I had a bunch of bratwurst I had picked up on sale and was in the mood for them tonight, but I wasn’t in the mood to fire up the grill. So, I opted to cook them up on the stove in the badass cast iron pan I recently got from a friend and re-seasoned…
So, come see how it was done.
What you’ll need on-hand:
- Some oil to cook in (I used Canola)
- 4 – 6 fresh bratwurst
- 1 large Vidalia onion, cut in half and sliced
- 1/2 cup water
- 1/4 tsp Vadouvan curry powder )or regular curry powder if you are lame and don’t own any Vadouvan)
- A nice cast iron pan with a lid, like the one pictured below. If you don’t own one, well, there is no helping you…
Okay folks, let’s make some saasages (you should be speaking in a Wisconsin accent when making these)
- Start heating your skillet over medium-high heat and put in a couple tablespoons of oil. Heat it until it’s just starting to smoke.
- Put your bratwurst in the pan and cook them for a couple minutes per side to get them browned a bit, then toss the onions in and stir them to get a coating of oil on them.
- Cook for about 5 minutes, or so, until the onions start to brown and the bratwurst get some color.
- Pour the water into the pan, give everything a quick stir, then put on the lid and lower the heat to medium low.
- Cook for about 10 minutes, or until the bratwurst get to a temp of 165º.
- Remove the bratwurst and turn the heat back up to medium-high. Sprinkle in the Vadouvan and cook the onions until the most of the water is cooked off and they are browned and soft. There may still be some water, but so long as the onions are done, you’re good.
- Serve the bratwurst with the onions and some good mustard. I went with a nice Düsseldorf mustard. It may look like baby poop, but it is sure tasty.