Ingredients
- 2 tbsp avocado oil
- 1 large yellow onion, cut in half and thinly slice d
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 6 bratwurst sausages links, uncooked(about 2 pound s)
- 1 bottle [11.2 ounce s]beer(I use Hoegaarden, biere blanche)
- 1/2 head green cabbage, cut into wedges about 1/2 inch thick(I leave on the core to keep it together while grilling, you can eat around it)
- 1/2 head purple cabbage, cut into wedges about 1/2 inch thick(see above)
- 2 tbsp avocado oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice(about 1 lemon)
- chives, chopped fine
- grainy mustard
- dijon mustard
- 1/2 lemon, cut into wedges
- 1/2 cup sauerkraut (optional)
Instructions
- Heat a oil large skillet with tall sides (you can also use a pot) over medium high heat. When hot, add the onions, salt and pepper and cook, stirring, until the onions are just tender, about 4 minutes.
- Nestle the sausages into the onions and slowly pour the beer into the skillet. Cook, simmering, until the beer has completely evaporated and the sausages are cooked through, about 8 minutes, turning the sausages every 2 minutes throughout the cooking process. Transfer the sausages to a plate (you will be grilling them next) and remove the onions from the heat and cover to keep warm.
