We are so happy that the seasons are changing around here. The winter was excruciatingly long this year, so a sure-fire signal of summer when it comes to food in our house is bratwurst sausage. We usually cook them slow and low on the grill, but I read a new recipe for Game Day Brats in the magazine Cook’s Country and I had to give it a try.
Searing the brats first in a hot pan gave them that beautiful carmelized color on the outside, then slowly cooking them in a sauce of beer, mustard, honey and onions truly perfected them. I served them on french rolls, but any kind of sausage bun would work.
Normally when I eat brats I load them up with brown mustard, but the reduced sauce had such a deliciously concentrated sweet mustard taste that there was absolutely no need for anything additional.
This is a recipe I will definitely make again, and if you are a fan of bratwursts in the summertime, you should give this recipe a go!
What you need for 5 or 6 sandwiches:
1 package of uncooked bratwurst sausages (I love Johnsonville)
2 Tbs olive oil, separated
1 medium onion, sliced thinly
1/4 Cup good brown mustard
1-2 cloves garlic, minced
1 tsp caraway seeds
1 1/2 Cups beer (the recipe says a good American Lager works best, but I used a pilsner and it was delicious)
1 Tbs honey
2 tsps apple cider vinegar
salt and pepper to taste
French rolls or sausage rolls to serve
In a large saucepan heat 1 Tbs of olive oil over medium high heat. Sear the bratwursts on all sides, then remove the sausages and set aside on a plate.
Add the remaining olive oil and your onion, sauteing until softened (about five minutes). Add the garlic and caraway seeds and cook until fragrant, then add the beer, vinegar, mustard and honey. Stir the ingredients until they are all incorporated and return the sausage back to the pan. Simmer covered for 15 to 20 minutes, then remove sausage and cook the sauce uncovered over medium heat until it thickens. Add salt and pepper to taste and serve on rolls topped with the onion mixture.