Beer Bratwurst with Caramelized Onions and Grilled Cabbage

For the Beer Brats:

• 2 tbsp avocado oil
• 1 large yellow onion, halved and thinly sliced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 bratwurst sausages, uncooked (about 2 pounds)
• 1 bottle (11.2 ounces) beer (a light wheat beer like Hoegaarden or another pale ale is nice)

For the Grilled Cabbage:

• 1/2 head green cabbage, cut into 1/2-inch-thick wedges (leave the core to hold wedges together)
• 1/2 head purple cabbage, cut into 1/2-inch-thick wedges
• 2 tbsp avocado oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice (about 1 lemon)

For Serving:

• Chives, finely chopped
• Grainy mustard
• Dijon mustard
• 1/2 lemon, cut into wedges
• 1/2 cup sauerkraut (optional)

Prepare the Brats:

1. Heat a large skillet with tall sides (or a medium pot) over medium-high heat. Add 2 tablespoons avocado oil. When hot, add the sliced onions, 1 tsp kosher salt and 1/2 tsp black pepper, and cook, stirring occasionally, until the onions are just tender, about 4 minutes.
2. Nestle the sausages into the onions and pour the beer slowly into the skillet. Reduce the heat to a gentle simmer and cook uncovered until the beer has mostly evaporated and the sausages are cooked through, about 8 minutes total. Turn the sausages every 2 minutes for even cooking. Transfer the sausages to a plate and keep the onions warm, covered.

Grill the Cabbage and the Beer Bratwursts:

1. Arrange the cabbage wedges in a single layer on a platter or baking sheet. Brush both sides with 2 tablespoons avocado oil and season with salt and pepper.
2. Heat a grill to medium-high (about 400–450°F / 200–230°C). When hot, place the cabbage wedges on the grill and cook, covered if your grill lid allows, until tender and slightly charred, about 8 minutes total, flipping once halfway through.
3. While the cabbage grills, place the braised sausages on the grill and brown them until golden on both sides, about 2–3 minutes per side.
4. Arrange the grilled cabbage on a large platter and drizzle with the lemon juice. Place the sausages alongside the cabbage and offer a bowl of the sautéed onions. Sprinkle chopped chives on top, and serve with lemon wedges, grainy mustard, Dijon and optional sauerkraut.

Choice of beer: Use a beer you enjoy drinking. Light wheat beers, pilsners or pale ales work well because they add flavor without overpowering the sausage.

Finish on the grill: Braising cooks the sausages through and flavors them, but finishing on the grill gives a crunchy, caramelized exterior—don’t skip this step if you like a bit of char.

Make-ahead & storage: You can braise the brats and refrigerate them, then reheat and finish on the grill just before serving. Store leftovers in an airtight container for up to 3 days and reheat gently on the stovetop or grill.

Variations: Substitute kielbasa or vegetarian bratwursts if you prefer. For a saucier version, reserve a little of the braising liquid and reduce it into a glaze to brush on the sausages while grilling.

Serving ideas: In addition to mustards and sauerkraut, serve with roasted potatoes, a fresh green salad, or crusty bread for a heartier meal.

Author: Alex Snodgrass