Bratwurst with Creamy Apple Compote

Ingredients

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• 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

  Without skin

  2 large (3-1/4" dia) or 432g

• Onions

  Raw

  1 medium (2-1/2" dia) 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 (yields 2 cups whipped) or 159g

• Vegetable oil

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

  1 tbsp or 14g

Directions

1. Peel and core apples, cut into 8 wedges each. Peel and thinly slice onion.
2. Preheat broiler.
3. Heat butter and oil in a 12-inch heavy skillet over medium-high heat until foam subsides, then cook onion and apples with bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring once or twice, until golden brown, about 6 minutes.
4. Meanwhile, split bratwurst lengthwise (not all the way through) and open up. Lightly brush cut sides of bratwurst with additional oil and transfer to a shallow baking pan (split sides up).
5. Add wine to apple mixture, then simmer, covered, until apples are tender, 6 to 8 minutes. Remove lid and briskly simmer until liquid is reduced by one third, about 2 minutes.
6. While apples simmer, broil bratwurst 4 to 5 inches from heat until browned, about 6 minutes.
7. Stir cream, vinegar, and brown sugar into apple mixture and briskly simmer until slightly thickened, about 2 minutes. Discard bay leaf and serve apple compote over bratwurst.