🍺 Honey-Mustard Beer Roasted Sausages
A “set-it-and-forget-it” method that makes sausages juicy inside with a sticky, bronzed glaze. Everything happens in one foil pan!
Ingredients
- 2 lb (900 g) bratwurst or Italian sausages
- 1 cup (240 ml) lager or ale (sub chicken broth)
- 2 Tbsp Dijon mustard
- 2 Tbsp whole-grain mustard (optional, for texture)
- 3 Tbsp honey (or brown sugar)
- 1 Tbsp apple cider vinegar
- 1 small onion, thinly sliced (optional)
- 1 Tbsp olive oil or melted butter
- ½ tsp garlic powder
- ½ tsp black pepper; fine salt to taste
- Fresh parsley, chopped (garnish)
Instructions (Revolutionary Foil-Pan Method)
- Preheat oven to 425°F / 220°C. Set a rack in the center.
- Make the bath: In a disposable foil pan (or 9×13 inch pan), whisk beer, both mustards, honey, vinegar, oil/butter, garlic powder, pepper, and a pinch of salt. Scatter onion slices, if using.
- Add sausages: Lay sausages in the pan and turn to coat. The liquid should come about ¼ up the sides—add a splash more beer if needed.
- Roast & steam (juicy phase): Bake 15 minutes. The beer gently steams the sausages so they plump without splitting.
- Glaze & brown: Turn sausages, spoon pan juices over them, and bake another 12–15 minutes until deeply browned and sticky. For extra color, broil 1–2 minutes.
- Finish: Toss sausages in the glossy sauce, rest 5 minutes, sprinkle with parsley, and serve straight from the pan.
Serve With
Buttered rolls, roasted potatoes, grainy mustard, sauerkraut, or a simple green salad.
⏱️ Total time: ~35 minutes • 🍽️ Serves: 4–6
