HOMEMADE APPLE BRATWURST RECIPE RECIPES

BRATS, ONIONS, AND APPLES RECIPE | ALLRECIPES

Brats, Onions, and Apples Recipe | Allrecipes image

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 Everyday Cooking

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
4 bratwurst
2 apple, cored and sliced
1 sweet onion, sliced
2 (12 fluid ounce) cans or bottles beer
salt and ground black pepper to taste

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, CarbohydrateContent 23.2 g, CholesterolContent 51.5 mg, FatContent 26.7 g, FiberContent 2.3 g, ProteinContent 11.7 g, SaturatedFatContent 9.5 g, SodiumContent 820.7 mg, SugarContent 8.8 g

HOMEMADE BRATWURST RECIPE - FOOD.COM

Homemade Bratwurst Recipe - Food.com image

The following recipe will make about 5 pounds of great bratwurst at a fraction of the cost of buying it at the grocery store-give it a try! Try serving bratwurst burgers the next time you grill. Condiments range from the traditional-Kraut and a good German Mustard, to my favorite way which is mayo, German mustard, ketchup, thick slices of tomato and leaf lettuce on a crusty, grilled bun. Delish! Cooking time is the amount of time mixture sits in the fridge.

Total Time 24 hours 30 minutes

Prep Time 30 minutes

Cook Time 24 hours

Yield 5 pounds

Number Of Ingredients 14

Ingredients

3 lbs pork (I use butt as the fat ratio is perfect)
2 lbs lean beef
2 eggs
1 cup beer
1 1/2 teaspoons black pepper, ground
1 teaspoon cayenne pepper
1 teaspoon paprika (I use smoked)
1/2 teaspoon nutmeg
1 tablespoon dry mustard (I use Colemans)
1 tablespoon coriander
1 teaspoon sage, ground
5 teaspoons salt
2 teaspoons sugar, white
2 teaspoons onion powder

Steps:

Cut the pork and beef into 2 inch cubes.
Grind through a 1/4 inch grinding plate.
If you do not have a meat grinder you can pulse it in your food processor in SMALL batches.
In a small mixing bowl beat eggs and beer together until well blended.
Add dry ingredients.
In a large mixing bow combine the ground meat and wet mixture until well incorporated.
Cover with plastic wrap and refrigerate 2 hours, up to 24.
The longer the better.
At this point you can either stuff into casings or wrap in 1 pound packages which is what I do, then freeze.

Nutrition Facts : Calories 944.4, FatContent 48.5, SaturatedFatContent 18.3, CholesterolContent 429.9, SodiumContent 2653.9, CarbohydrateContent 5.7, FiberContent 0.8, SugarContent 2.1, ProteinContent 113

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