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Bratwurst with Beer-Braised Onions & Mustard

Bratwurst with Beer-Braised Onions & Mustard is a dish that captures the essence of Bavarian comfort food and the convivial atmosphere of German beer halls. The star, the Bratwurst, is among Germany’s oldest sausages, with written records dating back to 1313 in Nuremberg.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: German
Ingredients Method Notes

Ingredients
  

  • 6 Bratwurst I prefer white precooked bratwurst.
  • 2 Yellow Onions Large and thinly sliced.
  • 2 Tbl Butter
  • 1 Tbl Olive Oil
  • 2 Cups Beer German Lager beer.
  • 1 Tsp Caraway Seeds
  • Salt & Pepper Shakers To taste.
  • Grainy German Mustard Or Bavarian mustard for serving.

Method
 

  1. In a large skillet or Dutch oven, heat oil over medium-high.
    Brown bratwursts on all sides until golden (they don’t need to be cooked through yet). Remove and set aside.
  2. Add butter and sliced onions to the same pan.
    Cook 8–10 minutes until softened and lightly caramelized. Season with salt, pepper, and caraway seeds if using.
  3. Nestle the sausages back into the pan with onions.
    Pour in beer, scraping up browned bits. Bring to a gentle simmer.
    Cover and cook for 20 minutes, turning sausages once, until fully cooked and infused with beer flavor.
  4. Uncover and let liquid reduce slightly into a glossy onion-beer sauce.
    Serve sausages on pretzel rolls with a heap of beer-braised onions, mustard, and sauerkraut on the side.

Notes

If you want that authentic German Biergarten taste, grill the sausages after braising for a smoky snap, then pile them high with the onions.
For Serving:
Grainy German mustard (or sweet Bavarian mustard)
Sauerkraut, warmed
Soft pretzel rolls or crusty bread
 
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