Lately it seems like everyone is obsessed with fall. October, especially. And guess what… I’m shamelessly obsessed too. Not only do I yearn for the perfect, crisp, sunny day where fall foliage can be seen creeping out from the green leaves, I crave autumn cuisine — soups and stews and basically any sweet or savory dish with apple or pumpkin involved. A serious favorite of mine is the pumpkin cookie recipe I shared a few years ago.
I have been wanting to post this dish for a while because it’s one of my favorite October dinners. It is a warm and hearty meal worthy of that perfect fall day, which yesterday was just about the closest we’ve come so far on Long Island! After a stop in to the lab like a good Ph.D. student, Mike and I picked up a pumpkin and some local apples (and maybe some apple cider donuts too…) to celebrate a beautiful October Sunday. I then spent the evening preparing this dish, apple crisp, and tonight’s vegetable lentil soup — which I am going to make every effort to post sooner rather than later!
bratwurst with apples & onions
- 2 tsp. fennel seeds
- 1 Tbsp. Wondra flour
- 1/2 tsp. fresh ground black pepper
- 4 cups sauerkraut, rinsed, drained, & squeezed dry
- 1 large onion, halved lengthwise and thinly sliced
- 3 large apples, peeled, cored, and thinly sliced
- 8 whole smoked bratwurst
- 4 bay leaves
- 1 cup beef broth
- 2 Tbsp. dry vermouth
- 2 Tbsp. ketchup
Preheat the oven to 400 F. Place fennel seeds in a small plastic bag and crush with a mallet. Add the flour and pepper to the bag and shake to combine. Spread the sauerkraut over the bottom of a 13 x 9 inch ceramic baking dish. Sprinkle 1/3 of the flour mixture over the sauerkraut. Arrange onion slices over and sprinkle with half of remaining flour mixture. Spread half of the apple slices over and then sprinkle with remaining flour mixture. Place bratwurst on top and then arrange remaining apple slices around bratwurst. Tuck in the bay leaves. Mix the broth, vermouth, and ketchup in a measuring cup. Pour the broth mixture evenly over the dish. Cover tightly with foil.
Roast the bratwurst 40 minutes. Uncover and then roast about 25 minutes longer until sausages and apples begin to brown.
Serve with fresh Pumpernickel bread.
Recipe adapted from: Bon Appetit (a super long time ago!)
How I eat it: with a tall glass of apple cider on the side