Lamb bratwurst and caramelised onions

For a quick snack on game day, or the perfect Saturday brunch addition, this simple classic is easy to prepare while packing a flavourful punch.

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Recipe directions


  1. Heat a drizzle of oil in a skillet over medium heat until it just starts to smoke.
  2. While the oil heats, prep the bratwurst by poking a few holes on each side which will allow steam to escape so they don't burst during the cook.
  3. Place the bratwurst in the skillet and stir in the sliced onions around them.
    *Tip: Peel and then slice the onion lengthwise so the slices maintain their shape as they cook.
  4. Once the bratwursts are browned on one side (3 to 4minutes), use tongs to turn them over and carefully pour in ½ cup water or stock. Cover with a lid and reduce the heat to medium-low.
  5. Continue to cook for about 10 more minutes, or until the bratwursts reach an internal temperature of 160° F (71° C), measured with an instant-read thermometer. The total cooking time will be about 13 to 15minutes, depending on the size of the brats.
  6. Remove the sausages from the skillet and increase the heat to reduce the liquid for a few minutes until a sauce consistency is reached, stirring frequently. Taste and season. Serve the brats topped with the onions and sauce and enjoy!
  • 1 pack Hartlief Lamb Bratwurst
  • 2 white or red onions diced*
  • Cooking oil
  • Stock of choice