She Strengthens

Savory Sausage Delights for Your Next Big Game

When it comes to satisfying game-day cravings, few things beat the flavor and convenience of braised sausages. Whether you’re a football or baseball fan, these mouthwatering treats are sure to score big with your friends and family.

A Recipe Born for the Big Leagues

Our take on classic bratwursts is designed to impress, even without a grill. By browning the sausages in butter, then slow-cooking them with caramelized onions and a hint of mustard, we create a rich, savory sauce that’s simply irresistible. Serve on toasted hoagie rolls slathered with sweet-hot mustard, and you’ll be the MVP of the snack game.

Choosing the Right Ale

For this recipe, we recommend using a high-quality brown ale like Newcastle Brown Ale. The malty flavor and smooth finish complement the sausages perfectly, but feel free to experiment with other brown ales to find your favorite.

Game-Day Strategy

To make things easy on yourself, prepare the brats and onions up to a day in advance, then reheat when it’s time to serve. Don’t forget to whip up a batch of sweet-hot mustard beforehand – it’s an essential component of this recipe.

Ingredients:

• 2 teaspoons black or brown mustard seeds
• 1 teaspoon caraway seeds
• 4 tablespoons unsalted butter
• 12 uncooked bratwursts
• 3 medium white or yellow onions, sliced
• 1 tablespoon dark brown sugar
• Kosher salt and freshly ground black pepper
• 1 1/2 cups brown ale (such as Newcastle)
• 12 hoagie rolls, toasted
• Sweet-hot mustard, for serving

Let’s Get Cooking!

1. Crush the mustard seeds and caraway seeds in a small resealable plastic bag using a meat mallet or rolling pin.
2. Melt the butter in a Dutch oven or large pot over medium heat until foaming. Brown the bratwursts in batches, about 10 minutes total per batch. Remove to a plate and repeat with the remaining sausages.
3. Reduce the heat to low and add the crushed seed mixture, onions, and brown sugar. Season with salt and pepper to taste. Cook, stirring occasionally, until the onions are softened and lightly browned, about 40 minutes.
4. Add the reserved bratwursts and any accumulated juices to the pot, nestling them among the onions. Pour in the brown ale and braise the sausages until cooked through, about 30 minutes.
5. Serve each bratwurst on a toasted hoagie roll, topped with caramelized onions and a dollop of sweet-hot mustard. Enjoy!