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Bratwurst, Apple, Stuffed Pork

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Bratwurst, Apple, Stuffed Pork

Bratwurst, Apple, Stuffed Pork

Each fall I take out a little time to page through some old cookbooks stacked on my kitchen bookshelf.

Not looking for anything in particular except some inspiration on what I might prepare for a couple of varied gatherings over the upcoming season.

Does a certain food photo, or even the idea of a particular type of recipe ever intrigue you?


This sort of fascination has always occurred to me when thumbing through those heavy, large sized glossy European reference cookbooks whose pages include a culinary history including a taste of some top cultural recipes from each country and a focus on some specialty dishes and products among regions.


One genre popular in the culinary history among many of these European countries includes roasted stuffed meats, typically pork or beef, stuffed with another meat, such as any variety of sausages.

Some may appear fussy but then once roasted and sliced expose colorful round stuffed centers filled with ingredients making the final dish presentation quite lovely for entertaining.

Here we have a center spread with a type of sausage, seasoned Bratwurst.


The bratwurst stuffing provides for that old world style of stuffed roasts displayed in the glossy European reference cookbooks.

Choosing an apple smoked bratwurst complements well with a crisp apple or two on hand from our annual apple picking day out at the Frecon Farms Orchard combined with a lightly sauteed mixture of leftover bread cubes from a stale baguette.

Turns out, it’s really not so difficult or fussy to simply remove the translucent outer casings exposing ground seasoned sausage meat and spread it evenly across the circumference of the roast simply leaving about an eighth inch all around the edges and using kitchen string to hold the combination intact.

You can easily stuff back in any overflow and once cooked and set tented for a bit the stuffed Pork sliced with a sharp serrated knife will provide a very delicious and flavorful grand display.  


Served alongside a buttery mash of seasoned boiled butternut squash and potatoes this late fall dish provided no leftovers.

A delightful outcome to a longtime fascination of a roast stuffed with a seasoned sausage meat, from the glossy pages of the old world European cookbooks. Bratwurst, Apple, Stuffed Pork Roast.


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