SERVES 4 to 6
TOTAL TIME: 40 minutes
Liberally pricking the sausages with a fork prior to cooking ensures they won’t split open. We prefer the mellow flavor of Budweiser or Miller Genuine Draft in this recipe. Note that bratwurst are often bigger than your average hot dog and therefore require a larger than average hot dog bun.
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2 |
tablespoons vegetable oil |
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1 |
pound bratwurst (4 to 6 links), pricked all over with fork |
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2 |
onions, halved and sliced ¼ inch thick |
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1 |
teaspoon packed brown sugar |
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Salt and pepper |
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1½ |
cups beer |
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¼ |
cup whole-grain mustard |
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½ |
teaspoon caraway seeds |
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1 |
tablespoon minced fresh parsley |
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4–6 |
large hot dog buns |
1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Brown bratwurst on all sides, about 5 minutes; transfer to plate.
2. Add onions, sugar, and ⅛ teaspoon salt to fat left in skillet and cook over medium heat until softened and golden, about 8 minutes. Stir in beer, mustard, caraway seeds, and ½ teaspoon pepper, scraping up any browned bits.
3. Nestle sausages, with any accumulated juices, into skillet. Simmer until sausages are no longer pink in center and sauce is slightly thickened, about 10 minutes. Off heat, stir in parsley. Place sausages in buns, top with onions, and serve.