Serves: 4
Total Calories: 656

2 cups apple cider
1/2 cup raisins
1 1/2 tablespoons butter
1 medium onion diced
3 stalks celery diced
1 1/2 pounds bratwurst
3 Bagged Red Delicious Apples peeled and diced
1 teaspoon finely chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon black pepper
1 to 1 3/4 pound pumpernickel bread bowl

1. Preheat the oven to 350°F.

2. Bring the cider to a boil in a small saucepan over medium heat. Add the raisins and boil for 2 minutes. Remove from the stove and let the raisins steep in the liquid.

3. Melt the butter in a large deep skillet over medium-low heat. Add the onion and celery, and cook 5 minutes, or the onions are soft and translucent.

4. Cut the bratwurst into bite-sized chunks, add to the skillet, and brown on all sides. Add the apples, sage, salt, and pepper, and cook an additional 5 minutes, stirring frequently. Add the steeped raisins and half the cider. Increase the heat and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes. (Discard the remaining cider.)

5. Place the bread bowl in the oven and warm for 5 minutes. Ladle the stew into the warm bowl and serve.

Nutritional Facts:

Serves: 4
Total Calories: 656
Calories from Fat: 383

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Spaghetti And Meatballs In An Italian Bread Bowl
Caesar Salad In An Italian Bread Bowl
Chef Peter Vrounggos's Carrot Ginger Dip In A Whole Wheat Bowl
Noodle Kugel In A Pumpernickel Bowl
Apple Sausage Stew In A Pumpernickel Bowl
Gourmet Ham And Cheese On Rye
Sky-High Reuben On Rye
Tropical Meringue Nest In A Hawaiian Sweet Bread Bowl