Pub-Style Bratwurst with Caramelized Onions and Beer Glaze Recipe (Page 2 ) | July 3, 2025

 

Instructions:

1. Prepare the Bratwurst:
   • Pat the bratwurst sausages dry with paper towels. This helps achieve a better sear.
   • In a large, heavy-bottomed skillet or Dutch oven (large enough to hold all the bratwurst in a single layer, or work in batches), heat the 2 tablespoons of olive oil over medium-high heat.
   • Carefully add the bratwurst to the hot skillet, ensuring not to overcrowd the pan. If necessary, cook in two batches.
   • Brown the bratwurst on all sides, turning occasionally, for about 8-10 minutes until well-caramelized and golden brown. This step is crucial for developing flavor and creating a pleasing texture. Do not cook them through at this stage; we are just building a flavorful crust.
   • Once browned, remove the bratwurst from the skillet and set aside on a plate. Leave the rendered fat and browned bits in the skillet – these will contribute flavor to the onions.
2. Caramelize the Onions:
   • Reduce the heat to medium-low. Add the butter and 1 tablespoon of olive oil to the same skillet where you browned the bratwurst.
   • Add the thinly sliced onions to the skillet. They will seem like a lot, but they will cook down significantly.
   • Stir the onions well to coat them in the fat and scrape up any browned bits from the bottom of the pan.
   • Season the onions with salt and black pepper. If using, add the brown sugar.
   • Cook the onions slowly, stirring occasionally (every 5-10 minutes), for 30-45 minutes, or even up to an hour. The key to truly caramelized onions is low heat and patience. They should become deeply golden brown, soft, and very sweet. If they start to stick, add a tablespoon or two of water or beer to deglaze the pan.
3. Simmer the Bratwurst and Create the Beer Glaze:
   • Once the onions are beautifully caramelized, nestle the browned bratwurst back into the skillet among the onions.
   • Pour both bottles of beer over the bratwurst and onions.
   • In a small bowl, whisk together the Dijon mustard, apple cider vinegar, Worcestershire sauce, honey/maple syrup (if using), and smoked paprika (if using).
   • Pour this mixture into the skillet. Stir gently to combine everything.
   • Bring the liquid to a gentle simmer, then reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes. This allows the bratwurst to cook through and absorb the flavors of the beer and onions.
4. Finish the Glaze and Serve:
   • After simmering, remove the bratwurst from the skillet and place them in a serving dish (like a foil pan, as seen in the image) to keep warm.
   • Increase the heat under the skillet to medium-high. Bring the liquid and onions to a vigorous simmer.
   • If you desire a thicker glaze, whisk together the cornstarch and cold water in a small bowl until smooth. Slowly pour the cornstarch slurry into the simmering liquid while whisking constantly. Continue to whisk and simmer for 1-2 minutes until the glaze thickens to your desired consistency.
   • Taste the glaze and adjust seasoning with salt and pepper if needed.
   • Spoon the caramelized onions and a generous amount of the beer glaze over the bratwurst in the serving dish.
   • Serve hot.

Serving Suggestions:

• Classic: On toasted hoagie rolls or bratwurst buns with extra caramelized onions and a drizzle of the beer glaze.
• Hearty Meal: Alongside creamy mashed potatoes, spaetzle, or roasted root vegetables.
• Lighter Option: With a side of steamed green beans or a simple crisp green salad.
• With Kraut: Serve with a side of warm sauerkraut for a traditional German-inspired meal.

This recipe is designed to yield a flavorful and satisfying dish that embodies the comforting essence of pub fare with a touch of gourmet flair. Enjoy!

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