In a sauté pan with a lid, add the sausages in a single layer and cover with stock (enough to just submerge by ¼”)

Bring to a simmer over medium-high heat, then reduce heat to low and cover. Cook 8-10 minutes, or until the sausages are firm to the touch.

Transfer the brats from the pan to a plate or cutting board and pat dry (don’t worry about drying them thoroughly, just enough to get most of the moisture off). Drain the liquid from the pan, wipe the pan clean, and return the pan to the stovetop over medium-low heat. Melt the butter and return the sausages to the pan. Brown the sausages uncovered, about 6 minutes total, rotating every 1-2 mins to brown evenly on all sides.