- 1 tbsp Cobram Estate extra virgin olive oil
- 2 lbs bratwurst
- 1 tbsp butter, unsalted
- 3 medium red onions, 1/4" slice
- 1 tbsp brown sugar or maple syrup
- 4 sprigs fresh thyme
- 1 tsp kosher salt
- 1/2 tsp freshly cracked pepper
- 12 oz dark lager
- 1 c beef stock
In a large cast iron skillet over medium high heat, add the extra virgin olive oil and brown the bratwurst about 2 minutes each side. Remove from the pan and reserve on a plate.
Lower the temperature to medium low. Add the butter, onions, and brown sugar. Saute the onions until they are tender and have a golden, caramelized color and texture. Add salt, pepper and thyme. Stirring frequently. Add the lager and beef stock. Bring back to a simmer.
Return the bratwurst to the skillet and simmer low and slow until the liquid mixture has reduced by half and the bratwurst has reached an internal temperature of 160 F.
Serve warm with potatoes, greens and bread.
Recipe developed by Chef Anna Rossi
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