Pan-fried alternative to eating them on a bun. We normally pair them with coleslaw.
Pierce the brats with a fork so they don’t pop open when cooking. Sprinkle creole seasoning over them on both sides.
Mix vinegar, water, Worcestershire, garlic and onion powder in a bowl or measuring cup.
Heat a skillet to medium heat and pour in the wet mixture. Put the brats in the pan, cover and cook for about 10 minutes; turn once. Take the lid off and cook them for about 10 minutes longer, turning them so that they brown on all sides.
Cook’s notes:
You could also throw in some chopped onion in the pan if you like.
Seasonings in the wet mixture can be adjusted to your taste. Add more Worcestershire sauce or try this using spicy brown mustard.
We normally eat them on a plate with a side of coleslaw and some beans or other veggie.
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I did not add the cajon seasoning as I was serving it to the whole family. It was very tasty and quite simple to make. I served them cut in half (cooked the middle a bit to) on hoagie rolls. They needed no condiments they were so flavorful! I’d make them again when the grill isn’t available!
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