Drunken Speculation

Bratwurst with Beer Braised Onions and Sauerkraut

20131010_191738It’s that time of year again when German beer lovers’ Christmases all come at once! It’s time to dust off your Dirndls and Lederhosen folks and partake in some beer-based German festivities. I’m talking about Oktoberfest – natürlich!

To celebrate here’s my take on the classic Bratwurst.

What you’ll need:

  • 4 Bratwurst
  • 4 long rolls
  • Sauerkraut
  • Fresh Dill (optional)
  • Caraway seeds (optional)
  • The best authentic Senf [mustard] you can get your hands on
  • Tomato sauce (if you prefer it that way)

For the onions:

  • 2 tbsps butter
  • 2 medium brown onions, thinly sliced
  • 250ml wheat beer
  • 2 tsps brown sugar
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

What to do:

1. Melt the butter, add the sliced onions and sauté until tender.

2. Add 3/4 of the beer along with the sugar and seasonings. Simmer until reduced and onions start to brown.

3. Meanwhile, start cooking your Brats on the BBQ or in a frypan on medium heat.

4. Add the remaining beer to the onions and simmer gently until liquid is absorbed and onions are slightly caramelised.

5. Back to the BBQ/frypan again – heat the Sauerkraut when your Brats are nearing completion. I like to add some fresh dill and caraway seeds to mine if I’ve got them handy but you can leave them out. (They’re not entirely necessary for this dish to be amazing).

6. Cut rolls, layer with Sauerkraut and top with Brats, onions and mustard. Serve with your favourite German brew.

Mmmmm, lecker!

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