with Onions Braised in Beer and Mustard
Brats and beer are a great combination. Serve with German Potato Salad and in seasoned fruit for your next get together. Recipe adapted from Bruce Aidells’ Complete Sausage Book by Bruce Aidells and Denis Kelly, Ten Speed Press, 2000.
4 (4-ounce) bratwurst (fresh, cooked or smoked varieties)
2 tablespoons bacon fat, lard or olive oil
3 cups onion, thinly sliced
1/8 teaspoon granulated sugar
1 (12-ounce) bottle beer, dark or amber
2 bay leaves
2 tablespoons coarse-grained mustard
4 hoagie buns, or Italian rolls, split and grill-toasted
- Heat fat in 12-inch, deep skillet over medium heat. Add onions and sugar, stir well to coat with fat. Sauté onions, stirring frequently, for 10 minutes, or until starting to turn golden brown. Add beer, scraping up any browned bits from bottom of pan. Add bay leaves, lower heat and simmer for about 10 minutes. Stir mustard into onions, remove from heat and set aside, discarding bay leaves.
- Grill bratwurst over medium-hot fire, turning to brown evenly, until nicely browned and internal temperature reaches 160°F (70°C) on an instant-read meat thermometer. Remove from grill and add to skillet with onions. Over medium heat, cook and stir until sauce becomes syrupy.
- Serve bratwurst in rolls, generously smothered with the braised onions.
Makes 4 servings
Nutritional Information Per Serving (1/4 of recipe): Calories: 620 calories; Protein: 22 grams; Fat: 40 grams; Sodium: 1023 milligrams; Cholesterol: 75 milligrams; Saturated Fat: 15 grams; Carbohydrates: 36 grams; Fiber: 3 grams.
Recipe and photograph provided courtesy of National Pork Board.