The idea for this recipe has been kicking around in my head for at least two years – I wish I had made it sooner! This one is definitely going to be in our rotation in the fall. The brats are savory and the touch of cheddar was the perfect combination with the nearly-caramelized onions and thinly sliced apples.
This recipe is so straightforward with minimal ingredients – the best kind, right? You start by searing the brats. Then, you’ll add the onions with butter and get them to that just barely caramelized state. Add some apple slices and sautee until they’re soft, then pop the brats back in with a cider and beer and let it all simmer together until the brats are cooked through.
That combination of the onions and apples really helps to ring in the fall season! And it’s such an easy recipe it’s perfect for a quick weeknight meal.
Apple Cider and Beer Braised Bratwurst with Onions, Apples & Mustard
Ingredients
- 1 tbsp butter
- 1 package of bratwurst, ~5 links I used a cheddar flavor that was delicious with the apple
- 6 small onions, thinly sliced
- 2 tbsp butter, plus more for sauteeing if needed
- 2 gala apples, thinly sliced
- 2 tbsp dijon mustard
- 1 1/2 c apple cider
- 1/2 c beer
Instructions
- Heat 1 tbsp of butter over medium heat in pan with sides high enough to hold onions and braising liquid.
- Sear brats on each side, about 3 minutes, or until a nice browned mark appears.
- Remove brats from the pan; melt 2 tbsp of butter over medium heat.
- Add sliced onions and sautee until just beginning to caramelized (very soft, and they start to smell sweet). Add butter as needed to keep onions moist enough to be caramelized and not brown too much.
- Add sliced apples and satuee until just softened.
- Add cider and beer, scraping up any brown bits on the bottom of the pan. Bring to a boil.
- Add 2 tbsp of dijon mustard and stir to combine.
- Add brats back to the mixture, lower to a simmer and put cover on pan. Allow to cook for about 20 minutes or until brats reach internal temp of 160 (refer to brat package for exact internal temperature required).
