Cider Glazed Brats With Apples And Onions Food
BRATS, ONIONS, AND APPLES
A very hearty meal that's good in the autumn or winter. Lots of flavor and very much a comforting meal after a long day in the cold. It pairs well with coleslaw.
Provided by Meg Maples
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium heat. Cook bratwurst in hot oil until browned, 2 to 3 minutes per side. Remove bratwurst to a plate, reserving drippings in the skillet.
- Stir apple and onion slices into the reserved drippings; cook and stir until the onion softens, about 6 minutes. Return bratwurst to the skillet, nestling them into the onion mixture. Pour beer over the sausages; season with salt and pepper.
- Bring the beer to a simmer, reduce heat to medium-low, and cook until the the bratwurst is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 427.7 calories, Carbohydrate 23.2 g, Cholesterol 51.5 mg, Fat 26.7 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 9.5 g, Sodium 820.7 mg, Sugar 8.8 g
CIDER-GLAZED BRATS WITH APPLES AND ONIONS
This sweet cider glaze, slow-simmered with apples, brown sugar and onions, is the perfect complement to smoky bratwurst links.
Provided by By Arlene Cummings
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- In 12-inch skillet, melt butter over medium heat. Add onion; sprinkle with salt and pepper. Cook onions about 5 minutes, stirring occasionally.
- Add bratwurst links; increase heat to medium-high. Cook about 8 minutes or until bratwurst are brown on all sides. Stir in apple cider and brown sugar. Heat to boiling. Reduce heat to medium; simmer about 5 minutes. Remove bratwurst from skillet; place on plate. Cover; set aside.
- Add apple to skillet; cook 10 minutes or until apple softens and sauce thickens. Return bratwurst to skillet. Serve.
Nutrition Facts : ServingSize 1 Serving
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- In a small bowl mix the mustard ingredients. Cover and let stand at room temperature until ready to serve.
- Prepare the grill for direct cooking over high heat (450° to 550°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
- Brush the cooking grates clean. Put the hard cider, onions, and bratwurst into a large disposable foil pan. Place the pan over direct high heat, close the lid, and bring the liquid to a simmer. Continue simmering until the brats are evenly colored and have lost their raw look, about 20 minutes, turning them occasionally. If the liquid starts to boil, move the pan over indirect heat to prevent the bratwurst from splitting open.
- Lower the temperature of the grill to medium heat (350° to 450°F). Transfer the brats to another large disposable foil pan. Strain the onions in a colander over the pan with the brats (the liquid will keep the brats warm while you cook the onions). Return the onions to the original pan and stir in the brown sugar. Cook the onions over direct medium heat, with the lid closed, until they are golden brown, about 15 minutes, stirring occasionally. Move the onions over indirect heat to keep them warm.
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