Entree: Switzerland – German Swiss – Bratwurst mit Zwiebelsauce (Swiss-style pork sausages served with a savory caramelized onion sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 8 bratwurst, approx. 4 oz (115 g) each
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 3 large yellow onions, thinly sliced (approx. 1.25 lb / 560 g)
- 1 tsp (5 g) granulated sugar
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) beef stock
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- Salt and black pepper to taste
- 1 tbsp (15 ml) chopped fresh parsley for garnish
- 4 crusty rolls (optional, for serving)

Instructions

1. In a large skillet over medium-high heat, add vegetable oil and brown the bratwurst on all sides, about 6–8 minutes total; transfer sausages to a plate and set aside.
2. Reduce heat to medium, add butter to the skillet, then add sliced onions and sugar; cook slowly, stirring occasionally, until deeply golden and caramelized, about 20–25 minutes.
3. Increase heat to medium-high, pour in the white wine to deglaze the pan, scraping up browned bits, then add beef stock, Dijon mustard, and apple cider vinegar; stir to combine and bring to a gentle simmer.
4. Return the browned bratwurst to the skillet, cover, and simmer gently for 10–12 minutes until sausages are cooked through and sauce has slightly reduced; season with salt and pepper to taste.
5. Spoon bratwurst and onions onto plates or into rolls, garnish with chopped parsley, and serve immediately with boiled potatoes or crusty bread.