Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Octoberfest Beer Basted Sausage With Caramelized Onion And German Mustard
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- #71757
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
8 sausages, such as bratwurst, knackwurst or wieners
4 ounces Oktoberfest beer
2 ounces hot Dusseldorf mustard
3 ounces canola oil
16 ounces yellow onion, peeled, quartered and sliced very thin
directions
Place canola oil in a large nonstick skillet 12 inch diameter and add the sliced onions. Saute over low heat, stirring often, until onions are golden brown, soft and caramelized. Do not let burn.
Season to taste with salt and pepper, and stir in the hot Dusseldorf mustard. Set aside.
Prepare a grill, and cook sausages, basting with Oktoberfest beer every minute or so. Serve the grilled sausages with the mustard-seasoned onions.
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nutrition data
Nutritional data has not been calculated yet.
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