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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (6280g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 420 (14%)|
|Amt Per Serving||% DV|
|Total Fat 46.7g||62 %|
|Saturated Fat 16.2g||81 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 89.7mg||28 %|
|Sodium 1358.3mg||47 %|
|Potassium 9275.4mg||244 %|
|Total Carbohydrate 585.3g||172 %|
|Dietary Fiber 103.6g||414 %|
|Sugars, other 481.7g|
|Protein 84.8g||121 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2968
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What would you serve with this? Link in another recipe
jafkitchenVery good. Make sure you use the best mustard you and use extra.3y ago
CahandelGreat recipe base. Added more mustard than called for in this recipe. Also, serve on pretzel rolls!!!3y ago
kristendominicklaconsIt was alright. Fairly bland. I had to add a ton of mustard in the bun to give it some spice.4y ago
Bell1the flavour is ok7y ago
tysonRepublished 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.]11y ago