Bratwurst On Toasted Rolls With Creamy Horseradish Sauce

To caramelize onions, heat butter in a large, heavy skillet over medium-high heat. When melted and hot, add onion slices and cook until golden brown, stirring occasionally, 10 to 15 minutes. Add sugar and cook until onions are deep golden brown, stirring frequently, about 5 minutes more. Remove onions from heat and set aside. (Onions can be prepared 3 hours ahead. Cover and leave at cool room temperature. Reheat, stirring, just to warm when needed.)

When ready to cook bratwursts, oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high temperature). Grill bratwursts, turning several times until lightly charred and cooked completely through, 10 minutes or longer. (Internal temperature should be 160 degrees). Remove from heat.

Spread 1 side of each bun with some Creamy Horseradish Sauce, then place bratwursts in toasted buns, and finally garnish with some caramelized onions. Serve immediately.

Creamy Horseradish Sauce: Mix all ingredients together in a small bowl. Cover and refrigerate sauce until ready to use. The sauce can be prepared 2 days ahead.

cook's notes

Bratwursts tend to be quite thick sausages. If you like, you can halve them lengthwise and use a half in place of a whole sausage.