Vegetarian Build Your Own Brat Bar Recipes
VEGETARIAN BUILD-YOUR-OWN BRAT BAR
Fun to assemble and present - vegetarians and meat eaters alike will love this version of a Build-Your-Own-Brat Bar.
Provided by Pure Farmland
Categories Side Dish Sauces and Condiments Recipes
Time 1h15m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Heat large, well-seasoned grill pan over medium-high heat. Gently pat links very dry with a paper towel. Sear links on each side until grill marks are dark brown, 2 to 3 minutes per side. Transfer to a foil-lined oven and let cook 8 to 10 minutes, or until firm, and center is no longer pink when sliced.
- For the whole grain honey mustard, combine both mustards and honey in a small bowl. Whisk well to combine. Serve immediately or refrigerate for up to 1 week.
- For the easy saffron aioli, combine lemon juice, saffron, and garlic in a small bowl. Let rest 10 minutes. Add mayonnaise and mix well to combine. Serve immediately or refrigerate for up to 3 days.
- For the quick-pickled red cabbage, combine cabbage, vinegar, salt, and sugar in a bowl. Massage with hands and mix well to combine. Let rest 30 minutes, stirring every 10 minutes to combine. Serve immediately or cover and refrigerate for 2 days.
- Transfer cooked links to a serving board with whole grain honey mustard, saffron aioli, pickled red cabbage, kimchi, scallions, and French baguette. Serve immediately.
Nutrition Facts : Calories 210.9 calories, Carbohydrate 26.6 g, Cholesterol 4.2 mg, Fat 9.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 1.5 g, Sodium 727.6 mg, Sugar 4.4 g
HOMEMADE BRATWURST
The following recipe will make about 5 pounds of great bratwurst at a fraction of the cost of buying it at the grocery store-give it a try! Try serving bratwurst burgers the next time you grill. Condiments range from the traditional-Kraut and a good German Mustard, to my favorite way which is mayo, German mustard, ketchup, thick slices of tomato and leaf lettuce on a crusty, grilled bun. Delish! Cooking time is the amount of time mixture sits in the fridge.
Provided by Diana Adcock
Categories Pork
Time P1DT30m
Yield 5 pounds
Number Of Ingredients 14
Steps:
- Cut the pork and beef into 2 inch cubes.
- Grind through a 1/4 inch grinding plate.
- If you do not have a meat grinder you can pulse it in your food processor in SMALL batches.
- In a small mixing bowl beat eggs and beer together until well blended.
- Add dry ingredients.
- In a large mixing bow combine the ground meat and wet mixture until well incorporated.
- Cover with plastic wrap and refrigerate 2 hours, up to 24.
- The longer the better.
- At this point you can either stuff into casings or wrap in 1 pound packages which is what I do, then freeze.
VEGETARIAN BUILD-YOUR-OWN BRAT BAR
Fun to assemble and present - vegetarians and meat eaters alike will love this version of a Build-Your-Own-Brat Bar.
Provided by Pure Farmland
Categories Sauces and Condiments
Time 1h15m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Heat large, well-seasoned grill pan over medium-high heat. Gently pat links very dry with a paper towel. Sear links on each side until grill marks are dark brown, 2 to 3 minutes per side. Transfer to a foil-lined oven and let cook 8 to 10 minutes, or until firm, and center is no longer pink when sliced.
- For the whole grain honey mustard, combine both mustards and honey in a small bowl. Whisk well to combine. Serve immediately or refrigerate for up to 1 week.
- For the easy saffron aioli, combine lemon juice, saffron, and garlic in a small bowl. Let rest 10 minutes. Add mayonnaise and mix well to combine. Serve immediately or refrigerate for up to 3 days.
- For the quick-pickled red cabbage, combine cabbage, vinegar, salt, and sugar in a bowl. Massage with hands and mix well to combine. Let rest 30 minutes, stirring every 10 minutes to combine. Serve immediately or cover and refrigerate for 2 days.
- Transfer cooked links to a serving board with whole grain honey mustard, saffron aioli, pickled red cabbage, kimchi, scallions, and French baguette. Serve immediately.
Nutrition Facts : Calories 210.9 calories, Carbohydrate 26.6 g, Cholesterol 4.2 mg, Fat 9.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 1.5 g, Sodium 727.6 mg, Sugar 4.4 g
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