Chicken Beer Brats & Onions

Even though we love the convenience of our individually-wrapped Chicken Bratwurst, once in a while you’ve got to take the time to give them a beer & onion bath.

Ingredients

• 4-8 Gilbert’s Chicken Brats (would also be delicious with Bourbon Apple Chicken Sausages)
• 2 sweet onions, thinly sliced
• 12 oz beer — lager or amber ale (I used an Oktoberfest lager)
• 1 tbsp butter
• 1/2 tsp salt + 1/2 tsp pepper
• 1 tsp dried thyme leaves
• 1 beef bouillon cube
• For serving: buns, whole grain mustard, etc

Instructions

1. Heat a cast iron pan or heavy skillet over medium heat. Spray with some olive oil spray and add chicken sausages. Cool until outside is golden and crispy, 4-5 minutes. Remove and set aside.
2. Melt butter in the skillet and add the onions, salt, and pepper. Cool until onions are softened and starting to slightly darken in color, ~7-9 minutes.
3. Add thyme and a few ounces of the beer to deglaze the pan. Scrape up any browned bits and add the rest of the beer and bouillon cube. Bring to a simmer.
4. Using a fork, poke several holes all over the sausages and return to the pan. Simmer on low until most of the liquid has evaporated, about 15 minutes. Enjoy!