Queen City Metts
Experience the bold, smoky flavors of Cincinnati with this Queen City Metts recipe, a true homage to the region's love for robust sausages and beer-infused meals. Juicy mettwurst links are simmered to perfection in a savory blend of lager-style beer, caramelized onions, and aromatic spices, then finished with a quick sear for a tantalizing char. Nestled in warm hoagie buns and crowned with tangy Dijon mustard and optional sauerkraut, these sausages offer the perfect balance of hearty and zesty. Whether you're hosting a backyard grill-out or simply craving comfort food, these beer-braised Queen City Metts are sure to be a crowd-pleaser. Try serving them with classic sides like potato salad or pickles for an authentic Cincinnati-inspired feast!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 6 links mettwurst sausages
- 12 ounces lager-style beer
- 1 large yellow onion
- 12 ounces water
- 2 tablespoons butter
- 6 pieces hoagie buns
- 6 teaspoons dijon mustard
- 1 cup sauerkraut (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Slice the large yellow onion into thin rings and set aside.
In a large skillet or wide pot, melt the butter over medium heat.
Add the sliced onions to the skillet and sprinkle with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the onions are soft and slightly caramelized.
Add the mettwurst sausages to the skillet in a single layer. Pour in the beer and water, ensuring the sausages are mostly submerged. Bring the liquid to a gentle simmer over medium heat.
Cover the skillet with a lid and simmer for 20 minutes, ensuring the sausages are cooked through and infused with the beer and onion flavors. Turn the sausages halfway through cooking for even flavor development.
While the sausages are simmering, warm the hoagie buns by either wrapping them in foil and placing them in a 350°F oven for 5-7 minutes or briefly toasting them on a grill or stovetop.
Once the mettwurst sausages are cooked, remove them from the skillet and briefly sear them on a grill or grill pan over medium-high heat for 1-2 minutes per side to achieve a smoky char (optional but recommended).
Place one cooked sausage into each warmed bun. Top with prepared onions from the skillet, a dollop of Dijon mustard, and a spoonful of sauerkraut if desired.
Serve immediately alongside your favorite sides like potato salad or kettle chips for a classic Queen City meal.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.9 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 287 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
