Bratwurst with caramelized shallots and apples

Yield: 4 Servings

Measure Ingredient
5 larges Shallots
1½ tablespoon Olive oil
1 tablespoon Unsalted butter
8 cups Chicken stock
2 smalls Pippin or Granny Smith apple
½ pounds Bratwurst
⅓ \N Napa cabbage head
½ teaspoon Caraway seeds
\N \N Salt & pepper to taste

1. 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. 2. In a large, heavy-bottomed saucepan, cook shallots in oil and butter over moderately high heat, stirring frequently, until browned, about 7 to 8 minutes. Add 2 cups stock and cook until nearly all the liquid has evaporated, about 17 to 18 minutes. 3. 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. 4. Season with salt and pepper and serve immediately. Source: Chicago Sun Times, November 6, 1996 Posted to MC-Recipe Digest V1 #616 by Walt Gray <waltgray@...> on May 19, 1997

Similar recipes