German Bratwurst Sausage & Beer-Braised Onions Superfries
A beer hall favourite comes to your kitchen table with this German-inspired Bratwurst sausage dish. Look for German-style Weiss beer or lager, or use your favourite beer for delectable braised onions.
2 tbsp (30 mL) butter
2 onions, sliced
1 tsp (5 mL) chopped fresh thyme
1/4 tsp (1 mL) each salt and pepper
1 bottle (10 oz/355 mL) lager or wheat beer
1 bag (650 g) McCain® Superfries Straight Cut
2 tbsp (30 mL) chopped fresh parsley
Bratwurst and Sauerkraut:
1 tbsp (15 mL) vegetable oil
4 bratwurst sausages (each 4 oz/125 g)
2 cups (500 mL) sauerkraut, drained
1 tsp (5 mL) caraway seeds
1 clove garlic, sliced
2 cups (500 mL) low sodium chicken broth
2 tbsp (30 mL) chopped fresh dill
- Bratwurst and Sauerkraut: In skillet, heat 1 tbsp (15 mL) oil over medium-high heat; brown sausages on all sides. Drain fat. Reduce heat to medium; sauté sauerkraut, caraway seeds and garlic for 5 minutes. Add broth and simmer for 15 to 20 minutes or until tender and liquid is evaporated. Stir in dill.
- Meanwhile, in skillet, melt butter over medium heat; sauté onions, thyme, salt and pepper for 15 to 20 minutes until onions are tender and well caramelized. Pour in half of the bottle of beer (save the remainder to drink with the fries). Bring to boil; reduce heat and cook, stirring, for 7 or 8 minutes or until beer is evaporated.
- Meanwhile, bake fries according to package directions; arrange fries in shallow platter. Top with onions, sausages and sauerkraut; sprinkle with parsley. Serve with mustard.
Tip: Substitute non-alcoholic beer for braising for a family friendly alternative.