, simple, and delicious! I made the onion and beer version. The beer brats turned out great and perfect combination with sweet onions. Ciabatta bread dipped in sauce topped with onion was tasty goodness!

    Reply
  27. Steph says

    June 09, 2020 at 7:17 pm

    5 stars
    This recipe is simple and perfect and can be incorporated into many dinners. I haven’t written a review yet, but I’ve added the brats to salads, charcuterie boards, on buns, and tonight we are adding red peppers to the onions, the rice when the beer gets low with garlic, basil and thyme. The flavor is perfect for so many dishes!

    Reply
  28. Casey says

    June 03, 2020 at 7:57 pm

    5 stars
    So easy & SO DELICIOUS!! Even all 3 of my semi-picky kids LOVED THEM! (We're from WI, so it's no surprise we opted for the beer version!) Thanks for posting! 🙂

    Reply
  29. Erica Ruggeri says

    April 02, 2020 at 10:33 pm

    5 stars
    Best Brat Recipe Ever!!! Have used multiple times with regular and plant based brats and have never disappointed my guests. On a sidenote I’ve been using Ace Ciders and they’ve turned out incredible, especially the pear and pineapple flavors. Thank you so much for giving me this amazing recipe and allowing me make it my own. You guys are awesome! ❤️

    Reply
    • victor says

      April 04, 2020 at 2:01 pm

      You are very welcome, Erica. Happy cooking!

      Reply
  30. Chris Gadbury says

    December 18, 2019 at 7:26 pm

    The key to perfect brats is boiling them before you pan fry. Frying first busts the casing and they lose moisture, trust me on this as I've tried them many different ways! Additionally if you fry or grill them last you will retain that outer crisp that you lose when you boil them last
    Other than that this recipe is excellent

    Reply
  31. Ricky says

    December 15, 2019 at 6:38 pm

    Delish

    Reply
  32. Sue Bechamp says

    November 21, 2019 at 5:57 pm

    I’m trying your recipe for the first time today. Rainy day and very cold, seemed the perfect time to try it. The Brats I’m using are Beer Brats with (Founders brand) All Day IPA ale incorporated into the meat. I cooked the brats without the beer and onion but I did deglaze the pan with a generous splash of Kentucky bourbon and it’s delicious!
    Tip: if your brats curl up more than you want during cooking, use a bacon press to keep them flat to the cast iron skillet.

    Reply
  33. Jeff Murty says

    November 09, 2019 at 10:19 pm

    5 stars
    Thank you for this simple and perfect recipe Victor! I've used it several times now to cook my beer brats and they ALWAYS turn out perfect!

    Reply
    • victor says

      November 10, 2019 at 8:04 am

      You are very welcome, Jeff. Glad you like it. Thank you for taking time and providing your feedback.

      Reply
  34. Dave Nichol.s. says

    October 05, 2019 at 8:57 pm

    Someone apparently from Germany posted earlier that they don’t use beer for cooking the brats, but to drink along with them! I agree having lived in Germany (non-Military) for 14+ years. Betcha she never had pizza with Sauerkraut either! Yum!

    Reply
  35. Bruce D Terry says

    September 28, 2019 at 4:53 pm

    Thank you for the recipe! Being a southerner, I'm not really up on cooking brats, and unlike most southerners, I don't have a grill at this time. Your recipe was PERFECT! I shall keep an eye out for your next recipe. Please keep up the great work and thank you again!

    Reply
    • victor says

      September 29, 2019 at 3:29 pm

      Thank you for the kind words, Bruce and you are very welcome for the recipe. More are coming.

      Reply
  36. David says

    September 24, 2019 at 9:56 pm

    I use water instead beer

    Reply
    • victor says

      September 25, 2019 at 6:54 am

      David, I haven't tried using water but I've used beef broth with great results as an alternative to beer.

      Reply
  37. Roxanne says

    September 04, 2019 at 1:55 pm

    Don't have a cast iron skillet

    Reply
    • victor says

      September 05, 2019 at 10:19 am

      Just use your favorite pan that you know well. I supposed you can use different tools to get the same result if you know how to use them.

      Reply
  38. Holly says

    August 24, 2019 at 10:45 pm

    5 stars
    Tasted extremely close to the real thing! (If you don’t have a grill). Wasn’t disappointed.

