Do not restrict yourself to bratwurst. Use with hot dogs, Italian sausage, knockwurst, or just about any link sausage. If you love onions, double the amount.
Prep Time: :5
Cook Time: :25
2 teaspoons olive oil or butter, divided use
6 bratwurst sausages (see Note)
1 large sweet onion, sliced into 1/4-inch rings
6 ounces (half a can or bottle) beer
Heat 1 teaspoon of olive oil or butter in a large Dutch oven. Brown bratwurst sausages until deep golden brown. (Do not puncture the sausages or they will become dry.)
Remove to a platter. To the drippings, add the remaining teaspoon of olive oil or butter and the sweet onion rings. Toss the onions to coat with the oil. Cook, stirring often, until onions are limp and golden but not brown. Return the bratwurst to the onions and add the beer. Cook over medium heat, turning midway through, until beer has cooked down to a syrup, about 12 to 15 minutes. Bratwurst may be served on buns with the onions or as an entree.