Cider Brined Brats Recipes

CIDER-GLAZED BRATS WITH APPLES AND ONIONS

Cider-Glazed Brats with Apples and Onions image

This sweet cider glaze, slow-simmered with apples, brown sugar and onions, is the perfect complement to smoky bratwurst links.

Provided by By Arlene Cummings

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 small onion, thinly sliced
Salt and pepper to taste
1 package (14 oz) cooked smoked bratwurst (6 links)
2 cups apple cider
1 tablespoon packed brown sugar
1 Granny Smith apple, peeled, cut into julienne strips

Steps:

In 12-inch skillet, melt butter over medium heat. Add onion; sprinkle with salt and pepper. Cook onions about 5 minutes, stirring occasionally.
Add bratwurst links; increase heat to medium-high. Cook about 8 minutes or until bratwurst are brown on all sides. Stir in apple cider and brown sugar. Heat to boiling. Reduce heat to medium; simmer about 5 minutes. Remove bratwurst from skillet; place on plate. Cover; set aside.
Add apple to skillet; cook 10 minutes or until apple softens and sauce thickens. Return bratwurst to skillet. Serve.

Nutrition Facts : ServingSize 1 Serving

APPLE CIDER BRINE

Apple Cider Brine image

Make and share this Apple Cider Brine recipe from Food.com.

Provided by PalatablePastime

Categories Poultry

Time P1DT20m

Yield 3 1/2 quarts

Number Of Ingredients 11

Ingredients

2/3 cup kosher salt
2/3 cup sugar
6 slices fresh ginger, thick
2 bay leaves
6 whole cloves
1 teaspoon black peppercorns, crushed (in mortar or spice mill)
2 teaspoons allspice berries, crushed (in mortar or spice mill)
8 cups unsweetened apple cider (or juice)
1 fresh or thawed turkey (10-25 pounds)
2 oranges, quartered
2 turkey size oven cooking bags (Reynold's preferred)

Steps:

In a 3-4 quart saucepan, combine cider with salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice; stir to dissolve salt.
Bring to a boil over medium heat; cook 3-4 minutes; remove from heat, add 4 cups of ice water and set aside to cool.
Line a heavy roasting pan with turkey-sized oven cooking bags (which should be double-layered).
Remove the turkey from it's wrapping, remove neck and giblets (store separately), and rinse and prepare bird.
Stuff cavity with orange quarters.
Make a collar of the top of cooking bags (helps keep bags open), and slip bird inside, stand it upright (legs pointing up), and unfold the top of the bag.
Pour the brine over the bird, and add an additional 2 cups of water.
Draw up the first inner bag, squeezing out as much air as possible, and secure with a twist-tie; do the same for the outer bag.
Place the turkey, breast side down, in the roasting pan and refrigerate for 12-24 hours, turning 3-4 times while brining.
Just prior to roasting, remove the turkey from the brine; discard the bags, brine, and all cured herbs, spices, and oranges remaining in the bird.
Rinse the turkey under cold water and pat dry with paper toweling.
Air-dry turkey under refrigeration for 4-6 hours (before cooking) for a crispier crust when roasting.
The turkey is now ready to be roasted.

CIDER-BRINED-AND-GLAZED TURKEY

Cider-Brined-and-Glazed Turkey image

Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. Begin brining two days ahead.

Categories Fruit Juice Poultry turkey Roast Thanksgiving Brine Sage Calvados Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 21

Ingredients

Brine
4 quarts apple cider, divided
1 1/2 cups kosher salt
1/4 cup whole allspice
8 bay leaves
4 quarts cold water
1 20-pound turkey (neck and gizzard reserved)
Sage Broth
2 cups low-salt chicken broth
1/2 onion, quartered
1 celery stalk, cut into 4 pieces
8 fresh sage leaves
Glaze
2 cups apple cider
1/2 cup (1 stick) unsalted butter
8 cups Apple, Sausage, and Parsnip Stuffing with Fresh Sage
Gravy
3 tablespoons all purpose flour
2 tablespoons fresh sage leaves
1/4 cup applejack brandy or Calvados
1/4 cup whipping cream

Steps:

For brine:
Simmer 1 quart apple cider, salt, allspice, and bay leaves in 20-quart pot 5 minutes, stirring often. Cool completely. Add remaining 3 quarts cider and 4 quarts water. Place turkey in brine. Cover and refrigerate overnight.
Drain turkey and rinse. Arrange on several layers of paper towels in roasting pan. Refrigerate uncovered overnight.
For broth:
Simmer all ingredients in large saucepan 30 minutes. Strain sage broth into bowl.
For glaze:
Boil cider in saucepan until reduced to 1/4 cup, about 15 minutes. Whisk in butter. Cool completely.
Set rack at lowest position in oven; preheat to 350°F. Remove paper towels from roasting pan. Pat main and neck cavities of turkey dry; stuff loosely with stuffing. Place turkey in pan, tuck wings under, and tie legs together loosely.
Roast turkey 1 hour. Brush with some of glaze. Roast until beginning to brown, about 1 hour. Cover with foil. Roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 30 minutes and adding up to 1 cup water to pan if drippings begin to burn, about 3 hours longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes.
For gravy:
Pour pan juices into large measuring cup. Spoon off fat. Reserve 3 tablespoons fat and degreased juices. Pour sage broth into roasting pan. Bring to boil, scraping up browned bits. Combine flour, sage leaves, and reserved 3 tablespoons fat in heavy large saucepan; stir over medium heat 1 minute. Whisk in broth from roasting pan and reserved pan juices. Add applejack and cream and boil until gravy thickens slightly, whisking often, about 4 minutes. Season with salt and pepper. Strain into sauceboat. Serve turkey with gravy.

CIDER BRINED BRATS

Cider Brined Brats image

You don't always have to boil your brats in beer! I use this recipe just as often. The brats are full of flavor. Great alternative if you don't have any beer in the house. My family loves it.

Provided by Tess Geer

Categories Beef

Time 50m

Number Of Ingredients 5

Ingredients

2 onions, any kind, medium, sliced
6 plump cloves garlic, sliced in half
1 c apple cider vinegar
7 c water
8-10 bratwurst

Steps:

1. In a large saucepan over medium high heat, combine onion, vinegar,garlic and water. Bring to a boil, then reduce heat to low. Simmer for 10 minutes.
2. While brine is simmering, prepare brats by piercing each one all over six to eight times with a fork.
3. Place bratwurst in the simmering water. Cover and continue to simmer 20 minutes. Do not boil.
4. Remove brats. Grill or pan-fry immediately or refrigerate for up to two days. try serving with Rosemary Bacon Kraut https://www.justapinch.com/recipes/side/vegetable/rosemary-bacon-kraut.html

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