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Pub-Style German Mustard & Beer Sausages with Onions

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    One of our all-time favorite summertime meals! An assortment of German sausages sliced and cooked in beer, mustard and onions all piled into a soft on the inside, crusty on the outside, warm, lightly toasted roll! You can cook these inside on the stove, or outside on the grill in a cast iron pan, either way, they’re delicious and the aroma will have your backyard filling up with hungry neighbors before you can even toast the buns! And though I love beer, I’ve never been fond of sausage tasting too strong of it, but these are just right. Just a hint, with lots of onions and spicy brown German mustard! When it’s hot like it is now, I prefer to just cook outside and toast the buns lightly on the grill. One pan to quickly clean and I’m done! Easiest way to clean a cast iron skillet? Salt! Yep. Just salt and warm water. Rinse out with warm water first to get rid of anything that comes off easy and any excess sauce and liquids. Pour out any water. Sprinkle coarse salt all across bottom and scrub out with a scrunge. Everything comes right off like magic! Wah-lah! Rinse out well. Dry completely with a lint free towel. Rub inside with a little oil and you’re ready to use again! (Never ever use soap! Cast iron is porous and soap will seep in and your food will taste like dish soap. Not good.) So don’t be afraid to invest in a good cast iron pan. Once seasoned, nothing cooks food better or more evenly. Great for baking in, too!  Welp, I better get crack-a-lackin’! It’s Saturday, and I’m sure the towels multiplied like rabbits overnight. (How does that happen, anyways??) Hope you enjoy! These hearty sandwiches are really good with my Deli-Style Macaroni Salad and an icy cold beer. Have a great weekend, and stay cool! 😉 



Serves 3-4

Prep time: 5 minutes

Cook time: 15-20 minutes



4 assorted German sausages such as bratwurst, knockwurst, weisswurst, weiners or your choice (* the above was made with Johnsonville Brats and Hillshire Farms Knockwurst)

1/4 cup beer

2 Tbl. Gulden’s, French’s Spicy Brown, or specialty mustard

1 large sweet onion, sliced into wedges or large chunks

3 Tbl. canola or vegetable oil

1 Tbl. real butter, salted or unsalted

3-4 soft or crusty hoagie rolls, warmed or toasted

extra mustard for dipping



Steam sausages 8 to 10 minutes until cooked through. Cool sausages until cool enough to handle. Slice at an angle and add into large frying pan. Saute sausage and onion chunks in oil and butter until the onions are softened and sausage and onions start to brown. Be sure to turn sausages to brown both sides. Add beer and mustard. Stir until mixture is well coated and warmed through. Pile into warmed or toasted rolls. Serve with extra mustard for dipping. Also good served with boiled potatoes new potatoes, sautéed cabbage and chunks of rye bread and butter. 



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