Bratwurst with creamy apple compote from Gourmet Magazine, October 2007: The Restaurant Issue (page 190) by Ian Knauer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • aeader on October 09, 2020

    Easy and wonderful flavor. Nice change from just grilling the brats and eating them on a bun. I used fresh sausages and steamed them first in a little water. They didn't get too brown in the broiler (had the rack at the lower height at first 3 mins then moved it up one level for 3 mins) but brats were cooked and sauce was great over them. Served with mashed potatoes. We both loved it, will definitely make again.

  • adrienneyoung on December 10, 2016

    Note to self: do NOT use valbella bratwurst. Bland ingredients make for a bland dinner. Meh.

  • chawkins on March 12, 2014

    Quick and delicious. Halved the recipe, used a package of Nurumberg bratwursts from Trader Joe/Aldi, we love these little sausages. I was going to grill them but with the storm approaching and wind howling outside, I just broiled them. Used a hugh golden delicious (.7 lb) and pinot grigio for the compote; had no cream, so just added milk, a little more than called for and reduced more.

  • springandfall on March 11, 2014

    Fantastic and sophisticated despite ease and speed. I agree that the sausages should be top-quality. We had this on a weeknight with chive mashed potatoes and broccoli rabe. It's worthy of company.

  • adrienneyoung on September 03, 2013

    this is one of my favorites. Impossible to mess up if you have decent sausages. And no, they don't have to be bratwursts. As long as they are sausages you like, you'll like the finished dish.

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