Recipes · Main dishes
Bratwurst with Onion Gravy
AI-written · not yet kitchen-tested
Raw bratwurst bursts and dries out when the pan is too hot or when the sausages are pricked. Over medium heat and with 12 to 15 minutes of patience they stay juicy. The onions need a full 15 minutes to turn sweet and golden brown instead of bitter.
Bratwurst with Onion Gravy
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 600 g (1.3 lb) yellow onions halved and cut into fine strips
- 3 tbsp canola oil 2 tbsp for the onions, 1 tbsp for the sausages
- 20 g (0.7 oz) butter
- 1 tsp sugar
- 1 tbsp all-purpose flour
- 250 ml (1 cup) dark beer or the same amount of broth
- 200 ml (3/4 cup) beef broth hot, check the package for allergens
- 8 raw bratwurst about 3 1/2 oz (100 g) each, check the package for allergens
- 1 tsp medium-hot mustard German-style or Dijon
- salt to taste
- black pepper freshly ground, to taste
Method
- Halve and peel the onions and cut them into fine strips. Melt 2 tablespoons of oil and the butter in a large skillet over medium heat.
- Cook the onions with the sugar and a pinch of salt for 15 minutes, turning often, until golden brown and soft. If they get too dark, add a splash of water.
- Dust the flour over the onions, stir for 1 minute, deglaze with the beer and add the broth. Simmer uncovered over medium heat for 12 minutes until the gravy is thick.
- At the same time, heat the remaining oil in a second skillet over medium heat and fry the sausages for 12 to 15 minutes. Turn them every 3 minutes and do not prick them. They are done at an internal temperature of at least 162 °F (72 °C) and when the skin is golden brown all around.
- Stir the mustard into the gravy and season with salt and pepper. Serve the bratwurst on plates with the onion gravy alongside.
Tip: Serve with mashed potatoes, which soak up the onion gravy well.
Tip: The beer is boiled in the gravy, but the alcohol does not cook off completely: for children and pregnant guests, use the same amount of broth instead of beer.