Barossa German-Australian Bratwurst with Fried Onions
Plump, spiced pork bratwurst pan-fried until golden and crisp, topped with deeply sweet, slow-cooked caramelised onions.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Large heavy frypan
- •Chef's knife
- •Cutting board
- •Tongs
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 41 g
- carbs
- 16 g
- fibre
- 3 g
- protein
- 22 g
- calories
- 520 kcal
Instructions
- 1
Melt the butter with olive oil in a large heavy frypan over medium-low heat.
- 2
Add the sliced onions with the salt and cook gently, stirring frequently.
- 3
Cook the onions for 20 minutes until they turn soft, glossy, and golden brown.
- 4
Stir in the brown sugar, apple cider vinegar, and seeded mustard.
- 5
Cook for another 3 minutes until rich and jammy, then scoop into a warm bowl.
- 6
Place the bratwurst snags directly into the hot frypan over medium heat.
- 7
Pour in the water or ale and cover with a lid to steam for 5 minutes.
- 8
Remove the lid and allow the remaining pan liquid to boil away completely.
- 9
Fry the bratwurst in their rendered fat for 6 minutes, turning until deeply browned.
- 10
Return the onions to the pan for 1 minute to reheat with the sausages.
- 11
Pile the warm fried onions over the sizzling bratwurst and serve hot.
Chef's tips
Cook the onions low and slow; rushing them over high heat causes charring rather than sweet caramelisation. Steaming the sausages before searing ensures the pork cooks through evenly without bursting the natural casings.
Ingredient substitutions
- butter → lard or vegetable oil for a dairy-free option
- seeded German mustard → mild Dijon mustard or hot English mustard
Storage
Store leftover cooked sausages and onions in an airtight container in the fridge for up to three days.
Reheating
Reheat in a frypan with a splash of water over medium heat until steaming hot throughout.
Common mistakes to avoid
- •Pricking the sausage casings with a fork, which drains their flavourful juices and dries out the meat.
- •Cooking onions over high heat so they scorch and become bitter rather than soft and sweet.
- •Searing raw bratwurst at high heat without steaming first, leaving the centre undercooked while the outside burns.
Serving suggestions
Cooked Barossa German-Australian Bratwurst with Fried Onions?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
