Am I pushing this whole Valentine’s Day thing too far if I say that sausages are sexy? Really though, refrigerated, pre-cooked sausages are the low-key-heroes of weeknight cooking. They are ready so freakin’ fast, they’re delicious, affordable, and gosh I just love them. They can be dressed up in all sorts of ways, but a new one for me is inspired by the beer houses in Germany. I had barely anything in my kitchen when I made this recipe except a couple potatoes, 2 red onions, and a pack of bratwurst sausages.
To create this recipe, I braised some onions in an apple-cider-vinegar situation, and then placed the sausages on top, broiling them for a nice crunch. Then, I served the sausages alongside mashed potatoes and a really simple cabbage salad. Honestly though, you can skip all the sides because the braised onions and the crispy, crunchy sausages are the stars of the show.
What Type Of Sausage Should You Use?
I used bratwurst, but really any kind that you like can work in this recipe. German sausages would be an ideal flavor pairing. Whatever you choose, make sure that you buy high-quality sausages that are not loaded with weird ingredients and preservatives. Some brands I like: The Meat Hook, Misfit Foods, Eat Seemore, Brooklyn Bangers.
Can I Use White Onions?
Sure can, but red would be ideal. Shallots would also be awesome in this recipe, if you've got those laying around!
Can I Use A Different Type of Vinegar?
Absolutely, I'd recommend a white wine vinegar as a sub, but even plain old distilled vinegar will do the trick. You may need to add a little more honey if your vinegar is less sweet than ACV, so just keep that in mind.
I don't like mashed potatoes. What other sides would you recommend?
I would recommend sautéed cabbage as a great, traditional alternative. Rice would also work well, or even a baguette (for smearing into those onion drippings) and a fresh salad.Print
pre-cooked sausages get a fancy upgrade when paired with red onions that are glazed in honey and apple cider vinegar
- 4 precooked sausages (preferably bratwurst)
- 2 red onions (sliced into half moons)
- 2 tbs neutral oil (such as avocado oil)
- 4 tbs apple cider vinegar (I used Bragg brand)
- 2 tbs honey
- big pinch of salt & Pepper
- Warm up oil in a cast-iron skillet
- Add onions, season with salt and pepper.
- Cook down for 8-10 minutes until translucent.
- Add honey and ACV, bring the heat down to medium-low.
- Cook until the onions are glazed but not very browned, about 4 minutes.
- Then, make some room and add your sausages to the pan. I like to score the top so they burst open when cooked, but that’s your call.
- Place entire pan under the broiler and cook for 5-8 more minutes, until the sausages are golden!
- Serve over mashed potatoes or starch of your choice for mopping up those glorious caramelized onions!