Recipe & Pic from The Rising Spoon
Pile these brats and onions up on buns with mustard and sauerkraut or serve them with posted new potatoes- either way you'll have a hearty meal after a day of summer play!
2-3 tablespoons of cooking oil (like butter, ghee, avocado oil, or olive oil)
2 medium sweet onions, peeled & thinly sliced (use your tropea onions!)
1 teaspoon of sea salt
1 teaspoon of cracked black pepper
8 pork bratwursts (fresh, not pre-cooked)
1 (12 oz) can or bottle of hard apple cider (sub chicken broth, fresh apple cider, or water for a non-alcoholic version)
Melt 1-2 tablespoons of butter over medium heat in a large (12-inch) skillet. Stir in the sliced onions, sea salt, and pepper. Cook the onions for 5 minutes, stirring occasionally. Use a wooden spoon to remove the onions from the skillet & set aside in a bowl.
Increase the heat to medium-high, add another tablespoon of butter, followed by the brats. Cook the brats 1-2 minutes per side (or until they've formed a nice brown sear - this should happen quickly).
Add the onions back to the skillet, spreading them in between all the brats, and slowly pour in the hard apple cider. Bring the cider to a simmer, cover with a lid, reduce heat to medium-low, and cook for 15-20 minutes, or until the brats are no longer pink (you can check their internal temp to be sure - 160 degrees or more).
Remove the cooked brats from the skillet and set aside to rest. Keep the skillet uncovered, crank the heat to medium-high, and cook the onions, stirring occasionally, until most or all of the liquid has reduced (about 10 minutes). If you have an extra 10-15 minutes, continue to cook the onions until they are dark & caramelized.
Place the brats back into the skillet (with the heat off) to keep warm until you're ready for the meal.