Grilled Bratwurst with Onions Braised in Beer and Mustard - BigOven 158898
Grilled Bratwurst with Onions Braised in Beer and Mustard

Grilled Bratwurst with Onions Braised in Beer and Mustard

Ready in 45 minutes
5 review(s) averaging 3.6. 100% would make again

Top-ranked recipe named "Grilled Bratwurst with Onions Braised in Beer and Mustard"

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Brats and beer are a great combination.

"Great recipe base. Added more mustard than called for in this recipe. Also, serve on pretzel rolls!!!"

- Cahandel

Ingredients

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4 4-oz. fresh bratwurst; (or cooked or smoked varieties)
2 tablespoons bacon fat; lard or olive oil
3 cups onion; about 12 oz., 2 medium yellow onions, thinly sliced
1/8 teaspoon Sugar
12 ounces dark or amber beer
2 bay leaves
2 tablespoons coarse-ground country-style mustard
4 crusty hoagie or Italian rolls; split

Original recipe makes 4 Servings

Servings  

Preparation

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.

Notes

Republished with Permission, National Pork Council.

Adapted from Bruce Aidells Complete Sausage Book by Bruce Aidells and Denis Kelly, Ten Speed Press, 2000.

Credits

Added on Award Medal
Calories Per Serving: 2968 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Very good. Make sure you use the best mustard you and use extra.
jafkitchen 10 months ago
Great recipe base. Added more mustard than called for in this recipe. Also, serve on pretzel rolls!!!
Cahandel 1 year ago
It was alright. Fairly bland. I had to add a ton of mustard in the bun to give it some spice.
kristendominicklacons 1 year ago
the flavour is ok
Bell1 5 years ago
Republished 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.]
tyson 9 years ago
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