Two bratwursts cooked slowly in their own beer until the liquid reduces to a glaze and the onions turn soft and golden. This shelf does the work; you just watch the pan and eat within thirty minutes.

Serves 2. 30 minutes, 5 at the stove.

About 360 calories a serving, 12 g protein, 8 g carbohydrate, 31 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion thin and melt 1 tablespoon butter in a wide skillet over medium heat. Add the onion and a pinch each of salt and pepper, then cook, stirring now and then, until golden and soft, about 12 minutes. Transfer to a plate.12 min
2. Pour 1 can of beer into the same pan over medium-high heat and lay the 2 bratwursts in the liquid. Simmer until the beer reduces to a glaze and the sausages brown on top, about 12 minutes, turning them once halfway through.12 min
3. Divide the bratwursts and onions between two plates and pour any pan glaze over top.

Note Swap the onions for sliced bell pepper or cabbage if you prefer. Leftovers keep two days covered in the fridge. Serve with mustard and crusty bread, or alongside roasted potatoes or a green salad to stretch the meal.