Recipe: Bratwurst Sandwiches with Onion-Mustard Sauce

BRATWURST SANDWICHES WITH ONION-MUSTARD SAUCE

1 pound white or yellow onions, thinly sliced
1 cup canned beef broth, undiluted
2 to 4 tablespoons German coarse-grain mustard
Freshly ground pepper, optional
4 bratwurst, knockwurst, bockwurst or other German-style link sausages
4 sourdough French rolls, split

Prepare a charcoal fire or preheat a broiler.

Heat a well-oiled skillet over medium heat. Add the onions and saute until they are limp and transparent, about 15 minutes, stirring often.

Add the beef broth and simmer 5 minutes.

Stir in the mustard; season with freshly ground pepper to taste if desired. Set sauce aside.

Meanwhile, grill or broil the sausages for about 15 minutes, turning to brown all sides. (If sausages are thick and were sold not fully cooked, it's best to parboil them before grilling so cooking will be thorough.)

Toast the French rolls, cut sides down, on the grill or skillet. Place a sausage or split sausage in each toasted roll and top with a generous portion of the onion mixture.

Makes 4 servings
Adapted from source: The Good Cook's Book of Mustard by Michele Anna Jordan