Cider Braised Bratwurst With Apples Recipe 435

CIDER-GLAZED BRATS WITH APPLES AND ONIONS

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.

BRATS, ONIONS, AND APPLES

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).

GRILLED BRATWURST WITH BRIE AND SPIRAL APPLE SLAW

Steps:

• For the bratwurst: Prepare a gas grill for medium-high heat. Grill the bratwurst until cooked through (160 degrees F on an instant-read thermometer), turning once, 20 to 25 minutes.
• For the slaw: Meanwhile, in a large bowl, whisk together the vinegar, honey, mustard, dill, 1/2 teaspoon salt and a generous grinding of black pepper. Whisk in the olive oil to make a dressing.
• With a spiral slicer, cut the apples and carrot into spirals; add to the dressing. Add the scallions and toss well. Refrigerate the slaw until ready to serve.
• When the brats are nearly finished cooking, brush the cut sides of the pretzel buns lightly with melted butter and grill, cut-side down, on the upper shelf until crisp at the edges, 1 to 2 minutes. Turn the buns cut-side up and top with the sliced brie; grill until the brie just begins to melt, about 1 minute.
• Serve the bratwurst on the buns, topped with slaw. Serve any extra slaw on the side.

CIDER-BRAISED BRATWURST WITH APPLES RECIPE - (4.3/5)

Steps:

• Heat olive oil in a large skillet over medium heat. Add bratwurst and brown well on all sides, about 5 minutes total. Transfer bratwurst to a plate and set aside. Add onion to the skillet and cook, stirring often, until it begins to brown, 2 to 3 minutes. Add apple slices, thyme, salt and pepper; stir to mix. Return bratwurst to the skillet, nestling the sausages down into the apple/onion mixture. Pour cider over sausages, loosely cover the skillet with its lid or a piece of foil (so steam can escape) and reduce heat to medium-low. Braise until sausages are cooked through and apples are nearly tender, about 20 minutes. Transfer sausages to a plate and cover with foil to keep warm. Reduce the cooking liquids over medium heat for 2 to 3 minutes. To serve, arrange bratwurst on individual plates, spoon the apple mixture alongside and drizzle with the cooking liquids. Makes 4 servings.

CIDER BRINED BRATS

Steps:

• 1. In a large saucepan over medium high heat, combine onion, vinegar,garlic and water. Bring to a boil, then reduce heat to low. Simmer for 10 minutes.
• 2. While brine is simmering, prepare brats by piercing each one all over six to eight times with a fork.
• 3. Place bratwurst in the simmering water. Cover and continue to simmer 20 minutes. Do not boil.
• 4. Remove brats. Grill or pan-fry immediately or refrigerate for up to two days. try serving with Rosemary Bacon Kraut https://www.justapinch.com/recipes/side/vegetable/rosemary-bacon-kraut.html

CIDER-BRAISED TURKEY THIGHS WITH POTATOES AND APPLES

Steps:

• 1 Position a rack in the middle of the oven and preheat to 350 degrees
• 2 Season the turkey thighs all over generously with salt and pepper
• 3 In a large Dutch oven, preferably enameled cast-iron and oval, over medium-high heat, heat the olive oil until shimmering
• 4 Place two of the thighs skin side down in the pot and sear until dark golden brown (the pieces should release easily once browned), 3 to 4 minutes, using a splatter screen as needed
• 5 Flip over and cook until the other side is dark golden brown as well, another 3 to 4 minutes, adjusting the heat as necessary
• 6 Some browning on the bottom of the pan (the fond) is good
• 7 Transfer the thighs to a large, rimmed baking sheet or platter and repeat with the remaining pieces
• 8 Reduce the heat to medium
• 9 Pour off all but about 1 tablespoon of the rendered turkey fat (you can strain and refrigerate the excess to save for roasting vegetables)
• 10 Remove any burned pieces of meat or skin
• 11 Add the garlic to the pan and cook, stirring constantly, until fragrant and golden but not browned, 30 seconds to 1 minute
• 12 Add the cider vinegar to the pan, minding the vigorous bubbling and steam
• 13 Using a spatula or wooden spoon, scrape up any browned bits on the bottom of the pan
• 14 Stir constantly, cooking until the vinegar has reduced to about 1 tablespoon
• 15 Pour in the hard cider, scrape up any browned bits again, add 10 of the thyme sprigs and the bay leaves, and return the heat to medium-high
• 16 Let the cider bubble away until it has reduced by around two-thirds, 8 to 10 minutes (if you're using a round Dutch oven, you may want to take it a bit farther because the liquid won't cook down as readily in the oven)
• 17 Turn off the heat
• 18 Place the potatoes, carrots and apple wedges in the bottom of the pan
• 19 Season with salt and pepper
• 20 Arrange the browned turkey thighs on top, overlapping as little as possible
• 21 Cover, place the pan in the oven and braise for about 40 minutes, or until the turkey registers 155 to 160 degrees on an instant-read thermometer
• 22 (Don't be surprised if this takes longer if your ingredients are more overlapped due to the shape or size of your Dutch oven
• 23 ) Remove the lid and continue cooking until the meat reaches at least 165 degrees (a little higher is fine, as dark meat is forgiving) and the vegetables are tender, an additional 5 to 10 minutes
• 24 Discard the bay leaves and, if desired, the thyme sprigs
• 25 Let the braise rest for at least 10 minutes, as it will be very hot
• 26 You can return the lid to the pan if you're trying to keep it warmer longer - the Dutch oven will insulate it well
• 27 Sprinkle with the leaves from the remaining thyme sprigs, then serve directly from the pot, making sure to include plenty of the braising liquid
• 28 VARIATION: If you want to use chicken thighs, cut the vegetables a little smaller so they will cook through faster
• 29 Aim for 30 minutes covered in the oven and then take the lid off until the chicken is finished, an additional 15 to 20 minutes