In a heavy dutch oven or pan with a lid, add the beer, caraway seed, chopped sage and bay leaf.  Bring to a boil over medium-high heat then reduce it to a simmer. Add the bratwurst and cover with a lid.

Simmer the brats in the beer for 20 minutes then check the temperature with a meat thermometer. When the internal temperature reaches 160°, transfer the brats to a plate.

Combine the four, salt and pepper in a shallow dish. When the bratwurst is cool enough to handle, coat them with oil and dredge them in the flour mixture.

Heat the oil in a skillet over medium high heat. Add the bratwurst, turning them with tongs to brown on all sides. When the brats are browned, transfer them to a plate and cover them with foil and let them rest for 10 minutes before slicing them.