A simple, flavorful way to prepare juicy pork brats…finished with caramelized onions and a rich simmer for extra depth.
Ingredients
4 Crossings pork bratwurst
1 tablespoon butter
1 large onion and bell pepper, sliced 2 cloves garlic, minced
1/2 cup beer, broth, or water
1 teaspoon of Dijon mustard (optional, for added flavor)
Salt and black pepper, to taste
A pinch of brown sugar, or fresh herbs like thyme.
Instructions
Heat a large skillet (cast iron works best) over medium-high heat.
Add oil and let it get hot.
Place the brats in the pan and sear for about 3–4 minutes per side until nicely browned. Avoid piercing them- this keeps all those juices inside.
Add the sliced onions (and peppers if using) to the pan. Stir to coat them in the oil and let them begin to soften. Stir in garlic and cook for about 30 seconds until fragrant.
Pour in the beer or broth, then reduce heat to medium-low and cover.
Let everything simmer for 10–12 minutes, or until the brats are fully cooked (internal temp 160°F).
Remove the lid and transfer the brats to a plate. Let the onions continue cooking uncovered until the liquid reduces and they become soft and slightly caramelized.
Stir in mustard and season onions with salt and pepper to taste.
Serve Plate the brats with the onions on top.
Serve on toasted buns or alongside potatoes, kraut, or fresh market veggies.
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