Sheet-Pan Nürnberger Bratwurst with Caramelized Onions

Ingredients

• 6 links Nürnberger bratwurst (small pork sausages)
• 1 whole yellow onion, large
• 3 tbsp whole-grain mustard
• ½ cup beef or chicken broth
• 1 tbsp dark brown sugar
• ½ tsp caraway seeds (optional but traditional)
• 2 rolls crusty bread (pretzel roll or rye)
• 1 tbsp neutral cooking oil

Instructions

1. 1

   Slice onion into thin half-moons. Heat oil in a large skillet over medium-high heat until shimmering, about 1 minute.

2. 2

   Add bratwurst and sear without moving for 2 minutes until bottoms are golden, then flip and sear another 2 minutes. Transfer to a plate.

3. 3

   Add onion to the same skillet with a pinch of salt. Cook, stirring often, until edges curl and turn golden brown, about 6 minutes.

4. 4

   Pour in broth and add brown sugar, caraway seeds, and 2 tbsp mustard. Stir and scrape the pan to lift browned bits.

5. 5

   Return bratwurst to the pan and simmer for 3 minutes until broth slightly reduces and coats the onions.

6. 6

   Toast bread lightly. Divide bratwurst and onions between plates, drizzle with pan juices, and serve with remaining mustard and bread.

Tools you’ll need

• 12-inch skillet (cast iron or stainless steel preferred)
• wooden spoon or silicone spatula
• plate

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