Bratwurst Stir-Fry

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This bratwurst stir-fry was different. And very tasty. I never thought about cooking bratwurst in a wok ala stir-fry. I’m usually a grill-my-brats kinda guy. This dish is like having a bratwurst dinner, including potatoes and vegetables, all in one! And of course there’s mustard! You can’t have bratwurst without mustard.

Bratwurst Stir-Fry

Get Some Texture

Make sure to get the bratwurst ‘bites’ in this bratwurst stir-fry nicely browned and slightly crispy around the edges. You want a little contrast with the rest of the dish of tender potatoes, squash, peppers and onions. Plus, it gives the bratwurst that almost-grilled texture. If you want a little more crunch, feel free to add a little peeled and diced apple.

Go Mustardy

I wanted a fairly strong mustard flavor so I used a good, grainy mustard when I made this. I also used a bit more than the recipe calls for.

Also try my bratwurst-stuffed mushrooms.

Bratwurst Stir-Fry
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4 from 1 vote

Bratwurst Stir-Fry

Not your normal stir-fry!
Course Main
Cuisine American
Keyword stir fry
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6
Calories 2641kcal


  • 1 tablespoon vegetable oil
  • 1 pound bratwurst cut into 1" pieces
  • 3 large red potatoes cut into bite-sized chunks
  • 2 yellow summer squash sliced
  • 1 red bell pepper cored, seeded, sliced thin
  • 1 green bell pepper cored, seeded, sliced thin
  • 2 small white onions sliced
  • 2 cloves garlic minced
  • 3 tablespoons honey mustard or use a grainy mustard
  • 6 ounces light beer
  • 2 tablespoons Worcestershire sauce
  • kosher salt to taste
  • ground black pepper to taste
  • 2 green onions chopped, for topping


  • Heat the oil in a large skillet over wok over medium-high heat.
  • Add the bratwurst pieces and cook, stirring often, until lightly browned and getting crispy around the edges, 5 or so minutes. Remove with a slotted spoon to a plate or small bowl.
  • Add the potato chunks and cook for 5 minutes or until just starting to soften. Remove to the plate with the bratwurst.
  • Add the squash and cook until just tender, 2-3 minutes. Remove to the plate with the bratwurst.
  • Add the bell peppers and onions and cook until tender, stirring, 3-4 minutes.
  • Add the bratwurst, potatoes and squash back to the skillet.
  • Stir in the garlic and cook 3 minutes.
  • In a small bowl, whisk together the mustard, beer and Worcestershire sauce. Add to the meat mixture.
  • Reduce heat to medium-low. Simmer slowly, stirring occasionally, until the sauce reduces slightly. Taste and add salt and pepper to taste. You may also want to add more mustard.
  • Serve garnished with the green onions.


Calories: 2641kcal | Carbohydrates: 259g | Protein: 93g | Fat: 135g | Saturated Fat: 46g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 67g | Cholesterol: 336mg | Sodium: 4737mg | Potassium: 8704mg | Fiber: 31g | Sugar: 50g | Vitamin A: 5324IU | Vitamin C: 431mg | Calcium: 420mg | Iron: 15mg

Nutritional values are approximate.

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