Bratwurst with caramelized shallots & apples

4 Servings

Ingredients

Quantity 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 Napa cabbage head
½ teaspoon Caraway seeds
;salt & pepper to taste

Directions

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

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