Someday soon it will be fall. Today, we are baking in more of summer’s heat, but the calendar says it is nearly the middle of September. So which is it — summer or fall? Brats are one of those foods that make a tasty transition from summer’s sizzling heat to a fall tailgate party.
If you read my blog post at the Kansas City Star’s Chow Town Blog, you are now in on a foodie secret that traveled by word-of-mouth across the county. The best brats in the country are just a little way down the road from me—at Kurzweil’s Country Meats on Highway 7 between Harrisonville and Clinton, MO. I don’t mean just any ole’ brat—I mean mouthwatering brats in every flavor imaginable. They make over 30 different kinds. My current fav is a pear and blue cheese brat. My-oh-my! Be sure to read the entire post, because this great Missouri smokehouse packs and ships their brats all over the country.
Now, lets serve those brats–and this is one of my favorite toppings. Even if you aren’t lucky enough to be serving smokehouse specialty brats, this easy onion and mustard marmalade transforms everyday brats into something special. It is great to make the topping ahead, cover and refrigerate it. Then take it to the tailgate party and top the brats as they come hot off the grill. I also love to roast pork tenderloins or pork loin roasts and spoon this wonderful caramelized onion topping over them. Roxanne will quickly tell you that I enjoy sweeter sauces on meat—and this one is packed with flavor and adds a scrumptious zing to the brat or roast.
So enjoy the weather, whatever it may be, and serve up brats with your own signature topping. It makes me hungry just thinking about them.
Caramelized Onion and Mustard Marmalade
2 tablespoons butter
1 large sweet yellow onion, halved and thinly sliced
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
Melt butter in a medium-size skillet over medium heat. Add onion and salt. Cook, uncovered, stirring frequently until onions just begin to cook. Reduce heat to medium-low and cook, uncovered, stirring frequently, until onions become amber in color and are very tender, about 15 to 25 minutes. Stir in brown sugar and cook, stirring frequently, 1 to 2 minutes or until the sugar is melted. Stir in mustard and vinegar. Cook, stirring frequently until hot and bubbly.
Makes about 2/3 cup.