Seared bratwurst simmered in lager with garlic and thyme, served with sweet caramelized onions and a whole-grain mustard pan sauce.
Pick a lager or pilsner; very hoppy IPAs turn bitter when cooked down. Serve with sauerkraut, potato salad or roasted potatoes for a fuller meal.
Make ahead: caramelize the onions up to 3 days ahead and refrigerate.
Ingredients
Scale
Measurement units
- 8 links fresh (uncooked) bratwurst (about 2 lb)
- 3 yellow onions (thinly sliced)
- 2 tbsp unsalted butter (divided)
- 1 tbsp olive oil
- ½ tsp kosher salt
- 3 garlic cloves (minced)
- 12 fl oz lager or pilsner beer (one 12 oz bottle)
- 1 cup beef broth
- 2 bay leaves
- 2 fresh thyme sprigs
- 3 tbsp whole-grain mustard
- ¼ tsp ground black pepper
- 8 crusty rolls (optional, for serving)
Ingredients
Scale
Measurement units
- 8 links fresh (uncooked) bratwurst (about 2 lb)
- 3 yellow onions (thinly sliced)
- 2 tbsp unsalted butter (divided)
- 1 tbsp olive oil
- ½ tsp kosher salt
- 3 garlic cloves (minced)
- 12 fl oz lager or pilsner beer (one 12 oz bottle)
- 1 cup beef broth
- 2 bay leaves
- 2 fresh thyme sprigs
- 3 tbsp whole-grain mustard
- ¼ tsp ground black pepper
- 8 crusty rolls (optional, for serving)
Instructions
Prep the onions and garlic
Thinly slice onions and mince garlic.
Caramelize the onions
Melt butter (1 tbsp) with olive oil (1 tbsp) in the pan over medium heat. Add the onions and salt (½ tsp).
Cook, stirring every few minutes and lowering the heat if they brown too fast, until deep golden and very soft, about 18 minutes.
Scrape the onions onto a plate.
Equipment: large skillet or Dutch oven, wooden spoon
Sear the bratwurst
Add bratwurst (8 links) to the pan and brown on all sides, about 8 minutes, turning with tongs.
Move the brats to a plate.
Equipment: large skillet or Dutch oven, tongs
Build the braising liquid
Add the garlic to the pan and stir until fragrant, about 30 seconds.
Pour in beer (12 fl oz) and scrape up the browned bits. Add beef broth (1 cup), bay leaves and thyme sprigs.
Equipment: large skillet or Dutch oven, wooden spoon
Braise the bratwurst
Return the brats to the pan, bring to a gentle simmer and lower the heat to medium-low.
Simmer uncovered, turning once, until an instant-read thermometer in the center of a brat reads 160°F, about 15 minutes.
Equipment: large skillet or Dutch oven, instant-read thermometer
Reduce and finish the sauce
Move the brats to a platter. Fish out the bay leaves and thyme stems.
Boil the liquid over medium-high heat until reduced by about half and slightly syrupy, about 5 minutes.
Take the pan off the heat and stir in whole-grain mustard (3 tbsp), butter (1 tbsp) and pepper (¼ tsp), then fold in the onions and return the brats, turning to coat.
Equipment: large skillet or Dutch oven, tongs
Serve
Serve the brats topped with onions and sauce, on their own or tucked into crusty rolls.
Tomorrow's Meal
Bratwurst & Onion Skillet Hash with Fried Eggs
Sliced leftover brats and onions crisped with potatoes in a skillet and topped with fried eggs.
You'll need to pick up:
1 lb Yukon Gold potatoes, diced small2 tbsp oil4 eggssalt and pepperchopped parsley
Quick overview:
- 1.Heat the oil in a large skillet over medium heat, add the potatoes, cover and cook 10 minutes, stirring twice
- 2.Uncover, raise the heat to medium-high and cook 5 minutes more until crisp
- 3.Add sliced leftover brats and onions and cook 4 to 5 minutes until heated through to 165°F
- 4.Make 4 wells, crack in the eggs, cover and cook 3 to 4 minutes until the whites are set; season and garnish
Before you cook
Cook notes
- • Pick a lager or pilsner; very hoppy IPAs turn bitter when cooked down.
- • Make ahead: caramelize the onions up to 3 days ahead and refrigerate.
- • Serve with sauerkraut, potato salad or roasted potatoes for a fuller meal.
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