Duke Kahanamiter Recipe

Prep onions

Thinly slice the yellow onion into half-moon slices until you have about 1 cup packed. This will become the bright, tangy relish that complements the bratwurst.

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they begin to soften and become translucent, about 4–5 minutes.

Add 2 tablespoons apple cider vinegar, 1 teaspoon brown sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pan. Stir to combine, reduce heat to low, and simmer gently for 3–4 minutes until the vinegar has mostly reduced and the onions are glossy but still have a little bite. Remove from heat and set aside.

Cook the bratwurst: Heat a large skillet or cast-iron pan over medium heat. Add the bratwurst links and brown them on all sides, about 6–8 minutes, turning occasionally to get an even caramelization. If the brats are raw, reduce heat to medium-low, add a splash of water or beer (about 1/4 cup), cover, and simmer for an additional 6–8 minutes until cooked through to 160°F (71°C). If using pre-cooked brats, cook until heated through and nicely browned, about 6–8 minutes total.

While the brats finish, split the rolls and toast them cut-side down in a separate pan or under a broiler until lightly golden, about 2 minutes. Spread 1 teaspoon Duke's mayonnaise on the bottom half of each roll and 1 tablespoon yellow mustard on the top half.

Place a slice of sharp cheddar on the bottom half of each toasted roll so it begins to melt from the warm bread and sausages.

Transfer the cooked bratwurst to the rolls (one brat per roll). Spoon a generous portion (about 1/4 cup) of the warm onion relish over each brat.

After removing the bratwurst from the skillet, keep the pan over medium heat and pour in 1 cup beer to deglaze, scraping up browned bits from the bottom with a wooden spoon.

Whisk in 1 teaspoon Dijon mustard and simmer the beer for 3–4 minutes until it reduces slightly and thickens to a light sauce consistency.

Stir in 1 tablespoon butter, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning. Spoon about 1 tablespoon of this pan sauce over each assembled sandwich for extra depth and a nod to the Duke Kahanamiter's beer-forward character.