BEER-BASTED SAUSAGE WITH CARAMELIZED ONIONS AND GERMAN MUSTARD

1/3 cup (scant) canola oil
1 lb. yellow onion, peeled, quartered and sliced very thin*
8 sausages, such as bratwurst, knackwurst or wieners
1/2 cup Oktoberfest beer
1/4 cup hot mustard (preferably German)

Place canola oil in a large nonstick skillet (12-inch diameter) and add the sliced onions; saute 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 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.

*Instead of onions, you could serve traditional sauerkraut, which is delicious when heated with whole brown mustard seeds.

Source: Cooking with Beer: Taste-Tempting Recipes and Creative Ideas for Matching Beer and Food by Lucy Saunders

Category:  Main Dishes, Pork, Ham
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