Ingredients:
3 tablespoons butter
1 large or 2 small Vidalia onions, peeled, halved and thinly sliced
1 medium yellow onion, sliced into thin strips
1 teaspoon caraway seeds
Kosher salt and freshly cracked black pepper, to taste
3 bottles of Paulaner Wiesn bier
4 Schaller & Weber Cooked Bratwurst
Pretzel buns or other hoagie type rolls, toasted if desired
4 Schaller & Weber Cooked Bratwurst
Schaller & Weber Horseradish Mustard, to taste
Directions:
Melt butter in a large skillet or dutch oven, placed on stovetop over
medium heat. Add onions, and season with salt and pepper. Cook, stirring
or tossing until they begin to soften and start to turn light brown.
Add 1/2 bottle of lager to deglaze and continue to cook 3 to 4 minutes,
stirring every mi-nute or so, until a deeper golden color coats onions.
At this point, add sausages spacing them on top on onions.
Pour over remaining 2 1/2 bottles of beer, ensuring beer is covering
about half way up the side of sausages.
Bring to a boil and reduce to a low simmer. Cook until sausages are
warmed through, about 8 minutes for cooked sausages; and cook covered
approximately 25 minutes if using fresh sausages, or until a meat
thermometer reads 160 degrees.
EAT & ENJOY!!!
