Ingredients
- 2 Tbsp butter
- 1/2 C thinly sliced onion
- 1 12 ounce bottle or can dark German beer
- 1 Tbsp packed brown sugar
- 1 Tbsp vinegar
- 1/2 tsp caraway seeds
- 1/2 tsp dried thyme, crushed
- 1/2 tsp Worcestershire sauce
- 5 bratwurst links (1-1/4 pounds)
- 5 buns, bratwursts buns, or other crusty rolls, split and toasted
Preparation
Step 1
In a 4-quart Dutch oven, heat butter over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add beer, brown sugar, vinegar, caraway seeds, thyme, and Worcestershire sauce. Bring to boiling; reduce heat. Place bratwursts in beer mixture. Cover and simmer for 10 minutes.
Using tongs, remove bratwursts from cooking liquid. If desired, reserve cooking liquid. In a grill pan or a 10-inch skillet cook bratwursts over medium heat about 10 minutes or until brown and an instant-read thermometer inserted into bratwursts registers 160F, turning occasionally. If desired, return bratwursts to cooking liquid to keep warm until serving time.
To serve, place grilled bratwursts in buns. Using a slotted spoon, top with onion slices