Juicy Bratwursts Cooking Tips

44 Magnum Bratwursts are delicious, full of juicy flavor, but with far less fat than typical bratwurst.

Since they have less fat, they need to be cooked carefully to retain their savory juiciness. For best results, avoid poking them, or breaking the casing. This will keep the juices inside as they cook (especially the cheese varieties, as you don’t want to lose all that melty goodness).

Begin by searing brats in a cast iron skillet with a splash of frying oil, over medium- high heat.

Then pour in about 3/4 cup beer, broth, or liquid of your choice and allow to cook on low for 7 minutes, with a lid on the pan. 7 min on low is the scientifically determined allotted time for a perfectly cooked brat (scientifically- according to the hundred trial and error times I have cooked these).

They are great on the grill as well jut be sure to drop that temp after the sear, so they don’t over cook.

Now enjoy those perfectly prepared brats on a fluffy bun, with a pile of sauerkraut, and a shmear of stone ground mustard!