WHY THIS RECIPE WORKS Sausages with cabbage and apples are a classic combination. We freshened it up and added more texture and flavor by using Brussels sprouts instead of cabbage. And we turned it into a speedy supper by adding a cup of water to the skillet with the bratwurst. The water hastened the cooking of the sausages and onions and helped the onions caramelize evenly. Honeycrisp, Granny Smith, or Braeburn apples will also work in this recipe. If you can find only large Brussels sprouts (greater than 1½ inches in diameter), quarter them. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

Serves 4

TOTAL TIME: 40 minutes

INGREDIENTS

• 2 pounds bratwurst
• 2 onions, halved and sliced thin
• 1 cup water
• ¼ cup extra-virgin olive oil
• 2 tablespoons honey
• Salt and pepper
• 1 pound Brussels sprouts, trimmed and halved
• 3 Gala apples, cored and quartered
• ⅓ cup dried cranberries
• 1 tablespoon cider vinegar
• 1 tablespoon Dijon mustard

INSTRUCTIONS

1. In a 12-inch nonstick skillet, combine the bratwurst, onions, water, 1 tablespoon oil, 1 tablespoon honey, ½ teaspoon salt, and ¼ teaspoon pepper. Cover and cook over medium-high heat until the bratwurst is nearly cooked through, about 10 minutes, flipping the bratwurst halfway through cooking.
2. Uncover and continue to cook, stirring frequently, until water has evaporated and the bratwurst and onions are well browned, 7 to 10 minutes. Transfer to a serving platter and tent with aluminum foil.
3. Wipe the skillet clean with paper towels. Heat the remaining 3 tablespoons of oil in the now-empty skillet over medium-high heat until just smoking.
4. Add the Brussels sprouts, ¼ teaspoon salt, and ¼ teaspoon pepper and cook, covered, until browned, about 4 minutes, stirring often.
5. Stir in the apples, cranberries, vinegar, mustard, and remaining 1 tablespoon honey and cook until apples are browned and Brussels sprouts are tender, about 5 minutes.
6. Serve the bratwurst and onions with the Brussels sprouts and apples.