Bratwurst with Caramelized Onion & Apple
plus Creamy Mashed Potatoes & Apple Cranberry Salad
- Milk
- Eggs
This autumn-inspired plate features juicy seared bratwurst nestled in a silky bed of slowly caramelized onion and apple. The sausage is served with buttery mashed potatoes and a crisp apple cranberry salad in a creamy mustard-lemon-chive dressing.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
1 unit
Onion
2 unit
Granny Smith Apple
1 unit
Chicken Stock Concentrate
9 ounce
Bratwurst Sausage
1 unit
Lemon
4 ounce
Mixed Greens
1 ounce
Dried Cranberries
¼ ounce
Chives
2 tablespoon
Mayonnaise
(Contains: Eggs)
4 teaspoon
Dijon Mustard
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Peel and dice potatoes into ½-inch pieces. Halve, peel, and thinly slice onion. Halve, core, and thinly slice one apple (two apples for 4 servings). (You’ll use the remaining apple in Step 5.) Thinly slice chives. Quarter lemon.
-
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain.
-
Return potatoes to pot and mash with sour cream and 2 TBSP butter (4 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed; season generously with salt and pepper.
-
Cover and set aside until ready to serve.
- While potatoes cook, heat a drizzle of oil in a large pot over medium-high heat. Add bratwurst and cook until browned but not yet cooked through, 3-4 minutes. (They’ll finish cooking in the next step!)
- Turn off heat; transfer to a plate.
-
Melt 1 TBSP butter (2 TBSP for 4 servings) in pot used for bratwurst over medium heat. Add onion and sliced apple; cook, stirring occasionally, until softened, 3-4 minutes. Season with salt and pepper.
-
Add stock concentrate, half the mustard, and ¼ cup water. Return bratwurst to pan and cook, covered, until cooked through, 8-10 minutes more.
-
Transfer bratwurst to a cutting board. Taste and season onion mixture with salt and pepper if desired.
-
Meanwhile, halve, core, and dice remaining apple.
-
In a large bowl, combine mayonnaise, half the chives, remaining mustard, juice from half the lemon (whole lemon for 4 servings), salt, and pepper. Add mixed greens, diced apple, and cranberries; toss to combine.
-
Slice bratwurst into ½-inch pieces. TIP: If bratwurst is too hot to handle, use tongs or a fork to hold in place for slicing.
-
Divide bratwurst, mashed potatoes, and salad between plates. Top bratwurst and mashed potatoes with caramelized onion and apple; spoon any remaining sauce from pan on top. Garnish with remaining chives and serve with any remaining lemon wedges on the side.
