This recipe is all about the sauce. It’s made by reducing cider with brown sugar and a little Dijon mustard for a slightly tangy, concentrated sweetness. You can use it on other meats too, like ham or brisket. We like sausage because it cooks quickly and is easy to slice into bite-size pieces for appetizers. The recipe calls for Clarksburg SHOUT! Hard Cider but you can also use our Dry or Semi-Sweet varieties.

Start by getting your bratwurst cooking per the package instructions. While it cooks, start the sauce. Gently stir 1 can of Clarksburg SHOUT! Hard Cider and ½ cup brown sugar in a pan over medium-high heat and bring it to a boil. Let it simmer for 5 to 10 minutes or until the mixture is reduced. Remove from heat and whisk in 1 tbsp. of mustard until it’s smooth. In a separate bowl, whisk 2 tsp. of cornstarch with 1 tbsp. cold water. Then, whisk the cornstarch mixture into your reduction. This helps to thicken the glaze, so it clings to the sausage for a perfect bite every time. Sprinkle in 1 tbsp. chopped parsley. When your sausages are done cooking, slice them up and toss in the sauce. Stick them with toothpicks so they’re easy for guests to pick up and enjoy.
Prep time: 10 minutes
Total time: 30 minutes
Yield: 20 – 30 sausage bites
1 package bratwurst sausages
1 can Clarksburg Shout! Hard Cider
½ c. brown sugar
1 tbsp. Dijon mustard
1 tbsp. chopped parsley
2 tsp. cornstarch
1 tbsp. cold water
Step 1
Cook bratwurst sausages according to package.

Step 2
While your sausages are cooking, make the sauce.

Step 3
Put cider and brown sugar in a pan over medium-high heat and bring it to a boil.

Step 4
Let it simmer for 5-10 minutes or until the mixture is reduced.

Step 5
Whisk in the mustard until it’s smooth.

Step 6
In a separate bowl, whisk the water into the cornstarch.

Step 7
Pour cornstarch mixture into the pan and whisk.

Step 8
Mix in parsley.

Step 9
Slice your sausage into bite-sized pieces and toss in the sauce.

Step 10
Serve and enjoy!

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