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.
