Bratwurst with Creamy Apple Compote

Ingredients

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Brown sugar

  1 tbsp or 9g

• Beef and pork bratwurst

  Smoked

  8 serving 2.33 oz or 528g

• Vinegar

  Cider

  1 tbsp or 15g

• Apples

  With skin

  2 large or 446g

• Onions

  Raw

  1 medium or 110g

• Butter

  Unsalted

  2 tbsp or 28g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Heavy whipping cream

  Fluid

  ⅔ cup, fluid or 159g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Peel and core the apples, then cut each into 8 wedges. Peel and thinly slice the onion.
2. Preheat the broiler.
3. In a 12-inch heavy skillet, heat butter and oil over medium-high heat until the foam subsides. Cook the onion and apples with bay leaf, salt, and pepper, stirring occasionally, until golden brown, about 6 minutes.
4. Meanwhile, split the bratwurst lengthwise (not all the way through) and open them up. Lightly brush the cut sides with additional oil and place them in a shallow baking pan, split sides up.
5. Add wine to the apple mixture, then cover and simmer until the apples are tender, 6 to 8 minutes. Remove the lid and simmer briskly until the liquid is reduced by one third, about 2 minutes.
6. While the apples simmer, broil the bratwurst 4 to 5 inches from the heat until browned, about 6 minutes.
7. Stir cream, vinegar, and brown sugar into the apple mixture and simmer briskly until slightly thickened, about 2 minutes. Discard the bay leaf and serve the apple compote over the bratwurst.