Freedom Farms Beer Brats

A Wisconsin classic - bratwurst sausages and sliced onions simmered in beer, finished on the grill, served in buns with sauerkraut and mustard.

Makes 6.

Ingredients

• 1 pack Freedom Farms bratwurst sausages, links cut
• 2 onions, finely sliced
• 1L beer (we used Good George Pilsner… okay, it’s 946ml, close!)
• 3 Paneton ready-to-bake ficelles, sliced in half to make two buns from each roll
• Sauerkraut, to serve (we used The Wild Fermentary Smoky Kāpeti)
• Mustard, to serve (we used Dogtown Mustard’s Beetroot & Caraway)

Method

1. In a pot or deep cast iron pan with a lid to vaguely fit, arrange the sausages and sliced onions, pour in the beer and bring to a boil. Turn down heat and simmer for twenty minutes or so until the onions are soft. Remove the onions and sausages using a slotted spoon, and set aside.
2. Meanwhile preheat the oven and place ficelles in to bake according to pack instructions, timed to be ready when your brats are.
3. Heat two pans over medium heat, each with a wodge of butter and a splash of olive oil. Once the fat is sizzling, add the sausages to one pan and the onions to the other. Grind a little black pepper over the onions and sprinkle over a pinch of salt. Cook the sausages and onions, turning, until golden and the onions are starting to brown.
4. Slice buns down the centre lengthways, place a grilled brat in each, spread or squeeze mustard across one side, top with golden onions and a big pinch of sauerkraut.