Recipe: Beer-Braised Brat Sandwiches

BEER-BRAISED BRAT SANDWICHES
Adapted from: Bruce Aidells's Complete Sausage Book: Recipes from America's Premium Sausage Maker by Bruce Aidells & Denis Kelly
Servings: 4

1 pound Sheboygan Brats, Hunter's Sausage, or other mild sausage
3 tablespoons olive or vegetable oil
1 large onion, sliced
12 ounces dark German beer
2 bay leaves
1 tablespoon coarse German-style mustard
4 kaiser or other hard rolls

Grill sausages over medium heat for about 10 minutes, turning them occasionally as they brown.

In a large skillet, heat 3 tablespoons oil. Add the onion, cover the skillet and cook over medium-high heat for 10 minutes, stirring frequently until light brown.

Pour in the beer and scrape up any brown bits clinging to the bottom of the pan.

Add grilled sausages to the pan, and add the bay leaves.

Partially cover and cook over moderate heat for 15 minutes.

Stir in the mustard and cook until the liquid has begun to thicken slightly.

To serve, split the brats down the middle and place on a roll with the onions and sauce.

Pass a pot of hot mustard on the side.