Name: Plant-Based Skillet Bratwurst with Apples and Brussels Sprouts
Total time: 35 min
Ingredients: 2 tablespoons extra-virgin olive oil , divided; 8 plant-based bratwurst; 1½ pounds brussels sprouts , trimmed and halved or quartered if large; 2 shallots , quartered; ¼ teaspoon table salt; ¼ teaspoon pepper; 1 Gala apple , cored and cut into ½-inch wedges; 1 tablespoon maple syrup or honey; 1 tablespoon cider vinegar; 1 tablespoon Dijon mustard; ⅓ cup dried cranberries , chopped

Why This Recipe Works

It's hard to imagine a more quintessentially autumnal dinner than sausage with cabbage and apples—and it takes just a single skillet to make, to boot! When we discovered that it's possible to buy plant-based brats with all the snap and flavor of the animal-based original, we knew we had to use them in our vegan take on this dish of pure fall comfort food. We sear the brats for just a few minutes to get some browning action started, removing them from the skillet before adding brussels sprouts (essentially cute mini cabbages), quartered shallots for a light oniony note, and a sweet Gala apple cut into wedges. Once the sprouts and apple pick up some browning of their own, we flavor the mix with maple syrup, tangy cider vinegar, and Dijon mustard, and then add back the bratwurst to finish heating them through.

Before You Begin

You will need a 12-inch nonstick skillet with a tight-fitting lid. Honeycrisp, Granny Smith, or Braeburn apples will also work in this recipe.

Instructions

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add bratwurst and cook until lightly browned, about 2 minutes, turning as needed; transfer to plate and set aside.

Add remaining 1 tablespoon oil to now-empty skillet and heat over medium heat until shimmering. Add brussels sprouts, shallots, salt, and pepper and cook, covered, until vegetables are browned, about 5 minutes, stirring often. Stir in apple and cook until browned, about 2 minutes.

Whisk maple syrup, vinegar, and mustard together in bowl, then add to skillet, tossing to coat. Reduce heat to medium-low, nestle sausages into skillet, cover, and cook until brussels sprouts are tender and sausages register at least 135 degrees, 5 to 7 minutes. Sprinkle with cranberries. Serve.