Recipe: Bratwurst with Caramelized Shallots and Apples

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