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Fun Fact

Beer is often used in cooking, however not all the alcohol evaporates during the process. When alcohol is added to boiling water and removed from heat, 85% is retained; after 15 minutes cooking time, 40% is retained; after 2.5 hours cooking time, only 5% is retained.

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Beer-basted Sausage with Caramelized Onions and German Mustard

Pairs with: Naramata Nut Brown Ale

Recipe submitted by: Piggy's Bar B Q

Ingredients

  • 8 sausages, such as bratwurst, knackwurst or wieners
  • 4 oz. Naramata Nut Brown Ale
  • 2 oz. hot Dusseldorf mustard
  • 3 oz. canola oil
  • 6 oz. yellow onion, peeled, quartered and sliced very thin

Cooking Directions

  1. Place canola oil in large nonstick skillet (12-in. diameter) and add the sliced onions.
  2. Sauté over low heat, stirring often, until onions are golden brown, soft and caramelized. Do not let burn.
  3. Season to taste with salt and pepper, and stir in the hot Dusseldorf mustard. Set aside.
  4. Prepare a grill, and cook sausages, basting with Naramata Nut Brown Ale every minute or so.
  5. Serve the grilled sausages with the mustard-seasoned onions.

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