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I highly recommend these cranberry spice brats if you're ready to headfirst in the fall ~ sausages are roasted briefly, then simmered in the slow cooker while the cranberry / jalapeno / apple / onion flavor waits patiently in the refridgerator. Don't miss out on this!
Our daughter and husband were here (from Madison, Wisconsin) over the Labor Day weekend for a wedding, and it was a pleasure to have the whole family together, if only for a moment. Since the world's biggest brace festival takes place in Madison, brats seemed like a natural thing to serve. These were super popular, in fact, we loved the taste so much that we couldn't rack it up high enough… bits were flying everywhere as everyone tried to maximize their brat flavor ratio. Definitely serve extra with each brat so no one feels cheated. The taste is good enough to eat alone, which we did, by the tablespoon.
I was about to make another batch of me Slow Cooker Cider Snot with Onion Apple Sauce when the idea of using blueberries popped into my head. I had 2 bags left in the freezer last year, so I took one out to defrost. Blueberries are sturdy and do very well in the freezer, I was surprised at how fresh and firm mine was after defrosting.
TIP: Be sure to purchase additional bags of fresh blueberries during your short fall / winter season. Put them directly in the freezer, there is no need to wrap them more. They can be used frozen or thawed in all kinds of recipes during the rest of the year.
Cranberry Spice Seasoning is an irresistible mix of fresh blueberries, crisp fall apples, onion, and jalapeño. Don't be afraid of raw blueberries, I made up for their acidity with the sweetness of the apple, and all the flavors complement each other perfectly. You can also use it on all kinds of things, on and off the grill … I'm already planning meat tacos … yum!
Brats, or Bratwurst, is a type of German sausage that has a finer texture than normal sausage. The brats have a subtle hint of nutmeg, and sometimes marjoram, are a staple of October coffees, candy parties and one of my current favorites. My favorite way to cook brats is also the easiest … I just brush them with a little olive oil and brown them everywhere. Then I load them into the clay pot and cover with beer, cider, broth, or broth. In this case I used beef broth. They'll slow down the stew and be ready to go when you are.
TIP: Grilling the brats first on a grill or in a stove top frying pan gives them a nice color. Then you can leave them for hours in the slow cooker to finish cooking, and when you serve them they'll have that cool grill look!
Cranberries dye onions and apples bright pink, so this is a very festive treat!
Snotty with cranberry seasoning
- 1 cup heaped fresh or frozen and thawed blueberries
- 1/2 medium onion
- 1 or 2 jalapeños
- 1 medium apple
- 1 tablespoon of lemon juice
- 6 brats
- olive oil for brushing
- 32 ounces carton beef broth
- 6 buns I love pretzel buns
Finely chop the blueberries and place them in a bowl.
Finely chop the onion and add it to the bowl.
Finely chop the jalapeños. For more heat use the seeds, for less heat, discard them. Add to the bowl.
Peel and finely chop the apple, mix with the lemon juice to prevent browning. Add to the bowl.
Mix all ingredients and refrigerate until necessary.
For brats, heat a skillet over medium-high heat until hot.
Prick the skin of the brats with the tip of a small knife. Brush with olive oil.
Put the brats on the hot grill and brown on all sides.
Put the broth in a slow cooker and turn on high heat. When the brats brown, add them to the pot. Cook over high heat for 3-4 hours, then reduce heat to low until ready to serve.
Serve the brats in buns with pleasure.
- This seasoning should be made with fresh or frozen blueberries … cooked, canned, or dried cranberries will not work.
- The taste will remain for a week in the refrigerator.
- Use the leftover broth that the brats simmer for the soup.
Don't forget to fix this spicy cranberry seasoning!
Used for brats with spicy cranberry seasoning (photos can be clicked)
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