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This isn’t just dinner—it’s autumn in a skillet: plump bratwursts, slow-braised in a rich, malty-sweet bath of beer and beef broth, nestled among meltingly tender caramelized onions and golden apple slices. The Dijon mustard cuts through the richness, while the apples lend bright, honeyed depth—no sugar needed. Inspired by German Bratwurst mit Zwiebeln, but elevated with a touch of Pacific Northwest orchard sweetness, it’s the kind of dish that fills the kitchen with the scent of comfort and invites everyone to the table. Best served with crusty bread for sopping up every drop of that glorious, oniony gravy.
Why You’ll Love This Recipe
It’s the ultimate hands-off feast: one pan, minimal stirring, and maximum flavor. The oven finish ensures tender, juicy brats without the risk of bursting on the grill, while the apples and onions soften into a spoonable, savory-sweet compote. Perfect for weeknights, game-day spreads, or cozy Sunday suppers.
Perfect for:
Fall gatherings, Oktoberfest celebrations, tailgating, or anytime you crave hearty, layered comfort.
Ingredients
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