Pan-Fried Bockwurst with Beer Onions
Juicy German bockwurst seared golden and served with caramelized onions braised in beer. A weeknight dinner that tastes like a Munich beer hall.
- Total time
- 25 min
- Servings
- 4
- Calories
- 480
- Protein
- 28g
Ingredients
- 8 links (about 2 lbs) bockwurst sausages (or bratwurst)
- 2 large, sliced 1/4-inch thick yellow onions
- ¾ cup German or pilsner beer
- 2 tbsp whole grain mustard
- ½ tsp caraway seeds
- 1 tbsp neutral oil
Instructions
- 1
Heat oil in a large skillet over medium-high. Add sausages and sear 2 minutes per side until golden, then remove to a plate.
- 2
In the same skillet, add sliced onions and cook, stirring, until soft and starting to caramelize, about 6 minutes.
- 3
Pour beer into the skillet and scrape up any browned bits. Add caraway seeds and stir.
- 4
Return sausages to the skillet and nestle them into the onions. Simmer 8 minutes until sausages are cooked through.
- 5
Stir mustard into the onion mixture. Cook 1 more minute until sauce thickens slightly and onions glaze.
- 6
Serve hot with sausages and beer onions spooned over. Crusty bread or pretzels optional.
Tools you’ll need
- large skillet (12-inch or similar)
- wooden spoon or spatula
- tongs
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