Oven-Roasted Allspice Apple and Bratwurst with Croutons and Sage

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This oven-roasted allspice apple and bratwurst recipe combines sweet and savory fall flavors and makes a delicious and comforting dinner. It couldn’t be easier to make; just add all ingredients into one cast iron pan and roast in the oven.

A cast iron pan with roasted bratwurst, apple and croutons and a beer in the background.

This post was originally published on March 7, 2016.

Recipe ingredients and notes:

Ingredients needed to make and apple and sausage roast pan.
  • bratwurst links
  • Honeycrisp apple – don’t use any other apple variety for this recipe, you need the punch of acidity and sweetness that only Honeycrisp apples have
  • olive oil
  • ground allspice – the warm spice adds complexity and subtle fall flavors to the dish
  • bread cubes – use a high-quality sourdough loaf
  • fresh sage leaves – roughly chopped

How to make the recipe:

Step 1. Quarter, core and slice the apple into wedges, then toss them with the bratwurst links, the allspice and the olive oil in a bowl.

Step 2. Transfer the mix to a cast iron pan and roast for 30 minutes in a 400-degree oven.

Raw bratwurst links and apple wedges in a bowl and in a cast iron pan.

Step 3. Add the bread cubes and the sage to the pan. Stir everything well and then return the pan to the oven and continue to roast until the meat is cooked through (another 15 to 20 minutes).

Step 4. Cut the bratwurst into bite-sized pieces and serve.

More comfort food recipes:

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A cast iron pan with roasted apple, bratwurst and croutons and a beer in the background.
Print Recipe
5 from 6 votes

Oven-Roasted Allspice Apple and Bratwurst with Croutons and Sage

This oven-roasted allspice apple and bratwurst recipe combines sweet and savory fall flavors and makes a delicious and comforting dinner.
Prep Time:5 mins
Cook Time:50 mins
Total Time:55 mins
Course: Main Course
Cuisine: American
Keyword: one-pan dinner, oven-roasted bratwurst, roasted bratwurst
Servings: 4
Calories (estimated): 490kcal

Ingredients:

  • 4 bratwurst links
  • 1 large Honeycrisp apple*
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground allspice
  • 1 – 1.5 cups bread cubes, cut from a high-quality sourdough bread
  • 12 sage leaves, roughly chopped

Instructions:

  • Heat the oven to 400 degrees F.
  • Toss the bratwurst links and the apple wedges with the olive oil and the allspice.
  • Transfer to a cast iron pan and roast in the oven for 30 minutes.
  • Add the sage and the bread cubes to the pan and stir well.
  • Return the pan to the oven and roast until everything is nicely browned and the meat is fully cooked (another 15 to 20 minutes).
  • Slice the bratwurst links into bite-sized pieces and serve.

Notes:

*Don’t use any other apple variety for this recipe, it needs the punch of acidity and flavor from a Honeycrisp apple.

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A cast iron pan with roasted bratwurst, apple and croutons and a beer in the background.

20 comments

  1. Jay @ IndustryEats says:

    Hi Nicole,

    Now we’re talking! I love the way you incorporated the cast iron in this recipe. I dream about cast iron and when I saw your skillet in this post, I had to break my silence. Great job. The recipe looks delicious, but I have to say, I found joy in reading through food styling and photography notes at the end. It’s refreshing to get some behind the scenes commentary. I appreciate that.

    Keep up the good work. Always a fan.

    Jay

    • Nicole B. says:

      That is so wonderful to hear, Jay, thank you so much for leaving such a nice comment! I love my cast iron, it’s great for cooking and great for photographs. :)

    • Nicole B. says:

      Thank you, Mary Ann! Sausage is sometimes really irresistible, isn’t it? In that respect it’s in the same category as bacon. :)

  2. Wendi Spraker says:

    Well, how about that! I didn’t know that my friend Marisa hung out here! But there she is right above me in the comment thread!

    This recipe looks completely lovely and like exactly what I am craving right now!

    I do have a question – as I am considering a new lens for my Nikon. With the 105mm that you use for this shot – how far away from the scene are you shooting? I am currently using a 50mm 1:1.8 Nikon Nikkor lens. I would LOVE to have a Nikon lens with the Vibration reduction. Do you find that VR makes a huge difference? I assume it does and that is probably why you use it.

    Thank you for your help!

    • Nicole B. says:

      Oh, I feel so good to be the cool hangout blog! ;) I just measured and the front of my lens was about 40 inches away from the food in this photo. I use the 105mm because I love the focal length (and because it’s a macro lens that gives me the option to go very close if I want to), I’m actually not concerned with vibration reduction, as a matter of fact the particular model of lens I have (it’s an older model) doesn’t have VR.

  3. Marisa Franca @ All Our Way says:

    I’ve never thought of that combination — it sounds very German to me — especially with the apples and allspice. We have sage in our garden and I certainly hope it made it through the winter. We simply love the flavor and now you’ve given me an idea for another combination. Now inquiring (nosey) minds want to know — who drinks the beer after the shoot?? Do you get volunteers for quality control :-) ? And your shot looks like it was taken at a Rathskeller– not that I’ve ever been in one but that is what I imagine it would look like. Great recipe!!!

    • Nicole B. says:

      Rathskeller – I love it! That is exactly the type of atmosphere I was going for, dark and broody but still somewhat sophisticated. Good question about who drinks the beer, it depends. Sometimes I just pour it down the drain, like when I shoot in the mornings. Other times my husband may drink it if he’s around or I may drink it myself (I’m definitely not a hug beer fan but if it’s dinner time and warm weather I’m sometimes in the mood for it). :)

  4. Louise | Cygnet Kitchen says:

    This is the sort of dish that I love to come home to after a long day! I only usually use allspice in baking but love the idea of combining with sage in this dish! You are as always a genius with spicing! Lovely moody shot too. x

    • Nicole B. says:

      Thank you so much, that is such a nice thing to say, Louise! :) I used to use allspice only in baking but I’ve found that it’s surprisingly versatile, it goes with almost anything!

    • Nicole B. says:

      Thank you, Angela! I did like the color of the apples too, much more pale than the raw apples were but still pretty. :)

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