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About the Recipe: This one-pot meal is filled with bratwurst sausage pieces, cabbage, and sweet apple slices. It has a brothy sauce and should be served in a deep plate or shallow pasta bowl. Letting the sausages marinade in beer provided a rich flavor and juicy sausages.
Story about Sausages:
German and Bohemian immigrants brought their knowledge of curing and smoking meats to the Heartland in the nineteenth century. The typical house built by an immigrant family was surrounded by a vegetable garden, a chicken coop, a fenced hog yard, cow stalls, a toolshed, outhouse, and a smokehouse. Hams, bacon, sausages, and cheese were smoked to help preserve them during the winter. Smoked meats are widely available from midwestern purveyors to this day.
For More Information See:
201, 416 Prairie Home Cooking by Judith M. Fertig
Cook’s Note: I used a bag of fresh coleslaw with cabbage and carrots to make the preparation easier. The flavor was delicious and didn’t need any additional salt or black pepper. I served the meal in a shallow pasta bowl.
Loved the recipe since it was so easy to prepare and had a fantastic broth for bread dipping.
Serves: 3 to 4
pdf for Copy of Recipe – Bratwurst with Caramelized Onions and Sweet Apples
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