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Oktoberfest: Beer-Braised Brat Sandwiches

Source of Recipe


From "Bruce Aidell's Complete Sausage Book"






List of Ingredients



• 1 lb. Sheboygan Brats, Hunter's Sausage, or other mild sausage
  
• 1 large onion, sliced
  
• 12 ounces dark German beer
  
• 2 bay leaves
  
• 1 Tbsp coarse German-style mustard
  
• 4 kaiser or other hard rolls
  






Instructions



1. Over medium heat, brown the bratwurst for about 10 minutes in a heavy skillet large enough to hold all the sausages at once, turning them occasionally as they brown. Remove the sausages and all but 3 tablespoons of the fat.
   
   
2. Add the onion, cover the skillet, and cook over medium-high heat for 10 minutes, stirring frequently until light brown. Pour in the beer and scrape up any brown bits clinging to the bottom of the pan.
   
   
3. Return the sausages to the pan, and add the bay leaves. Partially cover and cook over moderate heat for 15 minutes. Stir in the mustard and cook until the liquid has begun to thicken.
   
   To serve: Split the brats down the middle, and place on a roll with the onions and sauce. Pass a pot of hot mustard on the side.
   
   Makes 4 servings.