    Reply
    • victor says

      August 27, 2019 at 12:26 pm

      Happy to hear that, Holly. Thank you for your feedback.

      Reply
  39. Stephen Hartle says

    August 10, 2019 at 7:41 pm

    5 stars
    I used your instructions and the brats were fantastic! Thank you!

    Reply
    • victor says

      August 13, 2019 at 11:42 pm

      You are very welcome!

      Reply
  40. Rath says

    June 30, 2019 at 4:38 pm

    5 stars
    Thank you for taking the time to share this. It was awesome and I can't wait to try the beer.

    Fantastic method .

    Rath

    Reply
  41. Nikki says

    May 19, 2019 at 12:01 am

    5 stars
    I made this with Guiness, and OH MY GOODNESS IT'S SO GOOD. Only complaint, I should have bought 2 onions. I normally hate onions, so I thought 1 would be enough. I am sorely mistaken. THANK YOU!

    Reply
  42. Kathy says

    April 06, 2019 at 5:01 pm

    5 stars
    Used your instructions for Italian sausage. Came out perfect! Thank you!

    Reply
    • victor says

      April 06, 2019 at 5:48 pm

      You are very welcome, Kathy. Glad my instructions helped.

      Reply
  43. Michelle Dicken says

    February 14, 2019 at 8:59 am

    5 stars
    Thanks for taking the time to post these gorgeous pictures and perfectly yummy directions! I'm known for my cooking... only I'm the FIRST one to tell you that I cant do simple recipes or make simple food that everyone loves! It's frustrating to be able to wing my own recipes for very complicated meals OR follow a list of ingredients that's 195 items long and yet NOT be able to make a good meatloaf and in THIS case, brats. Ugh. I mean I can grill anything and make it taste delicious but stovetop brats? Nope. Not until I came across YOUR recipe! Oh and you're right, both the stovetop and grill are delicious in their own right. Not one better than the other... just different! Anyway, thanks for making me excited about brats again! I've avoided them for TOO long!

    Reply
    • victor says

      February 14, 2019 at 10:24 am

      You are very welcome and thank for your detailed feedback. Glad I could help.

      Reply
  44. LLN says

    November 25, 2018 at 4:37 pm

    5 stars
    I made this yesterday and they turned out great! Thank you for explaining the correct temperatures and all, it was very easy to follow.

    Reply
    • victor says

      November 26, 2018 at 8:24 pm

      No problem. Glad my post helped.

      Reply
      • Carrie says

        October 18, 2019 at 8:37 am

        5 stars
        It’s October in Minnesota so hearty German food is what’s on the menu. I thought I didn’t really like brats, I eat them but once a year. That is....until now. This simple recipe is fantastic and there is no need to fire up a charcoal grill on a chilly evening, the cast iron and butter with some good strong ale worked perfectly. Off to read your blog and see what else you have up your sleeve.

        Thanks for the recipe, it’s a keeper!

      • victor says

        October 18, 2019 at 7:12 pm

        You are very welcome, Carrie. Thank you for your feedback, it's greatly appreciated.

  45. Babs! says

    November 07, 2018 at 7:51 pm

    awesome way to cook brats, i love them i the summer on the grill, but when weather sets in, this is equally awesome!

    Reply
  46. Jake says

    October 11, 2018 at 6:35 pm

    5 stars
    I am very curious to try your beer method for cooking brats. Those brats look delicious.

    Reply
  47. Amy says

    September 13, 2018 at 10:18 pm

    Thanks so much for these instructions. Your way is much simpler, and tastier, than my old way.

    Reply
    • victor says

      September 14, 2018 at 5:51 am

      No problem at all. Enjoy!

      Reply
  48. Simon says

    September 01, 2018 at 1:54 pm

    5 stars
    Gorgeous shots!

    Reply
  49. Mike says

    April 22, 2018 at 8:43 pm

    Holy moly those brats look so mouthwatering!

    Reply

Trackbacks

  1. Bockwurst - Taste of Artisan says:
    April 28, 2019 at 10:09 am

    […] or pre-smoked bockwurst can also be pan-fried and grilled instead of poaching. If frying or grilling, you can slit the casing in several spots to […]

    Reply

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