Octoberfest Brats and Apples

Octoberfest Brats and Apples

These Octoberfest Brats and Apples are as warm, crisp and colorful as the first red leaves of fall. This recipe combines fall’s favorite flavors of apple and spices with the classic, comforting taste of brats. It’s an easy skillet meal that will warm your belly and your soul.

Spice Up Your Fall Flavors with Octoberfest Brats and Apples

This recipe will get your fall cooking off to a flavorful start. Even on a busy night, it’s quick and easy to put together.

If you’re planning a full Octoberfest meal, you’re halfway there. All you need to add is sauerkraut or braised red cabbage and warm pumpernickel rolls.

If you can’t go to Bavaria to celebrate this special day, bring Bavaria to you with Octoberfest Brats and Apples.

Tips for Making Octoberfest Brats and Apples

• I like using gala apples because the mild, sweet flavor is a nice contrast with the spicy brats. You can use the type you prefer. Are you confused by all the apple varieties out there? Here’s a handy chart that literally lets you compare apples to apples.
• Some recipes for brats and apples call for adding cabbage or sauerkraut to the pan. I prefer to serve the cabbage on the side to keep the apples nice and crisp.

What to Serve with Octoberfest Brats and Apples

Make it memorable with an Octoberfest beer. Try a Yeungling Oktoberfest to capture the true taste of the holiday. Make a sparkling cider punch for kids and nondrinkers.

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• Muffaletta Sandwich – a street food classic from the Big Easy that’s easy to make
• Cherry Cola Chipotle Ribs – tender ribs imbued with a rich, complex flavor
• Thai Chicken Dinner – tender, moist and sticky chicken thighs packed with delicious flavor!
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Print

Octoberfest Brats and Apples

Octoberfest Brats and Apples are as crisp and colorful as the first red leaves of fall. It’s an easy skillet meal that will warm your belly and your soul.

Course Main Course

Cuisine German

Author Good Living Guide

Ingredients

• 2 tbsp olive oil divided
• 6 traditional brats about 1 1/4 pounds
• 1 red onion sliced
• 1 tbsp garlic minced
• 1/2 8 oz package portobello mushrooms quartered
• 1 green pepper sliced
• 4 mini red peppers sliced
• 4 mini orange peppers sliced
• 2 Gala apples cut into 1/2-inch-thick wedges
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp minced sage
• 1/2 cup chicken broth

Instructions

1. Preheat oven to 350 degrees.

2. Heat the cast iron skillet with 1 tablespoon of olive oil on medium-high.

3. Add the brats.

4. Continue to cook the brats for about 6 minutes while occasionally turning them over (or until brown).

5. When cooked, remove the brats from the skillet.

6. Set aside.

7. Add the rest of the olive oil into the cast iron skillet.

8. Cook the onions for about 1 minute.

9. Next add the peppers, cooking for about 3 minutes.

10. Lastly add the mushrooms, cooking for 1 minute.

11. Continue to stir as each ingredient is added. (They should appear slightly soft.)

12. Add the sage, salt, and pepper.
13. Stir well.

14. In a separate skillet, saute the apples.

15. When the apples are done, add them to the cast iron skillet.

16. Add the brats and broth to the cast iron skillet.
17. Stir to combine.
18. Transfer the cast iron skillet to the preheated oven set at 350 degrees for about 10 minutes. (Check to make sure that the sausage is completely cooked and the vegetables are tender.)