Game-Day Beer Brats with Onion and Mustard
By Diane UngerPublished on December 12, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
3 tablespoons vegetable oil 1 ½ pounds bratwurst (6 sausages)1 onion, halved and sliced thinSalt and pepper 2 garlic cloves, minced1 teaspoon caraway seeds 1 ½ cups beer ¼ cup whole-grain mustard 1 tablespoon honey 2 teaspoons cider vinegar
Before You Begin
Use an American lager. Serve on hoagie rolls.
Instructions
- Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add bratwursts and cook until well browned all over, about 8 minutes. Transfer bratwursts to plate.
- Heat remaining 2 tablespoons oil in now-empty pot over medium heat until shimmering. Add onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, until softened, about 5 minutes. Uncover and continue to cook, stirring occasionally, until onion is browned, about 4 minutes. Add garlic and caraway seeds and cook until fragrant, about 30 seconds.
- Add beer, mustard, honey, vinegar, and bratwursts; cover; and cook until bratwursts are cooked through, 5 to 7 minutes. Transfer bratwursts to platter. Increase heat to medium-high and cook until onion mixture is thickened, about 5 minutes. Serve bratwursts topped with onion mixture.
Time
30 minutesYield
Serves 4Ingredients
3 tablespoons vegetable oil
1 ½ pounds bratwurst (6 sausages)
1 onion, halved and sliced thin
Salt and pepper
2 garlic cloves, minced
1 teaspoon caraway seeds
1 ½ cups beer
¼ cup whole-grain mustard
1 tablespoon honey
2 teaspoons cider vinegar
Ingredients
3 tablespoons vegetable oil
1 ½ pounds bratwurst (6 sausages)
1 onion, halved and sliced thin
Salt and pepper
2 garlic cloves, minced
1 teaspoon caraway seeds
1 ½ cups beer
¼ cup whole-grain mustard
1 tablespoon honey
2 teaspoons cider vinegar
Ingredients
3 tablespoons vegetable oil
1 ½ pounds bratwurst (6 sausages)
1 onion, halved and sliced thin
Salt and pepper
2 garlic cloves, minced
1 teaspoon caraway seeds
1 ½ cups beer
¼ cup whole-grain mustard
1 tablespoon honey
2 teaspoons cider vinegar
Why This Recipe Works
After searing the brats, we make a flavorful braising liquid from onion, mustard, and beer. Once the braising liquid has reduced, we use it as a condiment.
Before You Begin
Use an American lager. Serve on hoagie rolls.
Instructions
- Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add bratwursts and cook until well browned all over, about 8 minutes. Transfer bratwursts to plate.
- Heat remaining 2 tablespoons oil in now-empty pot over medium heat until shimmering. Add onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, until softened, about 5 minutes. Uncover and continue to cook, stirring occasionally, until onion is browned, about 4 minutes. Add garlic and caraway seeds and cook until fragrant, about 30 seconds.
- Add beer, mustard, honey, vinegar, and bratwursts; cover; and cook until bratwursts are cooked through, 5 to 7 minutes. Transfer bratwursts to platter. Increase heat to medium-high and cook until onion mixture is thickened, about 5 minutes. Serve bratwursts topped with onion mixture.
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