During a recent trip to Germany we sampled beer-braised bratwurst sausage in a rich brown gravy with onions over mashed potatoes.
The dish tasted like everything I expected and probably even tasted better sitting in a dark tavern on a cold December day with a generous pour of beer.
We were inspired enough to recreate the dish with our own twists.
Better, of course, with a nice cold beer.
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- 2 Bratwurst sausages or other German-style Sausage of your Choice
- 2 tablespoons (28 g) Butter
- 1 ½ onions, thickly sliced
- 1 12-ounce (355 ml) dark German beer, such as Dunkel
- 2 Cloves garlic, minced
- 1/2 Cup (118 ml) Beef Broth
- In a cast iron or regular skillet, melt butter the over medium high heat.
- Add the onion and cook for about 2 minutes when they begin to soften.
- Add the garlic and continue to cook for another 2 minutes.
- Add the bratwurst, beer and beef broth, making sure the sausages are fully covered. If needed you can add a little water.
- Bring the mixture to a boil and then cover and reduce the heat to a simmer.
- Cook for 30-40 minutes, turning occasionally until beer/broth mixture cooks down to by about 1/2.
- Remove the liquid and return the bratwurst to the pan, browning them on either side. You can also do this under the broiler or on the grill.
- If you prefer a thicker sauce, return the liquid to the pan combine 1/4 cup of sauce on the side with 2 teaspoons of flour or cornstarch. Mix until they are fully combined and there are no lumps, then return to the pan. Return to the sauce to a boil and stir occasionally until the sauce has reached your desired consistency.
- Serve with a grainy or Dijon mustard, and preferably on a bed of mashed potatoes.
Serving Size1 sausage
Amount Per Serving Calories 523Total Fat 37 ggSaturated Fat 16.4 ggCholesterol 96 mgmgSodium 1076 mgmgCarbohydrates 16.4 ggFiber 1.8 ggSugar 3.7 ggProtein 16.4g