1 Red Onion, sliced
1/2 c Water or Stock
Heat a large cast iron skillet with a drizzle of canola oil over medium-high heat until it just starts to smoke.
With a fork, poke a few holes on each side of the bratwurst sausage to keep them from bursting while they cook.
Place the truffle brats in the hot skillet, then place the onions around them.
Stir the onions to spread them around and to coat with oil.
Cook the brats for about 4 minutes per side, or until they are nicely browned.
Carefully pour 1/2 cup water in the skillet, then immediately cover and reduce the heat to medium-low.
Cook covered for about 10 more minutes, or until the internal temperature reaches 160 degrees.
Remove the lid and the brats from the skillet.
Increase the heat and season the onions with salt and continue to cook the onions for a few more minutes to reduce the liquid.
Serve the sausages topped with the onions and Truffleist Truffle Mustard.