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Active Time
10 min
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Total Time
30 min
Split and browned bratwurst provides contrast in a Normandy-style pairing of apples and cream.
Ingredients
Makes 4 servings
Preparation
Step 1
Preheat broiler.
Step 2
Heat butter and oil in a 12-inch heavy skillet over medium-high heat until foam subsides, then cook onion and apples with bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring once or twice, until golden brown, about 6 minutes.
Step 3
Meanwhile, split bratwurst lengthwise (not all the way through) and open up. Lightly brush cut sides of bratwurst with additional oil and transfer to a shallow baking pan (split sides up).
Step 4
Add wine to apple mixture, then simmer, covered, until apples are tender, 6 to 8 minutes. Remove lid and briskly simmer until liquid is reduced by one third, about 2 minutes.
Step 5
While apples simmer, broil bratwurst 4 to 5 inches from heat until browned, about 6 minutes.
Step 6
Stir cream, vinegar, and brown sugar into apple mixture and briskly simmer until slightly thickened, about 2 minutes. Discard bay leaf and serve apple compote over bratwurst.
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Reviews (42)
Back to TopGreat comfort food meal. Good use of apples that have lost their crispness. Make sure to simmer the wine long enough to take out the aroma of the vino. Serve it with a cole slaw.
ovenell
Austin, TX
1/11/2015
Really delicious and easy to make!! Use fresh bratwurst from Whole Foods, and boil for 15 mins in a mixture of water, beer and onion. Dry sausages, oil them and broil for 7-8 mins. As recommended, I also used 2 Red Delicious and one Granny Smith to keep things on the tarter side. Yum!!
steingld1
2/11/2014
Excellent recipe. Next time I will double the compote.
ctav1020
Georgia
2/4/2014
I think this is a recipe that is hard to mess up. Even with all my necessary substitutions (i.e. what I had on hand), it was still delicious. :) I was out of white wine, so used sangria, and non-fat milk had to substitute for cream. Yummy!
mcthom
Pleasanton, CA
8/26/2013
Great compliment to brats and fun change to the flavor profile. Plus easy.
Brenda12360
Dallas Texas
10/17/2012
Very good recipe. I followed it exactly as other reviewers had mentioned it was great as is and I agree. Easy and a different twist to serivng Bratwurst.
lacochrane
Long Beach, CA
10/11/2012
The four forks for this one are all for the compote, which is incredible. I live in London and this reminds me of the best gastropub dinners I've had around. Even though I cooked this in June, I can see how this would be an ideal dinner for a chilly autumn evening when you get home form work and just can barely be bothered to cook... the compote is that easy and it is just such good comfort food. Next time, I will put this compote on simple roast pork where I will have more control of the flavour: the bratwurst, while delicious, slightly overwhelmed the sauce for me. Anyway just such a winner, an Epicurious favorite!!
foodie_expat
London, UK
6/14/2011
Great recipe, easy to make. I used a sweet pinot gris in the compote, and should have used a drier wine, as the sweetness altered the flavor. I will make this one again!
Crazypolack
Sacramento, CA
5/10/2011
This deserves 4 forks for the ratio easy/delicious. It was a great success, and it came together so quickly. I used a granny smith for one of the apples as suggested. seved with red smashed potatoes with roasted garlic.
daniguinha
los angeles , ca
4/29/2011
After reading the reviews, I decided to deviate from my norm and NOT "customize" the sauce recipe at all, and I'm glad I did, because the compote was utterly fantastic exactly as is. We had it over roasted-garlic chicken sausages instead of bratwurst, with roasted kiri squash on the side, and it was superb.
atomicrose
Boston, MA
10/7/2010
I can't speak to the split, browned bratwurst (I pan fried some Italian sausages instead -- not that big on bratwurst). But the apple compote is definitely a keeper! Dead easy, wonderful, doesn't take long to make. YUM!
Anonymous
Toronto
9/22/2010
Whata fabulous and easy recipe to make. The contrast of the bratwurst, apples and sauce is perfect. We served it with new potatoes and carrots fresh out of the garden. What a HIT! Would recommend you try soon.
Graham30
Saint John, NB Canada
9/22/2009
Absolutely Delicious! I'll definitely make again, but will probably prepare with pork or a better meat.
Anonymous
10/29/2008
This recipe was easy to make and was a huge hit at our house. We used vermouth for the wine, substituted a Granny Smith apple for one of the Golden Delicious and served it with green beans and peas amandine, which was a perfect side, and some new potatoes. My husband raved about the combination of taste, and said that this is now one of his all- time favorite recipes. Will definitely make it again!
megan146
Pyongtaek City, Republic of Korea
10/5/2008
Oh, was this goo-ood! I always have some "smart" comment about what I changed with Gourmet's recipe, but this one has silenced me. All I can say is "YUM!!"
njmich
san francisco, ca
6/20/2008
