Pan-Fried Brats With Parsley Spaetzle And Mustard, Bacon, And Apple Sauce Recipe

• 2 tablespoons olive oil, divided use
• 1 1/2 pounds brats (4 to 6 links)
• 2 slices bacon, chopped
• 1 large onion, thinly sliced (about 1 1/2 cups)
• 1 medium apple, cored and roughly chopped (about 1 cup)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1/4 cup canned fire-roasted green or red peppers, finely chopped
• 4 ounces beer
• 2 ounces homemade or store-bought low sodium chicken stock
• 1 teaspoon Worcestershire sauce
• 1 teaspoon apple cider vinegar
• 1 tablespoon grainy mustard
• Kosher salt and freshly ground black pepper
•  
• 1 cup all-purpose flour
• 1 large egg, lightly beaten
• 1/4 cup milk
• 1 teaspoon minced fresh flat-leaf parsley (or 1/2 teaspoon dried)
• 1 tablespoon unsalted butter

1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. When shimmering, add brats and brown on all sides, about 8 minutes total. Transfer to a large plate. Add bacon and allow to brown, stirring occasionally to prevent burning, about 5 minutes.
2. Add onion and apple and continue to saute until they begin to soften, 4 to 5 minutes. Add garlic and peppers, reduce heat to low and cook a minute more before adding beer, stock, Worcestershire sauce and vinegar. Return brats to pan. Bring to a simmer and add mustard, stirring to combine. Season with salt and pepper and continue to simmer over low heat to allow sauce to thicken.
3. Meanwhile, bring a large pot of water to a boil over high heat. Mix flour, egg, milk, parsley, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl.
4. Working in batches while using a sturdy spoon, force spaetzle through holes of a spaetzle maker or large-holed colander into the boiling water. Cook 3 to 4 minutes or until noodles float to the surface. Drain well into a colander, and quickly shock spaetzle with cold water.
5. Heat butter and remaining 1 tablespoon olive oil in a large skillet over medium-high heat until foaming subsides. Add spaetzle, shake once to distribute evenly, and cook without moving until lightly browned, about 2 minutes. Season to taste with salt and pepper and serve immediately with brats.

olive oil, brats, bacon, onion, apple, garlic, red peppers, beer, chicken stock, worcestershire sauce, apple cider vinegar, grainy mustard, kosher salt, nbsp, flour, egg, milk, parsley, unsalted butter

Taken from www.seriouseats.com/recipes/2014/01/pan-fried-brats-parsley-spaetzle-mustard-bacon-apple-recipe.html (may not work)