"I prefer cooking brats on a flattop or in a cast iron pan," the chef told Tasting Table. While bratwurst might seem like the perfect thing to grill, Fjosne knows what he's talking about as the executive chef of Bavarian bier hall Rhein Haus, which has locations in Seattle, Denver, and Leavenworth, Washington. The Rhein Haus sausage program produces 150 to 250 pounds of sausage per day. Fjosne spent time in Germany perfecting his craft, and he's appeared on 'Unique Eats,' 'Top Chef,' and 'Food Paradise.'
"When you cook sausage from raw you are almost always going to have them split and stick to the grill when cooking, and you will also get a lot of grease dripping out that will flare up and char the sausage." However, Fjosne doesn't necessarily eschew grills entirely, just educate yourself on grilling bratwurst and watch out for drips. No cast iron skillet or grill? Try making beer brats in a slow cooker.
"The other reason that you sometimes get a lot of grease leaking from the sausage is when the sausage is made, they are not using binders (like powdered milk) that we use here at Rhein Haus." This highlights the importance of proper sausage preparation and the use of binders in preventing grease loss.
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