Germany

Beer-Basted Sausage
with Caramelized Onions and German Mustard

8 sausages, such as bratwurst, knackwurst or wieners
4 oz. Oktoberfest beer
2 oz. hot Dusseldorf mustard
3 oz. canola oil
16 oz. yellow onion, peeled, quartered and sliced very thin

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 every minute or so. Serve the grilled sausages with the mustard-seasoned onions.

(Note: you may prefer the traditional sauerkraut, which is delicious when heated with whole brown mustard seeds)

From:
Cooking with Beer
Taste-Tempting Recipes and Creative Ideas for Matching Beer & Food
by Lucy Saunders
Time-Life Books, $12.95
154 pages, 1996
ISBN 0-7835-4832-X
Reprinted by permision.

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Germany

• Backgrounder
• Dining Customs
• Menu Guide
• Festivals & Feasts
• German Food Today
• Luebeck & Marzipan
• A German Chef

Oktoberfest

• Oktoberfest Introduction
• Oktoberfest! by Lucy Saunders
• Oktoberfests Around the United States
• Where's My Wurst?

Also visit our Austria section

German Recipes

from Cooking with Beer

• Caraway Alt Potato Salad
• Kriek Cabbage
• Hazelnut-Pink Peppercorn Crusted Veal Slices
• Beer-Basted Sausage with Caramelized Onions and German Mustard
•      About Lucy Saunders

from Black Forest Cuisine

• Black Forest Home Fries Schwarzwälder Bratkartoffel
• Potato Dumplings Kartoffel Knödel
• Spätzle

from Kate's Global Kitchen

• Cooking Wurst for Oktoberfest
• Desserts in Deutschland

 

Back to the main Germany page

Germany on Wikipedia

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This page modified January 2007

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