Preheat a large cast iron skillet over medium high heat. Spread the vegetable oil throughout the bottom of the cast iron pan.
Place the bratwurst in the pan and brown both sides (2-3 minutes per side).
Pour the broth into the pan, reduce the heat to medium, cover and simmer for 10-12 minutes until the bratwursts have an internal temperature for 160 degrees F.
Season the brats with salt and pepper.
Remove, serve immediately and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days. We used an instant-read meat thermometer to make sure that the brats are cooked to a safe internal temperature before eating.