Cider-Braised Bratwurst with Rosemary-Carrot Mash
Serves 4
Time 30 min
This easy recipe is full of fall flavors and can be on your table in less than 30 minutes. Leftover braising liquid is excellent added to butternut squash soup or used in a pan sauce for chicken or pork. Watch our how-to video.
Special Diets:
Ingredients
- 2 1/2 cups apple cider
- 1 pound carrots (about 8), cut into 2-inch chunks
- 1/3 cup raisins
- 1 large sprig fresh rosemary
- 4 links turkey or chicken bratwursts, plus a few pinches chopped rosemary for garnish
Method
Combine cider, carrots, raisins and rosemary sprig in a large saucepan and bring to a boil over high heat.
Lower heat, add brats and simmer until carrots are tender, about 15 minutes.
With a slotted spoon, transfer carrots and raisins to a food processor.
Process, adding braising liquid from the pan as needed, until a chunky mash forms.
Serve brats with carrot mash, garnished with chopped rosemary.
Nutritional Info:
Per serving: 260 calories (80 from fat), 9g total fat, 5g saturated fat, 60mg cholesterol, 120mg sodium, 24g carbohydrates (4g dietary fiber, 13g sugar), 18g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 1/2 cups apple cider
- 1 pound carrots (about 8), cut into 2-inch chunks
- 1/3 cup raisins
- 1 large sprig fresh rosemary
- 4 links turkey or chicken bratwursts, plus a few pinches chopped rosemary for garnish