Now your brats are plump, drunk (or milky), and ready. Pull them out. Pat them dry with a paper towel—wet sausage doesn’t brown; it steams, and steamed sausage is the culinary equivalent of a wet handshake.
Heat a cast-iron skillet or a grill to medium-high. Do not go nuclear. You want a golden-brown crust, not a charred apology to your smoke alarm. Sear each side for about 2 minutes, rolling them like they’re doing a slow dance in a lederhosen disco.
Pro tip: Add a smear of butter to the pan for the last minute. It will foam up and create a brown-butter crust that makes your neighbors text you, “What’s that smell? Is it orgasmic?” Yes. Yes, it is.
