Recipes

Oktoberfest Orchard & Onion Beer Brats with Claire Robinson

This isn't your traditional Oktoberfest weisswurst. “How to MEAT” is back with Claire Robinson for a special Oktoberfest set of episodes. We'll use the sweet and savory combo of apples and onions to kick these brats into gear. Recipe for Schaller & Weber Courtesy of Claire Robinson, 2017

Oktoberfest Orchard & Onion Beer Brats with Claire Robinson

This isn't your traditional Oktoberfest weisswurst. “How to MEAT” is back with Claire Robinson for a special Oktoberfest set of episodes. We'll use the sweet and savory combo of apples and onions to kick these brats into gear. Recipe for Schaller & Weber Courtesy of Claire Robinson, 2017
 
 
Ingredients

4 Schaller & Weber cooked Bratwurst
4 Schaller & Weber Bauernwurst
3 tablespoons butter
1 large or 2 small Vidalia onions, peeled and sliced
3 large granny smith apples, cored and sliced
Kosher salt and freshly cracked black pepper
3-4 cans or bottles of lager or your favorite beer
Schaller & Weber Horseradish Mustard, to taste
Potato Buns or other hoagie type rolls, toasted if desired
Directions

  • Melt butter in a large skillet or dutch oven, placed on stovetop over medium heat. Add onions, and stir, allowing them to begin to sweat. Once they start to color light brown, add apples and season with salt and pepper to taste.
  • Continue to cook, stirring or tossing every minute or so, until a deeper golden color coats onions. At this point, add sausages spacing them on top on onions and apples.
  • Pour over beer, ensuring beer is covering about half way up the side of sausages. Bring to a boil and reduce to a low simmer.
  • Cook until warmed through, about 8-10 minutes, for cooked sausages; and cook covered approximately 25 minutes if using fresh sausages, or until a meat thermometer reads 160 degrees.
  • Products featured in this recipe:

    Ingredients

    4 Schaller & Weber cooked Bratwurst
    4 Schaller & Weber Bauernwurst
    3 tablespoons butter
    1 large or 2 small Vidalia onions, peeled and sliced
    3 large granny smith apples, cored and sliced
    Kosher salt and freshly cracked black pepper
    3-4 cans or bottles of lager or your favorite beer
    Schaller & Weber Horseradish Mustard, to taste
    Potato Buns or other hoagie type rolls, toasted if desired
    Directions

  • Melt butter in a large skillet or dutch oven, placed on stovetop over medium heat. Add onions, and stir, allowing them to begin to sweat. Once they start to color light brown, add apples and season with salt and pepper to taste.
  • Continue to cook, stirring or tossing every minute or so, until a deeper golden color coats onions. At this point, add sausages spacing them on top on onions and apples.
  • Pour over beer, ensuring beer is covering about half way up the side of sausages. Bring to a boil and reduce to a low simmer.
  • Cook until warmed through, about 8-10 minutes, for cooked sausages; and cook covered approximately 25 minutes if using fresh sausages, or until a meat thermometer reads 160 degrees.
  • Products featured in this recipe: