These Johnsonville bratwursts have a touch of sweetness from corn syrup that plays well against sharp mustard and soft, golden onions. A one-skillet weeknight dinner that comes together while you open a beer.

Serves 2. 25 minutes, 8 at the stove.

About 840 calories a serving, 31 g protein, 39 g carbohydrate, 62 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice one large onion into thin half-moons and set a large skillet over medium-high heat with one tablespoon of oil. Once the oil shimmers, add the onions with a pinch each of salt and pepper, then cook without stirring for two minutes until they begin to char.2 min
2. Stir the onions and let them cook undisturbed for another two minutes, then repeat once more, for a total of six to eight minutes until they are golden and soft, stirring every two minutes. Slide them to the edge of the skillet.4 min
3. Nestle four bratwurst links into the center of the skillet and cook for three to four minutes on the first side, then turn and cook for another two to three minutes until the second side is browned and they are cooked through; the onions will warm further while the sausages cook.6 min
4. Divide two rolls between two plates and top each with two bratwursts and half the caramelized onions. Serve with a tablespoon of spicy brown mustard on the side.

Note Swap whole grain mustard or yellow mustard if you prefer. Leftovers keep in a closed container in the fridge for two days, and reheat well in a skillet over medium heat. Serve with a crisp beer or a cold coleslaw.