Opening Day Beer Brats

 

3 tablespoons vegetable oil (divided)

2 pounds of bratwurst

1 medium onion (halved and sliced lengthwise)

4 cloves of garlic (minced)

1 bottle or can of beer (Any good lager will work. I used Summer Shandy once and it was great)

1 teaspoon caraway seeds

¼ cup Stone Ground mustard

1 tablespoon honey

2 teaspoons cider vinegar

 

1. In a large skillet on medium high heat brown the brats on both sides. Remove from the pan and set aside.

2. Add the other 2 tablespoons of vegetable oil to the skilled and cook the onions on medium heat until soft and lightly browned. Add the garlic and caraway seeds and cook until fragrant, and then add the beer, and mix in the mustard, vinegar and honey. Add the brats back into the skillet and cook for 8-10 minutes or until brats are done.

3. Remove the brats to a serving platter and then bring the mixture to a boil over medium high heat. Boil until onion mixture is thickened – stirring frequently.

4. Serve on brat buns or hoagie rolls topped with the onion mixture.