German Style Sausage with Apple & Hard Cider
From one of my mother's cookbooks - taste of Germany cookbook...
- 2 Tbsp
- olive oil
- links, veal, beef or chicken bratwurst
- mcintosh apples left unpeeled, sliced
- medium onions, sliced
- salt & ground pepper, to taste
- 1 c
- hard apple cider
- 2 Tbsp
- brown sugar
- 1/3 c
- a good grainy mustard
- 1 Tbsp
- loaf pumpernickel raisin bread, sliced
How to Make German Style Sausage with Apple & Hard Cider
- 1Preheat broiler.
Place a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons, and a half inch of water. Prick the sausages and place them into the pan. Cover and bring the liquids to a bubble then reduce the heat to medium-low and simmer the sausages in the water until cooked through, 8-9 minutes. Remove the lid, let the water cook away and crisp and caramelize the skins of the sausages, 4-5 minutes more.
- 2Remove the sausages from the pan and add the apples and onions, season with salt and pepper, and cook until tender, 4-5 minutes. Add the hard cider, brown sugar and grainy mustard, and bring up to a bubble. Add the sausages back to the pan and cook until the liquids have reduced a bit and thickened up, 3-4 minutes.
- 3While everything is simmering, toast a few slices of pumpernickel bread under the broiler and butter them. Serve the sausages with some noodles and buttered pumpernickel toast alongside.