The Feast of the Ages, 2nd Course: Mini Brats

Yield:Â Serves 4 to 5 people at a serving size of 2 per person.

• 1 French baguette (small diameter - approx. 2 inches)
• 2 bratwurst sausages, uncooked
• 1 24-ounce can of light beer
• 2 medium onions sliced
• Dijon Mustard
• Butter
• 1 Tablespoon olive oil

1. Baguettes — Cut 8 to 10 slices of baguette approximately 1/2-inch thick. Butter each piece and brown under broiler until lightly brown and toasted.

• Onions — Place sliced onions in small non-stick frying pan and add olive oil, cover and turn on heat to low temperature. Cook onions very slowly, stirring occasionally. The onions will release the sugar and moisture at a gradual pace. The onions will caramelize and soften. The flavor will be very sweet.
• Bratwursts — Place Bratwursts sausages in small non-stick sauce pan. Add enough beer to cover sausages completely. Poach sausages over low heat for approximately 20 minutes. After sausages have poached, slice into coins approximately 1/4-inch thick. Heat cast iron grill pan over medium high heat. Once hot, lay slices of bratwurst flat on grate. Sear on each side creating dark grill marks. Remove from pan and keep warm.
• Assembly — Place one small dollup of Dijon mustard on slice of baguette. Center one slice of grilled bratwurst on bread, pressing down slightly to anchor. Top bratwurst with small pile of caramelized onions. Enjoy.

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If you’d like to see the 1st course, served last week: Shrimp and Pineapple Wontons. < or > Click here to see the next course, Tangy Cuke and ‘Mater Salad.