When we do them, I start with olive & butter & sauté the pile of onions (sometimes I add a couple of tablespoons of whole grain mustard at this point), with S&P, until soft & just starting to colour, at this point add in your sausages/Brats & turn up heat, add 3/4 can (tall boy) of beer of your choice. Boil until almost no liquid left, turn sausages, add extra beer & reduce again.
Cut fresh baguette to sausage lengths, insert sliced Havarti cheese, onions, sausage, more onions, spoon on Dijon mustard & eat !!!
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
