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Recipe: Bratwursts On Toasted Rolls With Carmelized Onions And Creamy Horseradish Sauce
Similar Categories: Bratwursts, Toasted, Rolls, Carmelized, Onions, Creamy, Horseradish, Sauce
3 tablespoons unsalted butter
1 pound yellow onions, thinly sliced
1/2 teaspoon sugar
6 (3-4 ounce) bratwursts (see note below)
Vegetable oil for oiling grill rack
6 good-quality hot dog buns, lightly toasted
Creamy Horseradish Sauce (recipe follows)
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.
NOTE: 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. Like most
sausages, traditional bratwursts are high in fat, but there are some
excellent reduced-fat varieties available, which you can substitute in this
recipe.
Serves 6.
Creamy Horseradish Sauce
1 cup sour cream
1/4 cup minced unpeeled Granny Smith or other tart apple
2 tablespoons prepared horseradish (not horseradish sauce)
1 teaspoon caraway seeds, crushed
Mix all ingredients together in a small bowl. Cover and refrigerate sauce
until ready to use. The sauce can be prepared 2 days ahead.
Makes about 1 1/4 cups.
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