This is the technique most professional kitchens use, and it’s foolproof. Grab a skillet or a shallow pot. Add about an inch of liquid—beer is classic, but chicken broth, apple juice, or even water with a splash of vinegar works wonders.
Place your frozen brats in the cold liquid, then turn the heat to medium. Bring it to a gentle simmer, not a rolling boil. Boiling will toughen the meat; a quiet, bubbly simmer is the sweet spot.
Let them swim for about 12 to 15 minutes. Flip them halfway through. You aren’t cooking them through yet—you’re gently steaming them from frozen, which ensures a tender interior. The skin will turn a pale, uniform grey.
Once they’re heated through (an instant-read thermometer hitting 145°F is your friend), remove them from the liquid. Pat them dry with a paper towel—this is critical for the next step. Wet brats won’t brown; they’ll just steam.
Now, heat a little oil in the same pan over medium-high heat. Sear those brats on all sides, about 2 minutes per side, until the casing is deeply caramelized and crackle-snappy. You’re looking for a rusty brown color with a few dark spots. That’s flavor.
Pro Tip: The Beer Braise
If using beer, choose a lager or a pilsner, not a heavy stout. An IPA can turn bitter. Add a sliced onion to the simmering liquid, and you’ve got a built-in topping for your final bun. It’s almost too easy.
The Ultimate Guide To Grilling A Frozen Bratwurst | ShunGrill
