It’s the Friday night before Halloween, that means it’s time for my annual Hocus Pocus movie (the original!) watch party! This year, since there’s just a few of us, I’m making brats braised with apples and onions in a cast iron pan and cooked with two bottles of Bold Rock Hard Cider. It’s a super easy meal to make and can be prepped hours before making dinner.
These brats can be served in rolls but I prefer to serve the brats, along with the cooked onions and apples, over Yorkshire puddings. I love Yorkshire puddings, but I find them hard to make. This website, Serious Eats, has the best description and video on how to make different types of Yorkshire puddings that I’ve ever seen. So I’m linking it here! https://www.seriouseats.com/the-best-yorkshire-pudding-popover-recipe.
I hope you all have a great Halloween weekend and get all the candy you can possibly eat!
Hard Cider Brats
Ingredients
- 2 Tablespoons butter
- 1 Vidalia onion peeled and thinly sliced
- 12 ounces Bold Rock hard cider
- 8 bratwurst
- 1/2 teaspoon red pepper flakes
- 1 Tablespoon extra virgin olive oil
- Rolls optional
Instructions
-
Using a dutch oven, melt the bottom in the bottom of the pot over medium heat. Sauce the onions until soft and slightly golden, 10-14 minutes. Add the hard cider and bring to a simmer.
-
Add the brats to the pot and push them into the liquid. Stir in the red pepper, cover, and simmer for 15 minutes.
-
Preheat the oven to 400℉ or turn on the grill. For the oven, place the brats on a baking sheet lined with tin foil. Drizzle the brats with olive oil and bake until the tops brown, about 10 minutes.
For the grill, preheat the grill to 300℉. Place the brats on the grill racks and drizzle with olive oil and cook for about 5 minutes, until the brats brown up nicely.
Set the dutch oven with the liquid and onions aside.
-
While the brats are cooking, return the dutch oven to the stove and cook down the liquid and onions until the liquid is reduced by half. When the brats are finished cooking, return them to the dutch oven and coat them with the cider sauce and onions. Serve immediately.
