Bratwurst with Creamy Apple Compote

Ingredients

• Bay leaf

  Spices

  2g or 2g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Brown sugar

  1 tbsp or 9g

• Beef and pork bratwurst

  Smoked

  8 serving 2.33 oz or 528g

• Vinegar

  Cider

  1 tbsp or 15g

• Apples

  With skin

  2 large or 446g

• Onions

  Raw

  1 medium or 110g

• Butter

  Unsalted

  2 tbsp or 28g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Heavy whipping cream

  Fluid

  ⅔ cup, fluid or 159g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Peel, core, and cut each apple into 8 wedges. Peel the onion and slice it thinly.
2. Position an oven rack 4 to 5 inches below the broiler element and preheat the broiler.
3. Heat the butter and oil in a 12-inch heavy skillet over medium-high until the foam subsides. Add the onion, apples, bay leaf, salt, and pepper; cook, stirring occasionally, until golden, about 6 minutes.
4. Split the bratwursts lengthwise without cutting all the way through and open them like a book. Lightly brush the cut sides with a little additional oil and place on a shallow baking pan, cut side up.
5. Pour in the white wine, cover, and simmer until the apples are tender, 6 to 8 minutes. Uncover and cook at a brisk simmer until reduced by about one-third, about 2 minutes.
6. While the apples simmer, broil the bratwursts until browned at the edges and heated through, about 6 minutes.
7. Stir the cream, cider vinegar, and brown sugar into the apples and simmer briskly until slightly thickened, about 2 minutes. Discard the bay leaf. Spoon the warm apple-onion compote over the bratwursts and serve.