Recipe by Queen Dana
I found this recipe at http://www.chow.com/recipes/14145-beer-braised-bratwursts-with-onion I made these for a small summer cookout last year and they were a big hit, especially among beer lovers.
Top Review by Lavender Lynn
This was one of our favorite recipes at last nights german fest. We used only 1 onion and added a green pepper we needed to use up. We didin't have hoagie rolls so we had this with pumpernickel bread and sweet hot mustard. Made for ZWT6 for the Voracious Vagabonds
- 9.85 ml mustard seeds (black or brown)
- 4.92 ml caraway seed
- 14.79 ml unsalted butter
- 12 bratwursts
- 2 medium white onions, sliced into 1/4-inch-thick rings
- 354.88 ml brown ale, such as Newcastle
- 12 hoagie rolls
- 236.59 ml sweet-hot mustard
- 29.58 ml sweet-hot mustard
Directions See How It's Made
- Place mustard seeds and caraway seeds in a small resealable plastic bag and crush with a meat mallet or rolling pin.
- Melt butter in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat. When the foaming subsides, add 6 of the bratwursts and cook, turning, until browned on all sides, about 10 minutes. Remove to a plate and repeat with remaining bratwursts.
- Reduce heat to low, add crushed seed mixture and onions, and season generously with salt and freshly ground black pepper. Cook, stirring occasionally, until onions have softened and are beginning to brown, about 30 minutes. Add reserved bratwursts and any accumulated juices, nestling the brats in the onions. Pour in beer and braise bratwursts, turning once, until they are completely cooked through, about 30 minutes. Season with salt and pepper to taste.
- Toast hoagie rolls and spread about 1 1/2 tablespoons mustard on each. Place a bratwurst in each bun and cover with onions.