Beer-Braised Bratwursts with Onion
By Amy Wisniewski
Serve these beer-braised brats on toasted hoagie rolls smeared with sweet hot mustard and lots of onions—you’ll make instant friends.
What to buy: We prefer Newcastle Brown Ale in this recipe, though any good-quality brown ale will do.
Game plan: The brats and onions can be made 1 day ahead (through step 3), then rewarmed when ready to serve.
This recipe was featured as part of our Super Bowl Party Playbook.
- Place mustard 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 onions and mustard and caraway seed mixture, 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 bratwursts and any accumulated juices, nestling them 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.
Are you hosting a superbowl party? This will be the first year that Prince Charming & I are not hosting a party to celebrate the 'big game'.... where will you be watching?