Johnsonville brats hit the pan until their casing splits and the filling turns golden, then you make a quick pan sauce with onions that sweats as the meat cooks. This is the kind of meal that comes together while you have a drink before dinner.

Serves 2. 30 minutes, 25 at the stove.

About 760 calories a serving, 25 g protein, 17 g carbohydrate, 65 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once shimmering, lay four brats in the pan without moving them for 3 minutes, until their casing splits and the undersides brown. Roll them and cook for 3 minutes more on the other side.6 min
2. Reduce heat to medium. Slice 1 medium onion into half-moons and push the brats to the edge of the pan, then add the onion to the center. Season with salt and pepper. Let the onion soften and brown at the edges, stirring once or twice, for 8 to 10 minutes while the brats finish cooking through.10 min
3. Check that the brats are firm when pressed and the onion is caramelized. Serve the brats and onions on crusty bread with any pan juices spooned over.

Note If you have mustard on hand, Dijon works well here. The brats reheat well in a skillet over medium heat for 5 minutes, or sliced into a split loaf and warmed wrapped in foil at 300 degrees Fahrenheit [150 degrees Celsius] for 10 minutes. Serve with a cold beer or a simple green salad dressed with vinegar and oil.