Tonight’s test recipe for next week’s meal plan, “Bratwurst Pretzel Sliders with Maple-Mustard Caramelized Onions” was so freakin’ amazing that I’m just going to give ya’all the recipe right now.
If you can’t find pretzel rolls (I get mine at Costco), regular slider buns will work too. Heck, I might even be able to sweet talk Chef Terry into givin’ up his pretzel roll recipe, in case you want to make them yourself!
Bratwurst Pretzel Sliders with Maple-Mustard Caramelized Onions
2 bratwurst, pan cooked until browned (I like Johnsonville Original)
4 pretzel rolls, split and warmed in a foil pouch
1 large sweet onion, halved and sliced thin
1 tbs. butter
1 tbs. oil
1 tsp. sugar
Dash of salt
2 Tbs. El Diablo Jalapeno Mustard
4 Tbs. pure maple syrup (or more, to taste…Vermont is the best)
Cook brats and set aside, covered, to stay warm.
Heat oil and butter in your pan over medium heat and saute your onions with sugar and salt, until golden and sticky (about 30 minutes). See this post on the hautemealz.com blog for specific instructions on caramelizing onions.
While THAT loveliness is happening, combine the mustard and maple syrup (trust me), and warm the split rolls – wrap them in foil and pop them in a 250 oven.
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When onions are done, add the maple-mustard combo and reduce heat to low, stirring well and allowing to thicken slightly.
Slice brats on a thick bias, to get at least 6 pieces per brat.
Schmear some of the mustard/maple/onion sauce on the bottom of each bun, cover with 3-4 slices of brat, and add the top bun.
Eat them as-is or (for best results) wrap the in foil and place in the oven for a few minutes for all of the flavors to combine.
Great with fries and a crispy salad with vinaigrette.