A Jersey girl through and through, Carolyn grew up spending her summers down in Avalon, NJ. As a young girl, she often cooked alongside her mother and grandmother, whose seafood creations instilled a true passion for fresh, local produce...
Bring Oktoberfest to the comfort of your own home with this beer-braised brats with caramelized onion, apple and Dijon recipe! But beware, just a few minutes into cooking this one and you may find your entire neighborhood standing on your doorstep... beer steins in hand!
We finished our brats on the grill just to give their skin that little crisp we love… but you can certainly skip that step and simply allow the brats to braise in the pot until hot and ready to eat!
Beer-braised brats with caramelized onion, apple and Dijon recipe
Makes 5 brats
5 plain bratwursts
2 large onions, peeled and sliced
2 apples, cored and sliced
2 tablespoons butter
1 (12 ounce) beer, preferably a lager or ale
3 tablespoons whole grain Dijon mustard
1/4 teaspoon caraway seeds
5 brat-style rolls, buttered and lightly toasted if desired
In a large pot over medium-high heat, melt the butter until bubbling. Add onions and stir to coat with the butter. Add apples and stir. Allow onions and apples to cook down until soft, fragrant and beginning to caramelize, about 10 minutes.
Preheat outdoor grill to medium-high.
Add the mustard and caraway seeds to the pot and stir. Nestle brats into the apples and onions in the pot. Pour in the beer and, once boiling, turn down the heat to simmer, cover the pot and allow the brats to cook for 10 minutes, flipping halfway through.
After the 10 minutes is up, remove brats from the pot and place on the preheated grill to darken and lightly crisp the outside. (Your pot on the stove with the onions, apples, mustard and beer should still be simmering down, uncovered at this point until the brats are ready.)
Once brats are crisped to your liking, add them to lightly toasted rolls, top with the caramelized onion, apple, Dijon mixture and serve.
There are many different types of mustard you'll find at the market. In this recipe a whole grain Dijon works best for ultimate flavor and texture!