“There are many ways to cook a good bratwurst, and most of them are wrong” – Yes, I said that.
I’m not sure there is another type of meat that is so good, yet so poorly prepared by so many. A good brat likes to absorb the flavors around it, so give it something to work with.
This bratwurst recipe requires searing over the fire pit or grill, or you can just partially cook them in the same pan before you begin cooking the onions.
I use my Camp Chef Square Dutch Oven for this, but any large, deep skillet should be fine.
Try this together with my Roasted Corn on the Cob
Bratwurst with Apple and Onions
- Melt the butter and canola oil in the pan over medium heat.
- Add the onions and sliced ginger, and cook until soft and just starting to brown.
- Pour in the apple juice and cinnamon and bring to a simmer.
- Meanwhile, cook the bratwurst about halfway through over a clean fire, charcoal, or hot skillet. You will want a nice brown sear on the outside, and pink in the center.
- Pierce the bratwurst with a fork along the uncooked sides 2-3 times per side.
- Add the bratwurst to the onions and cover until fully cooked (about 30 minutes).
- Stir in the liquid smoke, and allow to sit for a few minutes.
- Serve the bratwurst on the outdoor rolls with some of the sweet cooked onions, and the spicy deli mustard.