Ingredients:
• 10–12 pork sausages (bratwurst or Italian sausage work well)
• 1–2 tablespoons olive oil
• 2 large onions, thinly sliced
• 3–4 garlic cloves, minced
• 1 bottle (12 oz or 330 ml) of beer (lager or ale recommended)
• 1 tablespoon brown sugar (optional, for extra caramelization)
• 1 tablespoon Dijon mustard (optional, for a tangy twist)
• Salt and pepper to taste
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Instructions:
1. Preheat oven to 375°F (190°C).
2. Brown the sausages:
• In a skillet or oven-safe pan, heat the olive oil over medium-high heat.
• Brown the sausages for about 5–6 minutes, turning to get color on all sides. They don’t need to be fully cooked yet.
3. Caramelize the onions:
• Push the sausages to the side or remove temporarily.
• Add the sliced onions and a bit more oil if needed.
• Cook the onions for about 8–10 minutes until softened and beginning to caramelize.
• Add garlic and cook for 1–2 more minutes.
• Stir in brown sugar and mustard, if using.
4. Deglaze with beer:
• Pour in the beer to deglaze the pan, scraping up any browned bits.
• Bring to a gentle simmer.
5. Bake:
• Return all sausages to the pan or transfer everything to a baking dish.
• Cover with foil and bake for 25–30 minutes.
• Remove foil and bake uncovered for an additional 10–15 minutes to get that nice glaze and browning.
6. Serve:
• Serve hot with mashed potatoes, crusty bread, or roasted vegetables.
