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Heat fat in 12-inch, deep skillet over medium heat. Add onions and sugar, stir well to coat with fat. Saute onions, stirring frequently, for 10 minutes, or until they start 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 degrees F 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 mustardy onions.
Republished with Permission, National Pork Council.
Adapted from Bruce Aidells Complete Sausage Book by Bruce Aidells and Denis Kelly, Ten Speed Press, 2000.
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jafkitchen 1 month agoVery good. Make sure you use the best mustard you and use extra.
Cahandel 6 months agoGreat recipe base. Added more mustard than called for in this recipe. Also, serve on pretzel rolls!!!
kristendominicklacons 1 year agoIt was alright. Fairly bland. I had to add a ton of mustard in the bun to give it some spice.
Bell1 4 years agothe flavour is ok
tyson 8 years agoRepublished with Permission, National Pork Council. Adapted from Bruce Aidells Complete Sausage Book by Bruce Aidells and Denis Kelly, Ten Speed Press, 2000. [I posted this recipe.]