Two excellent bratwursts with soft caramelized onions and sharp mustard is dinner that takes about thirty minutes. The sausages are seasoned well enough that they need only a hot pan and some time. Serve with bread and pickles.

Serves 2. 35 minutes, 8 at the stove.

About 370 calories a serving, 26 g protein, 21 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Place 2 bratwursts in the pan and cook 15 minutes, turning occasionally, until the casings are golden and the sausages are firm when pressed. Transfer to a plate.15 min
2. Add 1 tablespoon oil to the same pan and reduce heat to medium. Slice 1 large onion thin, add it to the pan with 1 pinch salt, and cook 12 minutes, stirring often, until the onion is soft and golden brown, the cue that the sugars have caramelized.12 min
3. Return the bratwursts to the pan and heat through for 1 minute. Divide the sausages and onions between two plates or bowls, top with 1 tablespoon mustard each, and serve with bread and pickles.

Note Swap the mustard for beer if you prefer to simmer the sausages in it. Leftovers keep three days in the fridge and are good cold on bread the next day. A crisp pickle or pickle spear cuts the richness of the pork.