- May 1, 2007
- 10,099
- 40
[font="]Here is Another Sausage Recipe for Oktoberfest...
[/font][font="]
Beer Basted Sausage with Caramelized Onions and German Mustard[/font]
[font="]Germany[/font]
[font="]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[/font]
[font="]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.[/font]
[font="]
(Note: you may prefer the traditional sauerkraut, which is delicious when heated with whole brown mustard seeds)[/font]
[/font][font="]
Beer Basted Sausage with Caramelized Onions and German Mustard[/font]
[font="]Germany[/font]
[font="]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[/font]
[font="]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.[/font]
[font="]
(Note: you may prefer the traditional sauerkraut, which is delicious when heated with whole brown mustard seeds)[/font]