Beer-Basted Sausage with Caramelized Onions and German Mustard
Ingredients8 sausages, such as bratwurst, knackwurst or wieners
24 oz. Oktoberfest beer
2 oz. hot Dusseldorf mustard
3 oz. canola oil
16 oz. yellow onion, peeled, quartered and sliced very thin
Place canola oil in a large nonstick high sided cast iron skillet (12-in. 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. Add 24oz of Dark Beer or Octoberfest Brew. Prepare BGE, and cook sausages until you get good grill marks, then add to carmelized onions and beer and continue cooking skillet on grill until done.
+++++++++++++++++++++++++++++==++++++++++++++++ Performed at Big Green Egg Headquarters by Chef Eric Holdo, assisted by the entire crew.