Beer-Braised Bratwurst with Onions

Serves 6 · 10 min prep · 30 min cook

Ingredients

• 6 links (about 1½ lb) fresh bratwurst links
• 24 oz (2 bottles) lager or pilsner beer
• 2 large yellow onions
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil
• 2 cloves garlic cloves
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ tsp caraway seeds
• ⅓ cup brown mustard
• 6 soft brat buns or hoagie rolls
• 2 cups sauerkraut, drained

Instructions

1. 1Pat the bratwurst dry with paper towels so they brown instead of steam. Slice the onions into ¼-inch half-moons and mince the garlic.
2. 2Heat a wide 12-inch skillet or Dutch oven over medium heat. Add the oil, then nestle in the brats in a single layer. Sear 3 to 4 minutes per side until lightly golden; they will not be cooked through. Transfer to a plate.
3. 3Lower the heat to medium-low. Melt the butter in the same pan, then add the onions and the salt. Cook, stirring often, 10 to 12 minutes until the onions soften and turn translucent with light golden edges.
4. 4Stir in the garlic and caraway seeds; cook 30 to 45 seconds until fragrant.
5. 5Pour in the beer, scraping up any browned bits from the bottom of the pan. Season with the remaining salt and the black pepper. Bring the liquid to a gentle simmer.
6. 6Return the brats to the pan, nestling them into the onions so they are mostly submerged. Cover and simmer gently over low heat 18 to 22 minutes, turning once halfway, until the brats reach 160°F in the center and feel firm.
7. 7Uncover, raise heat to medium, and let the beer reduce 5 to 8 minutes so the onions turn glossy and the liquid thickens slightly. Taste the onions and adjust seasoning if needed.
8. 8For classic snap and color, transfer the brats to a hot grill or a clean skillet over medium-high heat. Brown 1 to 2 minutes per side until the casings blister lightly. Rest 3 minutes off heat.
9. 9Meanwhile, warm the sauerkraut in a small saucepan over medium-low heat 4 to 5 minutes, or until hot. Split and lightly toast the buns if desired.
10. 10Tuck each brat into a bun, pile on the beer-braised onions, add a spoonful of mustard, and finish with warm sauerkraut. Serve immediately while the casings still snap.