Sausages In Onion Gravy
Sausages In Onion Gravy
This authentic inspired German dish is perfect for the Fall and Winter months. If you’re having an Oktoberfest celebration this is a great dish to make ahead of time and keep warm in a crockpot. German Brats, Onions, Splash of a Good Beer, all served up with some creamy mashed potatoes. Sausages In Onion Gravy is the ultimate Fall Comfort food recipe.
There is a full, printable recipe at the end f this post. You can also PIN IT using the Pinterest button in the top right corner. I also recommend hitting the print button, and you can easily screen shot the recipe to your album.
Mashed Potatoes Make The Difference
I have a recipe for the creamiest mashed potatoes LINKED HERE. The recipe uses no special ingredients, just some tips and tricks I learned from Chef’s when working in the restaurant industry. Even the most seasoned cook is usually surprised by some of the tips. The potatoes always come out creamy.
Oktoberfest
This is a great dish to make for a Fall celebration or Oktoberfest. You can make this ahead of time and keep it warm in a slow cooker. Additionally, you can serve these sausages with buttered egg noodles. This dish is also delicious served with egg noodles with butter. Try these as a sandwich as well!
Sausages In Onion Gravy
This authentic inspired German dish is perfect for the Fall and Winter months. If you're having an Oktoberfest celebration this is a great dish to make ahead of time and keep warm in a crockpot. German Brats, Onions, Splash of a Good Beer, all served up with some creamy mashed potatoes. Sausages In Onion Gravy is the ultimate Fall Comfort food recipe.
Ingredients
- 6 to 8 bratwurst sausages
- 2 packets of onion gravy by McCormick (pictured in post)
- 1 medium yellow onion, sliced
- 3 cloves of garlic, smashed
- 2 tablespoons of butter
- 1 tablespoon of Worcestershire sauce
- 1.5 cups of water
- 1/2 cup of beer (any kind)
- black pepper
- paprika
- *1/2 tablespoon of flour and 1/2 cup of cold water if needed to thicken gravy
Instructions
- Add two tablespoons of butter to a large skillet, then add your onions and garlic. Sauté for about 15 minutes until the onions are soft and the garlic is browned. Be sure to stir this occasionally so they do not burn.
- Add your bratwurst sausages and brown on all sides. About 5 to 7 minutes per side. You want a nice golden brown color. They do not have to fully cook, as they will finish cooking in the gravy. You want to get a nice sear.
- Season the whole pan with black pepper and a sprinkle of sweet (paprika) I used about 1/4 teaspoon. Season to your taste. You can add more at the end when it is fully cooked and you can taste it.
- Remove the brats from the pan and set aside.
- Add the Worcestershire and the beer, this will bubble up, use this opportunity to scrape the meaty bits off the bottom of the pan. This is the flavor. Let this simmer for a minute or two.
- Add the 1.5 cups of water and bring to a low boil, add the two packets of onion gravy (you can use brown gravy if you cannot find onion) whisk until the gravy powder is smooth. Let this simmer and add back the brats.
- Cover and simmer for 20 minutes. Check occasionally and give a stir.
- If you would like your gravy thicker you can whisk the flour into the remaining cup of water and add it to the pan and let it simmer for a few minutes, stirring occasionally until the gravy is thickened.
- Serve with mashed potatoes. *My recipe for creamy mashed potatoes is also linked in the post.
- You can top all this with fresh or dried parsley or dill when serving.
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