One of the cuisines I miss the most, and have focused on trying to recreate as close as possible, is Bavarian food. I love it. Brats were one of my tailgating go-tos back in the day. So, in lieu of beer to braise the brats, I use a gluten-free cider (I like Crispin) to slowly braise them with onion. I like to serve the cider braised bratwurst with sauerkraut and spicy mustard, Honestly, I like this more. The sweet-tanginess of this cider when it is absorbed by the onions is delicious! Fortunately I live a block from a great butcher that makes fresh, no nonsense bratwurst– you need to be careful as a lot of places, even grocery stores with a butcher, add sugar and other unwanted stuff. The alternative is you can make your own. I’d like to try one day– but I never have. There are a lot of recipes out there and videos on youtube to learn how to do so.
- 1 1/12 Tbsp of Grassfed Butter (or Ghee or preferred cooking oil/fat)
- 1 tsp of Mustard Powder
- 2 Yellow onions sliced into 1/4 rings (or desired thickness
- 1 bay leaf
- Sea Salt
- Black Pepper
- One (maybe 2) 12 oz can/bottle of Cider
- 4 good quality bratwurst
Melt butter (or heat oil) in a Dutch Oven or large heavy pot over medium heat. Brown the brats, turn occasionally.
Sets brats aside. Reduce heat to low and add mustard powder, onion slices, bay leaf, salt, and pepper. Slow cook everything and check occasionally, stirring as needed. The onions should wind up cartelized and a darkish brown color. This should take about 45 minutes.
Once the onions are at desired color, add in the cider and the brats. I like to have the cider go at least halfway up the brats in the pot. Braise brats until they are cooked through about 30 minutes. Turn occasionally. When done, discard bay leaf.
Serve with some spicy mustard and sauerkraut.