german mustard and beer sausages with onions

Name: German Mustard and Beer Sausages with Onions
Prep time: 5 min
Cook time: 20 min
Yield: 3
Ingredients: 4 - sausages (assorted such as knockwurst, bratwurst, weisswurst, weiners or your choice); 1/4 cup - beer; 2 Tbl. - gulden's or french's spicy brown mustard; 1 - medium onion, chopped into large chunks; 3 Tbl. - vegetable oil; 1 Tbl. - butter; 3-4 - soft or crusty hoagie rolls (your choice), warmed; - extra spicy brown mustard for dipping, optional

(1 RATING)

80 Pinches 1 Photo

Kelly Williams

Forked River, NJ

Updated on Jan 25, 2012

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.)

Rate

prep time 5 Min

cook time 20 Min

method ---

yield 3-4 serving(s)

Ingredients

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

How To Make german mustard and beer sausages with onions

Step 1

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.
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