MADE WITH DUNDORE & HEISTER BAVARIAN BRATWURST

Try these simple ways to cook bratwurst! 

Perfect Bratwurst the German Way.
 
Here’s a very German/Bavarian way to do D&H Bavarian Bratwurst

A gentle poach first, then brown.
 

What you need

Bavarian bratwurst (fresh/raw or pre-cooked)

Water or beer (a light lager/Helles or wheat beer)

Optional: sliced onion, a few peppercorns, a pinch of caraway
 

The Bavarian method (poach → brown)

Make a warm bath (don’t boil).

Put enough water/beer to cover the sausages in a pot.
 
Add onion/peppercorns if you want.
 
Heat until it’s hot but not simmering hard — aim for 160–175°F (71–79°C).
 
You should see tiny bubbles occasionally, not a rolling boil.
 

Poach gently.

Add sausages and keep the heat low.

Fresh/raw bratwurst: poach 10–15 min (until they feel firm and armostly cooked through).

Pre-cooked bratwurst: poach 5–8 min (just to heat through).
 

Brown to finish (flavor + snap).

Drain, pat dry, then:

Grill
medium heat, 2–4 min per side until nicely browned.

Pan
a little neutral oil or a dab of lard/butter, medium heat, turn often, 5–8 min total.
 

Serving, the Bavarian way

Sweet mustard (süßer Senf) + pretzel is classic.

Sauerkraut or warm potato salad also fits perfectly.
 

Key tips (so they don’t split)

Never boil bratwurst—boiling makes casings burst and dries them out.

Don’t stab them with a fork; use tongs.

If they’re raw, the safe endpoint is 160°F / 71°C internal.