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Sunday Supper

Pan-Fried Brats With Parsley Spaetzle and Mustard, Bacon, and Apple Sauce

Pan-Fried Brats With Parsley Spaetzle and Mustard, Bacon, and Apple Sauce

Pan-fried brats are served with bacon, apples and onions in grainy mustard sauce—all ideal companions for homemade parsley spaetzle. [Photograph: Jennifer Olvera]

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Pan-Fried Brats With Parsley Spaetzle and Mustard, Bacon, and Apple Sauce

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About This Recipe

Yield:Serves 4
Active time:25 minutes
Total time:45 minutes
This recipe appears in: Sunday Supper: Pan-Fried Brats With Parsley Spaetzle and Mustard, Bacon, and Apple Sauce
Rated:

Ingredients

  • For the Brats:
  • 2 tablespoons olive oil, divided use
  • 1 1/2 pounds brats (4 to 6 links)
  • 2 slices bacon, chopped
  • 1 large onion, thinly sliced (about 1 1/2 cups)
  • 1 medium apple, cored and roughly chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1/4 cup canned fire-roasted green or red peppers, finely chopped
  • 4 ounces beer
  • 2 ounces homemade or store-bought low sodium chicken stock
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon grainy mustard
  • Kosher salt and freshly ground black pepper
  •  
  • For the Spaetzle:
  • 1 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1/4 cup milk
  • 1 teaspoon minced fresh flat-leaf parsley (or 1/2 teaspoon dried)
  • 1 tablespoon unsalted butter

Procedures

  1. 1

    Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. When shimmering, add brats and brown on all sides, about 8 minutes total. Transfer to a large plate. Add bacon and allow to brown, stirring occasionally to prevent burning, about 5 minutes.

  2. 2

    Add onion and apple and continue to sauté until they begin to soften, 4 to 5 minutes. Add garlic and peppers, reduce heat to low and cook a minute more before adding beer, stock, Worcestershire sauce and vinegar. Return brats to pan. Bring to a simmer and add mustard, stirring to combine. Season with salt and pepper and continue to simmer over low heat to allow sauce to thicken.

  3. 3

    Meanwhile, bring a large pot of water to a boil over high heat. Mix flour, egg, milk, parsley, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl.

  4. 4

    Working in batches while using a sturdy spoon, force spaetzle through holes of a spaetzle maker or large-holed colander into the boiling water. Cook 3 to 4 minutes or until noodles float to the surface. Drain well into a colander, and quickly shock spaetzle with cold water.

  5. 5

    Heat butter and remaining 1 tablespoon olive oil in a large skillet over medium-high heat until foaming subsides. Add spaetzle, shake once to distribute evenly, and cook without moving until lightly browned, about 2 minutes. Season to taste with salt and pepper and serve immediately with brats.

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