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Bratwurst with Apple-Onion Relish

Scott Phillips

Servings: 4

Tart apple, tangy mustard, and red pepper add color, crunch, and bright flavor to cheesy brats.


  • 1 Tbs. extra-virgin olive oil
  • 1 large sweet onion, halved and thinly sliced lengthwise
  • 1/2 medium red bell pepper, diced
  • 1 small Granny Smith apple, diced
  • 3 Tbs. grainy Dijon mustard
  • 1 Tbs. sour cream
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 4 bratwurst, butterflied
  • 4 pretzel rolls or other hard rolls, split
  • 4 oz. white sharp Cheddar cheese, coarsely grated (about 2 cups)

Nutritional Information

  • Calories (kcal) : 660
  • Fat Calories (kcal): 370
  • Fat (g): 41
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 95
  • Sodium (mg): 1380
  • Carbohydrates (g): 49
  • Fiber (g): 3
  • Protein (g): 26


  • Position a rack about 6 inches from the broiler and heat the broiler to high.
  • Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the pepper and continue cooking until the pepper is soft and the onion is lightly browned, about 4 minutes. Add the apple, mustard, sour cream, and parsley. Remove from the heat, cover, and keep warm.
  • Arrange the bratwurst on a foil-lined rimmed baking sheet and broil, turning once, until browned and fully cooked, 2 to 4 minutes. Transfer to a plate. Remove the foil from the baking sheet.
  • Put the rolls on the baking sheet cut side up and broil until lightly toasted. Set aside the tops of the rolls, sprinkle the bottoms with the cheese, and broil until the cheese melts, 1 to 2 minutes. Top with the bratwurst, the relish, and the tops of the rolls.


Rate or Review

Reviews (8 reviews)

  • Hig87 | 03/11/2018

    I have made these a few times - the last time, just last night. Makes an excellent, filling sandwich with great flavor. Make them. You'll be glad you did! Thank you FC.

  • Pkak | 03/12/2017

    It's amazing! Love how the apple can give a bright tart, almost vinegar tang to the relish.

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