Braised Brats with Apples & Onions

How we do it

Method

1. 01

   Brown the brats

   In a heavy pot or Dutch oven, brown the brats in a little butter over medium-high heat, turning until they're colored on all sides. Take them out — they'll finish in the braise.

2. 02

   Soften the apples and onions

   Lower the heat, add the butter, onions, apples and caraway, and cook for eight to ten minutes until everything slumps and starts to caramelize.

3. 03

   Deglaze

   Pour in the cider and scrape the bottom of the pot. Let it reduce by about a third.

4. 04

   Braise

   Nestle the brats back in, cover, and simmer gently for 15 minutes, turning once. The brats should read 160°F and the apples should be soft but not collapsed.

5. 05

   Finish and serve

   Stir in the vinegar and mustard, taste for salt, and serve over mashed potatoes with plenty of the braising liquid.