Description
A rustic, one-pan appetizer featuring thick-cut bratwurst with shatteringly crisp skin, simmered in a sweet and savory sauce of caramelized onions, dark lager, and caraway seeds.
Ingredients
Scale
- 1.5 lbs (680g) thick-cut raw bratwurst
- 2 large yellow onions (approx. 1 lb / 450g), sliced into half-moons
- 1 cup (240ml) dark lager or Bock beer
- 1 tsp caraway seeds
- 1 tbsp (15g) Dijon mustard
- 1 tbsp (14g) butter
- 2 tbsp (2g) fresh parsley, chopped
Instructions
- Slice onions into thin half-moons and set aside.
- Place a 12-inch skillet on the stove over medium-low heat. Add bratwursts to the cold pan.
- Cook undisturbed for 4-5 minutes until deep golden brown, then flip and cook another 4-5 minutes until browned all over. Remove brats to a plate.
- Reduce heat to medium. Add onions to the rendered fat in the skillet. If dry, add butter.
- Let onions sit for 3 minutes without stirring, then stir occasionally and cook for 10-12 minutes until soft, jammy, and deep golden brown.
- Return brats to the pan, nestling them into the onions. Pour in beer and sprinkle with caraway seeds.
- Scrape up browned bits from the bottom of the pan. Simmer for 3-4 minutes until beer reduces slightly.
- Stir in Dijon mustard. Taste and adjust seasoning if needed.
- Turn off heat and stir in fresh parsley.
- Serve immediately with crusty bread or pretzel rolls.
Notes
Do not pierce the brat casings with a fork to retain juices. Start with a cold pan to render fat slowly for crispier skin. If using pre-cooked brats, score skins lightly before frying. Leftovers do not freeze well; store in fridge for up to 3 days and reheat gently in a skillet.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Category: Appetizer
- Cuisine: German
Nutrition
- Serving Size: Approx. 1/4 of recip
- Calories: 450
- Sugar: 10
- Sodium: 850
- Fat: 32
- Saturated Fat: 10
- Carbohydrates: 18
- Fiber: 2
- Protein: 22
Keywords: Oktoberfest, bratwurst, skillet recipe, caramelized onions, fall appetizer, one-pan meal, German sausage, beer brats, party food