Recipe

Beer-basted Sausage--with Caramelized Onions And German Mustard Recipe

Add Step-by-Step Photos	Minitindel / All my dishes 1 year, 1 month ago Get out the lederhosen and steins—it is the season for Oktoberfest................................ Before you tap the keg and turn up the oom-pah,..... here's a bit of history about the event and the beer style both named Oktoberfest............ ... More Prep:10m Cook:15m Servings:8	Minitindel
	beerbasted sausagewith caramelized onions and german mustard

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Ingredients

8- sausages, such as bratwurst, knackwurst or wieners................

4 -oz. Oktoberfest beer.................. and more to drink----- hahahaha oom-pah..........................

2 -oz. hot Dusseldorf mustard.............

3 -oz. canola oil............

16 --oz. yellow onion, peeled, quartered and sliced very thin..............

Directions

Place canola oil in a large nonstick skillet (12-in. diameter) and add the sliced onions.

sauté over low heat, stirring often, until onions are golden brown, soft and caramelized.

Do not let burn.

Season to taste with salt and pepper, and stir in the hot Dusseldorf mustard. Set aside.

Prepare a grill, and cook sausages, basting with Oktoberfest beer often ....lol while youre drinking a large glass too and listening to the festive oktoberfest music ..dancing is permitted!!!!!!!!!!!!!!!! go ahead and shake your tail feathers .................

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Comments

chihuahua 1 year, 1 month ago said:
Sounds great sweetie.

rottman 1 year, 1 month ago said:
Doesn't get any better than Bratwurst and beer! I'll start celebrating this weekend! Thanks for the reminder .

txbackyardcook 1 year, 1 month ago said:
AWESOME! LETS DO THIS THANG! THIS SOUNDS SO GREEEEEEEAT! SLAP 5 ON THIS ONE FOR SURE!

22566 1 year, 1 month ago said:
Thank-you for this recipe,I really liked the history.

Hope you have a good day.

Kind Regards

lunasea 1 year, 1 month ago said:
This is really good. The caramelized onions with the German mustard is essential. Sometimes I also add some colorful peppers of choice. I always have some heated beer on the side to put the sausages in when they come off the grill. Grilled sausages love their lil' beer baths and if you're cooking a bunch of 'em, it keeps them warm and moist. Well, I love my lil' beer baths too - and warm, flavorful sausages. So it works out good all around. I could use one or two right now with a frosty brew (or four) on the side. And I love to dance...just ask my neighbors. ;-)

Great post, Sherry hon - thanks so much! Hugs, vickie

gapeach55 1 year, 1 month ago said:
Hey! Sound like a wiener to me! Love a good cold one ever so often. After awhile it does make you wanna dance.Thanks.

elgab89 1 year, 1 month ago said:
Where's the party? I'll be there! Delicious! Lecker!

cherylannxo 1 year, 1 month ago said:
Sweetie, this sounds very good. You have my 5. Thanks so much for sharing...hugs...Cheryl

mark555 1 year, 1 month ago said:
Great post "5" hahahaha...

turtle66 1 year, 1 month ago said:
Yummers

shepherdrescue 1 year, 1 month ago said:
Mike is Swedish and Finnish but he'll love this, his two favorite food groups, sausage and beer! LOL! Thanks! High five from Mike!

trigger 8 months, 3 weeks ago said:
I totally agree with Vickie the caramelized onions and mustard with beer are the key to this wonderful recipe. I would load this into a hogi and devour it.
Five hundred forks and a great big smile :)

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