American · Dinner
Beer-braised bratwurst
Pork bratwurst simmered in dark lager with onions and caraway, then skillet-seared until the casing snaps and browns. Built on Wisconsin's supper-club tradition, it is served over buttered egg noodles with a mustard-spiked beer-onion pan sauce.
$5
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
739Calories
31.2gProtein
47.4gFat
42.6gCarbs
6.9gSugar
3.1gFiber
1282mgSodium
163mgChol
19.1gSat Fat
650mgPotassium
78mgCalcium
3.4mgIron
1.2mcgVitamin B12
6.8mgVitamin C
gluten-free-adaptable
herb-salt
all-time-classics
Instructions
1
Prep
Slice the onion thinly and measure out the beer, caraway seed and mustard beside the stove.
2
Braise
In a cast-iron skillet over medium heat, combine bratwurst, onion, dark lager beer and caraway seed; simmer 15 minutes, turning once, until internal temperature reaches 160°F.
3
Sear
Remove bratwurst to a plate, raise heat to medium-high, add oil to the skillet, and sear the sausage on all sides for 4 minutes until deeply browned.
4
Reduce
Return onions and braising liquid to the skillet over medium heat and simmer uncovered for 6 minutes until reduced by half; stir in butter and mustard off heat.
5
Boil
Cook the egg noodles in salted boiling water for 7 minutes until tender, then drain.
6
Plate
Spoon noodles onto a plate, top with bratwurst, spoon over sauce, scatter with chopped parsley, and season with salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 bratwurst, about 7.4 oz (210g)
- 1 1/2 cup360ml dark lager beer
- 11 onion
- 1/2 tsp1/2 tsp caraway seed
- 2 tbsp28g butter
- 2 tsp2 tsp whole-grain mustard
- 4 oz114g dry egg noodles
- 2 tsp10ml vegetable oil
- 2 tsp2 tsp fresh parsley
- salt and black pepper to taste
