Sausages With Apples and Onions Recipe (2024)

Never prick a brat, just cook it on lower heat. They get too dry. Looks like he used precooked brats. They're aweful. From the brat capital of the world, Sheboygan Wisconsin.

Some of the more commonly available tart apples include: Granny Smith, Pink Lady, Braeburn, McIntosh, Jonathan, Empire, and Cortland.

anyone who is concerned with what they are eating should be able to deduce from the ingredient list whether or not any recipe would fit their requirements. If you need to read a chart to find out if the food suits you, you'd be better off just eating the chart.

For a twist, try pears! Anjou; Bosc; Bartlett, and if you want to go very German, go for Forelle pears-- they're native to where Brats were ummm...invented. Yumm city!I'm of Chinese descent, and I cook this sort of stuff often for my Asian relatives & they're always angling for second helpings. As always, wearing of lederhosen is very personal decision.

If the cast iron skillet was seasoned properly, one could boil water in it for hours and it wouldn't significantly harm the seasoned layer. Seasoning occurs when oil is oxidized by heat and becomes a solid, bonded to the metal, that is not soluable in water at any temperature. It's the friction that happens during cooking that effects the thin layer of "seasoning" so it's usually best to lightly re-season the pan after each use and cleaning, no matter what one cooks.

Nice recipe, but easier and more flavorful if you just cook everything together. Brown the onions and herbs, add the apples, let soften, put sausages on top and cover. I also added about 1/4 cup sherry at that point. Delicious.

This correct. Pricking or piercing a brat could be considered a crime in 3 states. I usually go with Sheboygan brats, which are the best, Johnsonville or Usingers. But today I tried some local brats made with hard cider and and they were excellent. If you live on a coast or the upper midwest, you may find tart apples in the supermarket that are far better than Granny Smith, that mellow with cooking and stand up better to heat. I served with gently braised Savoy cabbage.

Why the snide comments? Some NYT recipes use ingredients that may not be familiar to all readers. More important, the nutritional information is included to provide a guide to folks who need it for a variety of health reasons. It's a commonly-accepted practice to provide such information. Telling someone off for wanting to see it is just plain rude.

I make a similar version of this in the oven: preheat your oven to 375. Toss your apples and vegetables (I usually use sliced leeks and minced shallots) into a baking dish, drizzle with olive oil, salt, and pepper, toss. Pour in a half-cup of dry hard cider. Nestle sausages into the apple mix, then bake for 45 mins. Remove from oven and top exposed bits of sausages with mustard, then return to the oven for 10 minutes.

What types of apples would work best?

Following Margaret Fox, formerly of the Cafe Beaujolais in Mendocino, California, we cook chicken apple sausage by poaching in apple cider / juice first and letting the juice caramelize into a syrup. Would work well with this.

If you use a cast iron skillet, putting water in the pan will unseason your skillet. I would recommend using a non cast-iron pan.

Amen, from Racine. Sheboygan has the best butcher brats ever. Pricking brats let’s all the warm juice out and dries them up.

Some Julie tweaks. Added A bit of apple cider vinegar and brown sugar for balance. Made a bit of a gastrique. Good autumnal recipeBraeburn applesHalved recipe cuz we are few.Definitely would make this again.

Sorry, but this was awful. Greasy. Messy. Way too much stuff going on for a simple pleasure like brats. Cloves? Allspice? We couldn't find real Wisconsin bratwurst here so settled for Niman Ranch, one of the suggested brands. Normally we like their products but these brats were over-seasoned and didn't really taste like brats at all.Better recipe: Steam them in beer and onions. Crisp them up on the grill. Serve with the onions on a roll. And mustard, naturally.

This is a great autumn meal. I used white Dietz & Watson brats, a mix of Granny Smith and cosmic crisp apples. Didn’t peel. Used apple cider instead of water, otherwise followed recipe. Might try putting it all together and doing in the oven as someone suggested, but not sure you’d get the nice browning that way. I think this would work well with a pork tenderloin, brown then finish in oven for ten minutes. Mashed potatoes would be nice with this.

Takes a whole hour to cook everything but delicious.

Fabulous one pan recipe for cooking in my truck camper. I used a cast iron skillet, cooked the sausages until half done, added the onion and cooked until a golden brown, then added the sliced apple, cooked until soft. Fantastic.

Proportions are better with 2. Also if you don't have cloves don't over do it with clove powder. 1/4 teaspoon is way too much. Just a teeny pinch will do it.

We add sauerkraut because it pairs so well with the ingredients!

Made this for a special event, everyone LOVED IT. I added sweet potatoes, spinach, all spice and chicken broth to make it saucy. Oh, the sausages being cut added a lot of flavor. Will make again, for sure.

Delicious! Followed other suggestions and cooked sausage first, saving the drippings for the onions. I think my apple/onion ratio was a bit too heavy on the apple - I wanted more delicious onions! Also roasted some potatoes with rosemary to pair.

I made this last night. Delish! I am WFPB, so I followed the suggestions of SusanH (not sure if we're related) and others in the notes....used Field Roast Apple Smoked Vegan Sausage. I used 3 red apples -- don't know what kind -- and one GrannySmith, but put the Granny Smith apple in about 5 minutes before the end. Love it!

We loved this. Made for 2; had 3 delicious Olympia Provisions Bier Bratwurst (purchased as we passed through Portland for lunch), so reduced everything else by about 1/3 (more veggie-fruit/less meat). Returning from a long road trip and tired, I added the apples to the onions (after 10 mins for onions sautéed) instead of separating, but did remove the veggies for a bit to sear the Brats before throwing it all back together and adding some apple cider vinegar (about 1/3 cup) to deglaze.

Very good! We almost caramelized the onions in a non stick skillet while the oven was coming up to 425F. Then we sliced 3 Pink Lady apples and caramelized them in the same skillet in about 5 minutes. We quartered 3 Italian Sausages and put the sausages on the nearly caramelized onions on a sheet-pan with a cut up red pepper and gave them 20 minutes in the oven. Then combined with the caramelized slices of the Pink Lady apples slices in the skillet. Very tasty.

I halved the recipe for just my hubby and me. Added 1/8 tsp cloves and allspice rather than the berries, since I didn't want to have to fish them out at the end. Cooked onions and Honeycrisp apples first, set them aside in a bowl (no need for oven), then fried 4 Beyond Bratwurst (I'm vegetarian, and they're fabulous), then added everything back in the cast iron pan. Added 1 tsp stone ground mustard and a healthy splash of apple cider and reduced it down. Comfort food for a cold New England day.

Made according to the recipe. Delicious flavors, but this is not quick. Could this not be done as a sheet pan recipe, à la Melissa Clark? That would save a lot of time standing at the stove.

This was delicious and came together very quickly. I followed the recipe exactly aside from not peeling the apples. After everything cooked I threw some green beans in the pan. Served with French bread on the side. Perfect meal!

Of the 3x I’ve made this, one was fantastic; really great. The other two were lights-out phenomenal and they included a healthy amount of fennel bulbs treated the same way as the onion.

This was delicious! Like other commenters, I changed up the method a bit. I browned the sausages first in some olive oil, removed them to a plate, added butter, then browned the apples and removed them as well. I caramelized the onions, then added everything back in, put in the half cup of water, and cooked covered until the sausage was cooked through. Delicious! Next time I’ll probably caramelize some cabbage with the onions (which, btw, take at least a half hour to caramelize).