Rhineland Bratwurst with Caramelized Onion Wine Sauce Recipe

From Dorothy McNett's Recipe Book.

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Rhineland Bratwurst with Caramelized Onion Wine Sauce

From Dorothy McNett's recipes at www.dorothymcnett.com. Use as an appetizer or a main dish.

1-2 onions, very thinly sliced
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2-4 bratwurst
1/2 teaspoon raw sugar
1/4 - 1/2 teaspoon sea salt
1/2 teaspoon dry mustard
freshly ground pepper, as desired
1/2 cup white wine

In heavy bottomed saute or fry pan, heat the butter and olive oil. Add the onions, stirring to coat with the butter. Reduce heat to medium and cook about 20 minutes, stirring often, until onions are browning. Scoot the onions to the sides of the pan and add the bratwurst, leaving them whole or slicing them as desired. Brown them just a bit on all sides and then remove the brats to a platter. To the onions in the pan add the sugar, salt, mustard, pepper and wine. Bring to a boil, stirring constantly with a silicone spatula. Cook until the liquid has reduced a bit to make a nice sauce. Spoon this over the bratwurst and serve.

Recipe created 2012-10-20.

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