Bangers and Mash with Apples, Green Beans, and Onion

 Ingredients

• 4-6 Bratwurst Sausages
• 1 medium white onion cut into thin rings 
• 2 cups green beans, trimmed and cut in half
• 2 large tart apples (like the honey crisp) cored, peeled, and diced 
• 1/4 tsp herbes de provence, or thyme 
• 1 clove minced garlic
• 1/4 cup apple wine, apple cider, or apple juice
• 1 cup chicken stock 
• 1 Tbsp butter

Directions

1. Saute the onion, apple, and green beans in a medium non stick pan sprayed with PAM or olive oil over medium high heat until the onions are caramelized, the beans begin to go tender, and the apples are soft and golden.
2. Add the herbes de provence, wine, and garlic and stir until the wine has almost evaporated.
3. Add the chicken stock, reduce heat, and simmer until the liquid reduces by 3/4.
4. Turn the heat to low, add the butter, put a lid on the pan, and let the sauce sit on low while you roast the brats. 
5. Pre-heat the oven to 400. 
6. Poke holes in both sides of the brats using a fork and place on a roasting rack over a baking sheet. Roast for 30 minutes, turning once and then place under the broiler for 5 minutes a side until crispy. 
7. Place back in the pan with the apples and smother them in all that goodness.
8. Serve over your favourite mashed potatoes. (I like to lighten mine up by mashing with chicken stock instead of cream and butter) 
9. Spoon even amounts of the apples and beans over each.