Grilled Vermont Apple Cider Bratwurst

Introduction

Juicy, smoky, and packed with fall flavors, these Grilled Vermont Apple Cider Bratwursts are infused with sweet, tangy cider and cooked to perfection on the Arteflame grill using the reverse sear method for unmatched tenderness and taste. No pots, pans or ovens needed—just fire, steel, and bold flavor.

Ingredients

• 6 Vermont apple cider-infused bratwursts
• 2 tablespoons unsalted butter
• 1 large sweet onion, thinly sliced
• 1 Honeycrisp apple, thinly sliced
• 1 tablespoon maple syrup
• 6 fresh bratwurst buns or pretzel rolls
• Spicy whole grain mustard (optional)
• Chopped fresh parsley (optional garnish)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the fire bowl.
2. Stack firewood on top of the napkins.
3. Light the paper and let the fire burn for about 20 minutes until the Arteflame cooktop and center grill grate are hot and ready.

Step 2: Sear the Bratwursts

1. Place the bratwursts on the center grill grate using tongs.
2. Sear each side for about 1–2 minutes until beautifully browned to lock in the juices.

Step 3: Move to the Flat Cooktop

1. Once seared, transfer the bratwursts to the flat cooktop closer to the outer edge where the heat is moderate.
2. Cook for 10–12 minutes, turning occasionally until the internal temperature reaches 150°F.
3. Remove from heat when the brats are at 150°F; they will continue cooking off the grill to reach the target of 165°F.

Step 4: Sauté the Onions and Apples

1. Add 2 tablespoons butter to a medium-heat zone on the flat cooktop.
2. Place the sliced onions on the butter and begin to sauté.
3. After 3 minutes, add the apple slices and maple syrup.
4. Sauté everything for another 4–5 minutes until caramelized and tender.

Step 5: Assemble and Serve

1. Toast the buns for 1–2 minutes on the edge of the cooktop.
2. Place a bratwurst in each bun and top with maple onion-apple mixture.
3. Add mustard and parsley if desired.

Tips

• Always remove brats from the heat when they are 15°F below the target temperature to avoid overcooking.
• Use butter on the flat cooktop for added flavor and golden color.
• Keep the onions and apples near the outer edge of the flat top to avoid burning.
• The Arteflame’s heat zones make managing multiple foods at once super simple.
• Clean-up is a breeze—just push food residue into the fire at the end.

Variations

• Spicy Vermont Bratwurst: Add sliced jalapeños to the sautéed onions for extra heat.
• Cheddar & Bacon Brats: Top bratwursts with melted Vermont sharp cheddar and grilled bacon strips.
• Autumn Harvest Brats: Include grilled squash slices alongside the apples for deeper fall flavor.
• Hard Cider Infused: Marinate bratwursts in local hard cider for an hour before grilling for an extra apple twist.
• Smoky Maple BBQ: Brush with a maple and barbecue sauce during the final minutes of cooking for a sticky, savory finish.

Best Pairings

• Serve with sweet potato fries or grilled corn on the cob.
• Pair with hard apple cider or a Vermont pale ale.
• For a side salad, try arugula with goat cheese and a maple vinaigrette.

Conclusion

The Arteflame grill brings these Vermont Apple Cider Bratwursts to mouthwatering levels with a rich sear and perfectly tender center, while letting you cook the entire meal outdoors without any fuss. Make this recipe the centerpiece of your next cookout and it’s guaranteed to impress.