Sausages With Apples and Onions
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter
- 3large yellow onions, cut in ¼-inch half-moons (about 4 cups)
- Salt and pepper
- 1bay leaf
- 2cloves
- 3allspice berries
- ½teaspoon caraway seeds
- 1thyme sprig
- 4large tart apples, peeled and cut into ½-inch slices (about 4 cups)
- 8bratwurst or other sausages, about 3 to 4 ounces each
- Parsley sprigs, for garnish (optional)
Nutritional analysis per serving (6 servings)
623 calories; 47 grams fat; 18 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 31 grams carbohydrates; 6 grams dietary fiber; 16 grams sugars; 20 grams protein; 1125 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 2 tablespoons butter in a large cast-iron skillet or wide, heavy-bottomed pot over medium-high heat. Add onions, season generously with salt and pepper and stir to coat with butter. Add bay leaf, cloves, allspice, caraway and thyme. Cook, stirring frequently, until soft and nicely browned, about 10 minutes. Reduce heat as necessary to keep onions from browning too quickly.
- Step 2
Remove onions from pan and arrange on a platter. Put 2 more tablespoons butter in pan, and add apples. Raise heat to medium-high and brown apples on both sides, using a spatula to turn them, 2 to 3 minutes per side. Remove apples and arrange them on top of onions. Keep platter warm in a low oven.
- Step 3
Keep stovetop heat at medium and place sausages in pan in one layer. Prick each sausage in several places with the tip of a sharp paring knife or toothpick.
- Step 4
Let sausages brown slowly on one side (check their progress by turning them over with a fork or tongs) for 6 to 8 minutes. Lower the temperature if they're browning too quickly.
- Step 5
Turn sausages over, and add ½ cup water to the pan. Let water evaporate completely, then continue to let sausages brown slowly for about 5 more minutes. (Cooking sausages at too high a temperature will cause them to burst; err on the cooler side.)
- Step 6
To serve, place cooked sausages in the center of the onion-apple mixture on platter. Garnish with parsley, if desired.
Private Notes
Comments
Never prick a brat, just cook it on lower heat. They get too dry. Looks like he used precooked brats. They're aweful. From the brat capital of the world, Sheboygan Wisconsin.
Some of the more commonly available tart apples include: Granny Smith, Pink Lady, Braeburn, McIntosh, Jonathan, Empire, and Cortland.
For a twist, try pears! Anjou; Bosc; Bartlett, and if you want to go very German, go for Forelle pears-- they're native to where Brats were ummm...invented. Yumm city! I'm of Chinese descent, and I cook this sort of stuff often for my Asian relatives & they're always angling for second helpings. As always, wearing of lederhosen is very personal decision.
A classic German dish: ,Himmel und Erde‘= heaven and earth, panfried blood and liversausage , mash of potatoes and apples with panfried onions. Super delicious.
Aldi's Deutsche Kuche Uncured Bavarian Bratwursts are authentic and fantastic. The best brats you can buy in a grocery store outside of Wisconsin or the Dakotas.
This is a great autumn meal. I used white Dietz & Watson brats, a mix of Granny Smith and cosmic crisp apples. Didn’t peel. Used apple cider instead of water, otherwise followed recipe. Might try putting it all together and doing in the oven as someone suggested, but not sure you’d get the nice browning that way. I think this would work well with a pork tenderloin, brown then finish in oven for ten minutes. Mashed potatoes would be nice with this.
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