It's almost fall! Fall is absolutely my favorite time of year and I just get so excited, I go into full fall dork mode, just ask my boyfriend. It's all, "Honey, which pumpkin patch do you want to go to this year?" and, "I think I've finally worked up the courage to go to Statesville Haunted Prison, let's buy tickets!" and blah blah blah about every single fall activity available. I can't help it, there are so many fall activities to take part in, so much fall fashion to obsess over and, most importantly, so much fall food to eat!
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Every year, we go to a pumpkin patch and the best part is always the food. I usually get an apple cider doughnut and a brat. Something about a snappy brat on a crisp fall day is just perfection and with the perfect topping, it can't be beat. Don't get me wrong, I love sauerkraut on a brat but it's always fun to shake things up a bit! Enter: Apricots.
I know that apricot season is already over by the time fall rolls around, but, since we're using dried apricots and apricot preserves in this recipe, that totally doesn't matter. Just look at that color it brings to the sauce! Could it BE any more festive? (Bonus points if you read that in Chandler Bing's voice.)
One of the best things about the sauce is how easy it is! It'll take you just about 15 minutes to make and it and, since it can be served warm or at room temperature, you can pack it up and take it with you. Bring the sauce to a football tailgate (You're only there for the food and booze right?) and impress the brat grilling bros with your super festive and delicious fall sauce!
In all seriousness, this recipe will be perfect for whatever you have planned this season whether it's football, camping, or just a weeknight dinner.
The sweet and spicy sauce compliments the salty brat wonderfully and, wrapped up in a soft roll, it's the perfect treat on a brisk fall day. Casual and delicious, best eaten outdoors.
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Brats with Spicy Apricot Sauce
For the spicy apricot sauce
- 2 Tablespoons olive oil
- 2 Tablespoons chili oil
- 1 Tablespoon apricot preserves
- 1 ½ Tablespoons sriracha
- 1 ½ Tablespoons Dijon mustard
- ½ Yellow onion thinly sliced
- 1 Cup dried apricots chopped
- ¼ Cup water
- ⅛ Cup white wine
- Salt and pepper to taste
- 8 Brats
- 8 Buns
- Heat the chili oil and olive oil in a sauté pan over medium heat. Add the onions and a pinch of salt and pepper and cook until the onions start to soften; about 3 minutes. Add the dried apricots, stir and cook for a few minutes longer.
- Add the preserves, mustard, and sriracha and cook for another few minutes. Add the water if the sauce starts to get too thick.
- Add the wine and cook down for about 5 minutes. Keep the sauce warm until ready to use.
- Meanwhile, cook the brats. Add a little oil to a cast iron pan or grill pan and cook the brats until browned and snappy. About 8 minutes.
- Top the brats with the apricot sauce and enjoy!
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