Turkey Brats with Caramelized Onion
5 turkey brats (mine were ‘mild’ Italian style)
2 large onions, sliced
24 oz. chicken stock (mine was homemade)
2 Tbsp. granulated Splenda
2 Tbsp. apple cider vinegar
1 tsp. dry mustard
1 tsp. caraway seeds
1 tsp. thyme leaves
1 tsp. Worcestershire sauce
Kosher salt and cracked pepper to taste
Poke the brats with a knife several times. This will help prevent them from bursting while cooking. Put all ingredients in a saucepan, and bring to boiling. Immediately reduce the heat and simmer for 15 minutes.
Drain off the liquid. Heat olive oil in a frying pan, add brats and onions. Cook on medium until nicely browned, approximately 5 minutes per side. The brats can also be done on the grill.
Fat 12.9g | Carb 7.8g | Net Carb 6.7 | Prot 16.2 | KCals 208