Two sausages cooked until they have a dark crust, served with soft, sweet onions and mustard and bread. Bratwurst needs minimal fuss and high heat; this shelf gives you one honest, slow-cooked side that tastes like dinner.

Serves 2. 35 minutes, 8 at the stove.

About 300 calories a serving, 8 g protein, 16 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 large onion into thin half-moons. Heat 2 tablespoons oil in a large skillet over medium heat and add the onions with a pinch of salt. Stir now and then as they soften and turn golden, about 20 minutes; they are done when they collapse and smell sweet.20 min
2. While the onions cook, heat a separate skillet over medium-high heat and lay in the 2 bratwurst sausages. Leave them alone to brown and develop a crust on one side, about 4 minutes, then turn and brown the other side until they are cooked through and have a dark exterior, about 4 more minutes.8 min
3. When both are ready, divide the onions and sausages between two plates. Serve with mustard and bread for mopping up any juices and onions.

Note Swap sautéed mushrooms for the onions if you prefer. Leftover sausages keep refrigerated up to three days; reheat gently or eat cold the next day. Serve with pickled vegetables or a simple salad if you want something green.