German Mustard and Beer Sausages with Onions

Kelly Williams


I'm not always a fan of sausages cooked in beer. A lot of times they taste too strong of beer for me, and I love beer! But this recipe is just right! My husband and I have these often! You can use any combo of sausages that you'd like, too. We like knockwurst and bratwurst, but you can add weisswurst, weiners or your own choice. (As few or many in combination that you'd like.) We like to pile it into soft warm rolls, but it's also good with boiled potatoes, cooked cabbage, and a nice chunk of warm, rye bread, too!
Photo by me. (*Made with Hillshire Farm Knockwurst and Johnsonville Bratwurst.)

pinch tips: Flour, Eggs & Breading Techniques




5 Min


20 Min


sausages (assorted such as knockwurst, bratwurst, weisswurst, weiners or your choice)
1/4 cup
2 Tbl.
gulden's or french's spicy brown mustard
medium onion, chopped into large chunks
3 Tbl.
vegetable oil
1 Tbl.
soft or crusty hoagie rolls (your choice), warmed
extra spicy brown mustard for dipping, optional

Directions Step-By-Step

Steam sausages 8 to 10 minutes. Cool sausages until cool enough to handle. Slice at an angle and add into large frying pan. Saute sausage and onion chunks in oil and butter until the onions are softened and sausage and onions start to brown. Be sure to turn sausages to brown both sides. Add beer and mustard. Stir until mixture is well coated and warmed through. Pile into warmed rolls or serve with boiled potatoes, cooked cabbage and chunks of rye bread and butter. Serve with extra mustard for dipping.

About this Recipe

Course/Dish: Pork
Other Tag: Quick & Easy