Aired October 17, 2008
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 2 pounds (8 links) veal, beef or chicken bratwurst
- 4 McIntosh apples left unpeeled, sliced
- 2 medium onions, sliced
- Salt and ground pepper
- 1 cup hard cider
- 2 tablespoons brown sugar
- 1/3 cup grainy mustard
- 1 tablespoon butter
- 1 loaf pumpernickel raisin bread, sliced
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, 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.
Remove 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.
While everything is simmering, toast a few slices of pumpernickel bread under the broiler and butter them. Serve the sausages with some veggies and buttered pumpernickel toast alongside.