Bratwurst with Apples and Onions

8 Bratwurst
2 medium White Onions, cut in wedges
3 large Red Apples, cored, and cut in wedges
2 Tbsp Butter
1 cup Water
1 cup Hard Cider
1 tsp Dry Mustard
1 tsp Caraway Seed


  • In a large skillet, combine the Water and Bratwurst.
  • Heat on medium heat bringing to a boil and poaching the Bratwurst until all the water is gone; Remove from the pan and set to the side.
  • In a small bowl combine the Butter, Dry Mustard, and Caraway Seed.
  • Add the compound Butter, Onions and Apples to the skillet and saute in the butter for 3 minutes.
  • Slice the sausage diagonally into slices and add to the skillet.
  • Add the Cider, and reduce to lowest heat
  • Cook for about 10 minutes and serve

NOTES: You can use any sausage you prefer, but Bratwurst is my favorite. Additionally, you can use a lager instead of hard cider. This dish is a perfect Autumn dish, and its origins are Alsatian/German/North French.


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