Bratwurst with Caramelized Shallots & Apples
Yield
2 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
shallots
|
*
|
| 1 ½ | tablespoons |
olive oil
|
|
| 1 | tablespoon |
butter, unsalted
|
|
| 8 | cups |
chicken broth
|
|
| 2 | small |
apples
pippin or granny smith |
*
|
| ½ | pound |
bratwurst
|
* |
| ⅓ | head |
napa (Chinese) cabbage
|
*
|
| ½ | teaspoon |
caraway seeds
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
shallots
|
*
|
| 23 | ml |
olive oil
|
|
| 15 | ml |
butter, unsalted
|
|
| 1.9 | l |
chicken broth
|
|
| 2 | small |
apples
pippin or granny smith |
*
|
| 226.8 | g |
bratwurst
|
* |
| 0.3 | head |
napa (Chinese) cabbage
|
*
|
| 2.5 | ml |
caraway seeds
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Prepare ingredients: Peel and trim shallots and separate into sections.
Peel apples, cut into eighths, and core.
Cook bratwurst, halve lengthwise, and cut on the diagonal into ½-inch wide pieces.
Halve napa cabbage and shred.
In a large, heavy-bottomed saucepan, cook shallots in oil and 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.
