What’s For Dinner?
Bratwurst Sandwiches With Onion-Mustard Sauce
(First star is lowest, fourth star is highest)
While you grill or broil your favorite German-style link sausages, thinly slice a few onions -- the sharper your knife, the quicker and easier the process -- then simmer them in beef broth with a generous dollop of mustard. Tuck the sausages into toasty sourdough rolls, heap with the onion mixture and add a salad if you like. It tastes even better with an ice-cold beer.
Hands on time: Total time: 30 minutes Serves: 4
1 pound white or yellow onions, thinly sliced
1 cup canned beef broth, undiluted
2 to 4 tablespoons German coarse-grain mustard
4 bratwurst, knockwurst, bockwurst or other German-style link sausages
4 sourdough French rolls, split
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. --- Adapted from "The Good Cook's Book of Mustard" by Michele Anna Jordan (Addison-Wesley, 1994)