Recipe - Bratwurst With Caramelized Shallots And Apples

5 lg Shallots
1 One half tablespoon Olive oil
1 tablespoon Unsalted butter
8 cup Chicken stock
2 small Pippin or Granny Smith apple
One half pound Bratwurst
1/3 Napa cabbage head
One half teaspoon Caraway seeds
Salt & pepper to taste

1. Prepare ingredients: Peel and trim shallots and separate into sections.
Peel apples, cut into eighths, and core. Cook bratwurst, halve lengthwise,
and cut on the diagonal into 1/2inch wide pieces. Halve napa cabbage and
shred. 2. In a large, heavybottomed saucepan, cook shallots in oil and
butter over moderately high heat, stirring frequently, until browned, about
7 to 8 minutes. Add 2 cups stock and cook until nearly all the liquid has
evaporated, about 17 to 18 minutes. 3. Add apples and cook, stirring
gently, for 1 minute. Add remaining 6 cups stock along with the bratwurst,
cabbage and caraway seeds; cook until sausage is heated through and apples
are tender, 7 to 8 minutes. 4. Season with salt and pepper and serve
immediately. Source: Chicago Sun Times, November 6, 1996

Posted to MCRecipe Digest V1 #616 by Walt Gray waltgray@mnsinc.com on
May 19, 1997