Friend,
After a busy year meeting constituents across Central and Northwest Illinois, and getting things done in Washington, I’m truly grateful for any opportunity to make a home-cooked meal.
If I could, I’d be like every other Midwesterner in the summer and grill every night. And nothing quite says summer like bratwursts! So in that spirit, I wanted to take a minute and share my go-to recipe:
Summer Brats with Drunken Onions
- 2-3 Onions
- 2-3 Tbsp of Butter
- 4-6 Bratwursts Sausages
- 1 Can of Light Beer
- 2-3 Tbsp of Stone-Ground Mustard
Directions:
Step 1
Start by putting two or three onions in a saucepan with 2-3 tablespoons of butter. Saute until translucent.
Step 2
Add uncooked bratwurst to the saucepan and cook, lightly browning the edges of the sausage.
Step 3
Add one can of light beer to the pan. Put a lid on the pan and simmer. The longer you simmer, the more flavor!
Step 4
Take brats out of the pan and onto a plate. This is a good time for the brats to be finished on a medium-hot grill. (Just to brown them.)
Step 5
In the pan with the drunken onions, simmer until most of the moisture is gone. Then, add a healthy two or three tablespoons of stone-ground mustard to the pan…stirring to incorporate.
Step 6
Serve brats on brioche buns with the onion-mustard sauce on top. Enjoy!
(And any leftover brats should be refrigerated in the onions. They became friends in the saucepan… might as well let them hang out in the fridge.)
I hope you enjoy it!!
Eric
