Nothing says German more than sausage, which makes bratwurst a must for any Oktoberfest celebration. This version is made with caramelized onions that get nice and sweet to make the perfect topping for the bratwurst.
Recipe information
Yield
serves 10 to 12
Ingredients
Preparation
Step 1
Peel the onion and cut into 1/4-inch-thick slices. Break them apart and place them in a large frying pan with the butter. Cook over medium heat for 10 minutes, or until the onions begin to soften. Remove the onions from the pan and add the bratwurst. Cook over medium-high heat for 5 minutes, or until browned. Turn the bratwurst over and cook for 5 minutes, or until browned. (You will need to brown the bratwurst in 2 batches, but once they are all browned you can form 2 layers in the pan.) Add the onions and about 1/2 inch of water to the pan, cover, and cook over medium-low heat for 20 minutes. Remove the cover from the pan and cook over medium-high heat for 5 minutes, or until all of the liquid is cooked off.
Step 2
Place a bratwurst on each roll and top with some of the onions. Serve immediately with spicy mustard on the side.
