Reviewer:

GEChocolate

Cooking Level: Expert

Home Town: Commerce Township, Michigan, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Jul. 18, 2012

Delicious! Used with deer brats.

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0 users found this review helpful

Reviewer:

Lynn B.

Reviewed: May 26, 2012

These were quite good and it's my fault they weren't better-I don't have an electric roaster so I baked them but I made the mistake of covering the pan. If you decide to bake these, I highly recommend you do so uncovered because the brats didn't brown up/caramelize and I had tons of liquid when it was done. My results came out 3* but I'll give it 4 because they would be much better dark and candied as the recipe states, and it's my fault they weren't. Will try again!

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2 users found this review helpful

Reviewer:

*~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Mar. 12, 2012

These got the thumbs up from the guys. I had deer brats and wanted to disguise the flavor a bit, so I thought this would work. I don't have a roaster, so I just used a 9x13 in the oven for about an hour. I only had 8 brats thawed, so I used 3 onions and 2 1/2 apples. A nice change from the usual. I would like to try it again with regular brats as well. Thanks for sharing!

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4 users found this review helpful

Reviewer:

HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Nov. 1, 2011

I cut the recipe down to our size since we only had a little over a pound of brats. I also cooked them in the oven at 350 for about an hour and they turned out just right. My husband says he likes the brats cooked this way better than on the grill. But I prefer the brats on the grill. Served this with dinner rolls, potato salad and delicious baked beans. Made a great dinner and something outside the usual.

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3 users found this review helpful

Reviewer:

crankimom

Reviewed: Oct. 6, 2011

I have made many recipes from this site, but never rated one ... before now. THESE. WERE. GREAT. Made a few changes: I halved the recipe, used dark brown sugar, and baked in the oven on 350 for one hour. I loved how soft and flavorful they turned out to be. The pan juices, mixed with spicy brown mustard, made the perfect condiment. Thanks for the Great Recipe pljma5!!

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6 users found this review helpful

Reviewer:

Mawiah

Cooking Level: Intermediate

Reviewed: Oct. 3, 2011

I made these brats for a staff lunch meeting and they were a hit! So simple and cooked perfectly. Just followed the recipe as is; only changed the number of servings to fit my group. Definitely a hit and will be making this again.

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3 users found this review helpful

Reviewer:

Michelle905

Reviewed: Jun. 3, 2011

Made this exactly as written the first time around. My husband said he would order these at a pub any day! The second time around, we added garlic and a small, diced jalapeno and loved it even more! We're adding this to the monthly rotation!

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13 users found this review helpful