Recipes

Bratwurst with Apples & Onions

One of the most popular types of sausage in Germany is this delicately seasoned pork sausage. It’s perfect as an appetizer, ideal for breakfast or an entree at a casual weekend brunch.

Bratwurst with Apples & Onions

One of the most popular types of sausage in Germany is this delicately seasoned pork sausage. It’s perfect as an appetizer, ideal for breakfast or an entree at a casual weekend brunch.
 
 
Ingredients

6 Bratwurst, precooked
1 Tbsp. butter
1 Tbsp. vegetable oil
1 onion, thinly sliced
1 apple, thinly sliced
2 Tbsp. flour
1 1/2 cups chicken broth
1 Tbsp. vinegar
1 Tbsp. honey
Directions

Place in a pan of water and bring to boil. Turn heat to low. Simmer for 10 minutes. Both precooked and fresh bratwurst may be heated in this manner. Grill or sauté until lightly browned. In a frying pan heat butter and vegetable oil, add bratwurst and brown. Take out and set aside. Add onion and apple, sauté until lightly browned; add flour. Combine well; add chicken broth, vinegar and honey; stir until it comes to a boil. Simmer five minutes. Return bratwurst to pan and continue simmering for five minutes.
Recipe Tips: Brown and serve as an hors d’oeuvre or on a french roll topped with sauerkraut. For an easy sauce, mix equal parts of Dijon mustard and catsup.
Products featured in this recipe:

Ingredients

6 Bratwurst, precooked
1 Tbsp. butter
1 Tbsp. vegetable oil
1 onion, thinly sliced
1 apple, thinly sliced
2 Tbsp. flour
1 1/2 cups chicken broth
1 Tbsp. vinegar
1 Tbsp. honey

Directions

Place in a pan of water and bring to boil. Turn heat to low. Simmer for 10 minutes. Both precooked and fresh bratwurst may be heated in this manner. Grill or sauté until lightly browned. In a frying pan heat butter and vegetable oil, add bratwurst and brown. Take out and set aside. Add onion and apple, sauté until lightly browned; add flour. Combine well; add chicken broth, vinegar and honey; stir until it comes to a boil. Simmer five minutes. Return bratwurst to pan and continue simmering for five minutes.
Recipe Tips: Brown and serve as an hors d’oeuvre or on a french roll topped with sauerkraut. For an easy sauce, mix equal parts of Dijon mustard and catsup.
Products featured in this recipe: