Slow-Cooked Bratwurst and Beer-Braised Beans
Ingredients
- 8 bratwurst sausages
- 800 g haricot beans
- 330 ml lager beer
- 2 onion
- 2 tbsp wholegrain mustard
- 1 tsp caraway seeds
- 1 tbsp apple cider vinegar
- 1 tbsp sunflower oil
Nutrition (per serving)
- Calories
- 804 kcal
- Protein
- 34.4 g
- Carbohydrate
- 40.4 g
- of which sugars
- 7.9 g
- Fat
- 50.5 g
- of which saturates
- 17.2 g
- Fibre
- 14 g
- Salt
- 4.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oil in a large lidded casserole. Brown the bratwursts for 5 minutes, turning, then remove and set aside.
- 2
Slice the onions into half-moons and fry in the same pan for 8 minutes until golden and softened.
- 3
Stir in the caraway seeds and mustard, then pour in the lager. Scrape up any bits from the bottom of the pan.
- 4
Drain and rinse the haricot beans and add to the pan with the vinegar. Nestle the bratwursts back in.
- 5
Cover and cook on a low heat for 30 minutes. Remove the lid for the final 10 minutes to reduce the sauce. Serve with rye bread.
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