Ingredients:

  • 8 fresh pork bratwursts
  • 3 large yellow onions, thinly sliced (approx. 6 cups)
  • 3 cloves garlic, smashed
  • 24 oz German lager or Marzen-style beer
  • 1/2 cup unsalted butter
  • 2 tbsp stone-ground German mustard
  • 1 tsp caraway seeds
  • 2 bay leaves
  • 8 pretzel buns
  • 1 lb prepared sauerkraut, warmed
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Melt 2 tablespoons of the butter in your skillet over medium heat and add the 6 cups of sliced onions.
  2. Stir in the smashed garlic, caraway seeds, and bay leaves until the garlic is fragrant and the onions are translucent.
  3. Add the 24 oz of German lager and the remaining butter to the pan.
  4. Whisk in the stone ground mustard until the liquid is a uniform, golden tan color.
  5. Place the 8 bratwursts into the liquid, ensuring they are mostly covered by the beer and onions.
  6. Reduce heat to low medium and simmer for 20 minutes until the sausages are firm and pale.
  7. Transfer the brats to a plate and increase the heat under the skillet to medium high.
  8. Boil the beer and onion mixture for 10 minutes until the liquid is syrupy and the onions are jammy.
  9. Push the onions to the side and return the sausages to the pan, searing for 3 minutes per side until the skins are mahogany and crackling.
  10. Lightly butter the pretzel buns and toast them in a separate pan until the edges are golden and crisp.