Mild sweet Spanish onions and spicy bratwurst are simmered in beer and flavored with caraway to add old world flavor to this robust entree.
2 pounds Spanish onions
2 ounces butter, 1/2 stick
2 pounds bratwurst
12 ounces beer
1 each bay leaf
1/8 teaspoon freshly cracked peppercorns
1-tablespoon caraway seeds
1 1/2 tablespoons flour
2 1/2 tablespoons water
1 cup GRAINY MUSTARD SAUCE
2 pounds Spanish onions
2 ounces butter, 1/2 stick
2 pounds bratwurst
12 ounces beer
1 each bay leaf
1/8 teaspoon freshly cracked peppercorns
1-tablespoon caraway seeds
1 1/2 tablespoons flour
2 1/2 tablespoons water
1 cup GRAINY MUSTARD SAUCE
Preparation
Peel and thinly slice onions. Melt butter in a large heavy skillet. Add onions and saute until translucent and golden, but not brown. Remove the onions and set aside. Slice the brats diagonally in 2 inch lengths. Brown the sausage well on all sides, in the skillet. Add the cooked onions, beer, bay leaf, and seasonings. Simmer uncovered for about 30 minutes. Mix the flour and water to make a smooth paste. Add this to the onion-sausage mixture and stir in well. Continue to cookfor 3-4 minutes until the mixture starts to thicken slightly.
Serve with Grainy Mustard Sauce and cold beer.
