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German Bratwurst with Caramelized Onions

GermanB

Using our recent CSA purchase from Cotton Cattle Company in Asbury, NJ, we were pleased to find some German Bratwurst. In the spirit of Oktoberfest and with some delicious Glutenberg Red Ale (a gluten-free beer), we pan seared this fine bratwurst and served it with stone ground mustard and sweet caramelized onions. Served with a side a roasted broccoli and cauliflower, this was a delicious and healthy Oktoberfest treat, and we were nowhere near Munich!

From our kitchen to yours, Bennett

Ingredients

4 German style bratwurst
1 large white onion, thinly sliced (you can use a Madoline)
1-tablespoon olive oil
2 tablespoons stoneground mustard

Directions

Heat a pan to medium high heat on your stove top
Grease the pan with a little olive oil (enough to thinly coat the pan)
Sear the bratwurst on all sides and allow cooking for 7-9 minutes (you can release some of the juice from the bratwurst by slight incisions to the skin of the brat)
Set the bratwurst aside, and add your thinly sliced onions to the pan with the remainder of the olive oil
Allow to cook down until caramelized.
Place the bratwurst on a place and cover with the caramelized onions
Serve with the stone ground mustard.

Serves 4

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