Octoberfest. Do it right with this bratwurst sammy smothered in a tart and spicy apple-onion relish. The wurst is typically made with two meats: veal and pork. Broiled or grilled, these sausages are sandwiched between a slightly toasted, a bit malty, salty and buttery pretzel bun. YES. The relish is sautéed until soft and a bit caramelized. Add a melty white cheddar cheese and you’ve got your go-to brat sandwich. Raise a glass of Weiss beer. Prost!
Bratwurst with Apple-Onion Relish
Servings: 4
1 Tbs. extra-virgin olive oil
1 large sweet onion, halved and thinly sliced lengthwise
1/2 medium red bell pepper, diced
1 small Granny Smith apple, diced
3 Tbs. grainy Dijon mustard
1 Tbs. sour cream
1 Tbs. chopped fresh flat-leaf parsley
4 bratwurst, butterflied
4 pretzel rolls or other hard rolls, split
4 oz. white sharp Cheddar cheese, coarsely grated or slices
Position a rack about 6 inches from the broiler and heat the broiler to high. Alternatively, grill your brats.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the pepper and continue cooking until the pepper is soft and the onion is lightly browned, about 4 minutes. Add the apple, mustard, sour cream, and parsley. Remove from the heat, cover, and keep warm.
Arrange the bratwurst on a foil-lined rimmed baking sheet and broil, turning once, until browned and fully cooked, 2 to 4 minutes. Transfer to a plate. Remove the foil from the baking sheet. Alternatively, grill your brats.
Put the rolls on the baking sheet cut side up and broil until lightly toasted. Set aside the tops of the rolls, sprinkle the bottoms with the cheese, and broil until the cheese melts, 1 to 2 minutes. Alternatively, place your cheese on the bun on the grill .Top with the bratwurst, the relish, and the tops of the rolls.
Adapted from: Fine Cooking
