BRATWURST WITH CARAMELIZED SHALLOTS AND APPLES
1/2 lb bratwurst
5 large shallots, peeled, trimmed and separated into sections
1 1/2 tbsp olive oil
1 tbsp unsalted butter
8 cups chicken stock, divided use
2 small pippin or granny smith apple, peeled, cored and cut into eighths
1/3 Napa cabbage head, halved and shredded
1/2 tsp caraway seeds
Salt and pepper (to taste)
Cook bratwurst, halve lengthwise, and cut on the diagonal into 1/2-inch wide pieces.
In a large, heavy-bottomed saucepan, cook shallots in oil and butter over moderately high heat, stirring frequently, until browned, about 7 to 8 minutes.
Add 2 cups stock and cook until nearly all the liquid has evaporated, about 17 to 18 minutes.
Add apples and cook, stirring gently, for 1 minute. Add remaining 6 cups stock along with the bratwurst, cabbage and caraway seeds; cook until sausage is heated through and apples are tender, 7 to 8 minutes.
Season with salt and pepper and serve immediately.
Makes 4 Servings
Source: Chicago Sun Times, November 6, 1996
1/2 lb bratwurst
5 large shallots, peeled, trimmed and separated into sections
1 1/2 tbsp olive oil
1 tbsp unsalted butter
8 cups chicken stock, divided use
2 small pippin or granny smith apple, peeled, cored and cut into eighths
1/3 Napa cabbage head, halved and shredded
1/2 tsp caraway seeds
Salt and pepper (to taste)
Cook bratwurst, halve lengthwise, and cut on the diagonal into 1/2-inch wide pieces.
In a large, heavy-bottomed saucepan, cook shallots in oil and butter over moderately high heat, stirring frequently, until browned, about 7 to 8 minutes.
Add 2 cups stock and cook until nearly all the liquid has evaporated, about 17 to 18 minutes.
Add apples and cook, stirring gently, for 1 minute. Add remaining 6 cups stock along with the bratwurst, cabbage and caraway seeds; cook until sausage is heated through and apples are tender, 7 to 8 minutes.
Season with salt and pepper and serve immediately.
Makes 4 Servings
Source: Chicago Sun Times, November 6, 1996
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Pork Pot au Feu Dijon and Champagne Cabbage with Menu Suggestions (serves 12)
- BBQ Skillet (using barbecue sauce)
- Apple Smothered Pork Medallions
- Honey and Herb Pork Roast (with marinade using beer, honey and Dijon mustard)
- Garlic and Rosemary Pork Tenderloin
- Creamed Ham on Corn Bread Squares
- Tuscan Herb-Infused Roast Pork Loin (Arista)
- McCall's Cooking School Sweet and Sour Pork
- Ruby Tuesday's Memphis Dry Rub Ribs (copycat)
- Company's Coming Pork Roast
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute