We cover how to cook brats on the stove and then give you this rather unorthodox brat recipe with pickled red onions. Ready in under 30 minutes.
- 4 Medium Fresh brats meaning uncooked
- 1/2 cup pickled red onions store bought or use our homemade recipe
- 4 pinches hot pepper flakes depending on the heat of your flakes
- 1 medium fresh jalapeno sliced, or use pickled jalapenos
- 1/2 cup mayonnaise
- 4 large pieces of crunchy lettuce Romaine or iceberg come to mind
- 4 bun length hoagie rolls or soft hot dog buns if you prefer
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Wash and dry jalapeno, slice thinly.
Bring brats to room temperature if you have time. Brush a heavy skillet preferably cast iron, with a very light coating or oil.
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Over medium heat, brown brats for about 5 minutes total. Once you are happy with the browning. Carefully fill the pan with about ½ cup of water. Reduce heat to medium-low, cover and simmer for 10-12 minutes or until cooked through.
You want to see clear juices running and most of the pink gone from the brat.
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Spread a thin layer of mayonnaise on the buns and heat in the same skillet you cooked the brats in. Once the buns are golden brown, remove and add some more mayonnaise.
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Top with a piece of lettuce, the cooked brat, 2 Tablespoons of pickled red onion, a pinch of hot pepper flakes (leave out if you have heat sensitive eaters), and a few slices of fresh jalapeno. Awesome!
Don’t be in a rush and use too high a heat or the brats will burst
Use tongs instead of a fork to turn the brats. If you poke into the brats you will lose a lot of those precious juices
Substitute toppings with sauerkraut or mustard. The mayonnaise can be substituted with warm butter.