2 tablespoons olive oil
2 pounds (8 links) veal, beef, or chicken bratwurst
4 Macintosh apples, washed and sliced, unpeeled
2 medium onions, sliced
salt and pepper
1 cup hard cider
2 tablespoons brown sugar
1/3 cup grainy mustard
A Rachael Ray suggestion: serve with pumpernickel-raisin-bread toast and butter.
In a large skillet over medium-high heat, place olive oil and add ½" of water. Prick sausages with a fork and place into pan. Bring to a low boil, cover and reduce heat to medium low and simmer until sausages are cooked through, about 8 – 9 min.
Remove the lid, let the water cook away and crisp and caramelize the skins of the sausages, 4 – 5 min. Remove sausages from the pan.
To the pan, add apples and onions, season with salt and pepper, and cook 4 – 5 min. or until tender. Add hard cider, brown sugar, and grainy mustard. Bring to a boil, add the sausage and simmer until liquids have reduced a bit and thickened, about 3 – 4 min.