bratwurst as an entree

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bratwurst with kraut
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Bratwurst Sandwiches with Onion-Mustard

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Serves 4
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 sauté 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

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.

Nutritional analysis per serving: 432 calories, 24 grams fat, 36
grams carbohydrates, 18 grams protein, 51 milligrams cholesterol,
1,035 milligrams sodium, 50 percent of calories from fat.

Place bratwurst in sauce to coat. Serve with remaining sauce. Makes 8 appetizer servings (or 4 as a main course)

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Last updated December 29, 2005



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