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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|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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Calories per serving: 2968
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