Best Fullblood Wagyu Bratwurst With Grilled Apple Coleslaw Recipes

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GRILLED BRATWURST WITH BRAISED CABBAGE



Grilled Bratwurst with Braised Cabbage image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

Canola oil, for frying
3 tablespoons butter
1 small onion, minced
1/2 head red cabbage, thinly sliced
Salt and freshly cracked black pepper
Pinch crushed red pepper flakes
1/4 cup sugar
1/4 cup apple cider
1/4 cup chicken stock
1 cup sour cream
1 shallot, minced
1 lemon, zested and juiced
1 teaspoon cayenne pepper
2 tablespoons chopped chives
Salt and freshly ground black pepper
Peels from 4 potatoes
4 bratwurst sausages
4 steak rolls, split on 1 side

Steps:

  • In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
  • Preheat a grill on medium-high.
  • In a large skillet over medium-high heat, add the butter. Stir in the onions and cook until translucent, about 1 minute. Add the cabbage and cook until softened, about 3 to 4 minutes. Season the cabbage with salt, pepper, and crushed red pepper, to taste. Add the sugar, cider and stock. Cook until the cabbage is al dente, about 6 to 8 minutes
  • In a small bowl, mix together the sour cream, shallot, lemon zest, lemon juice, cayenne and chives. Season the cremolata with salt and pepper, to taste.
  • Add potato peels to the fryer and fry until crisp, about 3 minutes Remove to a paper towel lined platter and season with salt and pepper, to taste.
  • Grill the bratwurst, turning frequently until cooked through, about 8 to 10 minutes
  • To assemble:
  • Open the rolls and spread with some of the sour cream cremolata. Add the sausage and some warm braised cabbage. Top each with some crispy potatoes and finish with a little more cremolata before serving.

GRILLED BRATWURST WITH RED CABBAGE-GRAPE SLAW



Grilled Bratwurst with Red Cabbage-Grape Slaw image

This play on a traditional hot dog with sauerkraut is the perfect refresh on a classic. We swapped out the hot dog for bratwurst and the sauerkraut for a cabbage and grape salad. The outcome is a snappy bite that is as equally salty as it is bright and acidic.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons grainy mustard, plus more for the buns
3 tablespoons apple cider vinegar
1 tablespoon extra-virgin olive oil, plus more for the grill
2 teaspoons sugar
Kosher salt
1 cup thinly sliced red cabbage
1/4 cup red grapes, thinly sliced
1/2 sweet onion, cut into 1/4-inch-thick rounds
4 fully cooked bratwursts (about 3 ounces each)
4 hot dog buns
Potato chips or pretzels, for serving

Steps:

  • Preheat a grill to medium high. Whisk the mustard, vinegar, olive oil, sugar and 1/4 teaspoon salt in a medium bowl. Add the red cabbage and grapes; toss to coat.
  • Oil the grill, then add the onion rounds and bratwursts. Cook the onion rounds, flipping halfway through, until softened and charred, 4 to 6 minutes. Remove to a cutting board. Cook the bratwursts, turning, until warmed through and charred all over, 8 to 10 minutes. Remove to a plate.
  • Open the hot dog buns and add them to the grill, open-side down; grill until toasted, about 30 seconds. Flip and grill the outsides. Chop the grilled onion.
  • Divide the hot dog buns among plates and spread with mustard. Fill with the bratwursts, slaw and grilled onion. Serve with potato chips or pretzels.

Nutrition Facts : Calories 420, Fat 24 grams, SaturatedFat 9 grams, Cholesterol 56 milligrams, Sodium 948 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Sugar 10 grams, Protein 19 grams

GRILLED BRATWURST WITH BRIE AND SPIRAL APPLE SLAW



Grilled Bratwurst with Brie and Spiral Apple Slaw image

Provided by Ayesha Curry

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

4 bratwurst, about 4 ounces each
4 pretzel hotdog buns, split
Melted butter, for brushing
6 ounces Brie, thinly sliced
2 tablespoons cider vinegar
1 tablespoon honey
2 teaspoons grainy mustard
1/2 teaspoon dried dill
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 crisp apples (like Fuji or Honeycrisp), unpeeled
1 extra-large carrot, peeled
3 scallions, thinly sliced

Steps:

  • For the bratwurst: Prepare a gas grill for medium-high heat. Grill the bratwurst until cooked through (160 degrees F on an instant-read thermometer), turning once, 20 to 25 minutes.
  • For the slaw: Meanwhile, in a large bowl, whisk together the vinegar, honey, mustard, dill, 1/2 teaspoon salt and a generous grinding of black pepper. Whisk in the olive oil to make a dressing.
  • With a spiral slicer, cut the apples and carrot into spirals; add to the dressing. Add the scallions and toss well. Refrigerate the slaw until ready to serve.
  • When the brats are nearly finished cooking, brush the cut sides of the pretzel buns lightly with melted butter and grill, cut-side down, on the upper shelf until crisp at the edges, 1 to 2 minutes. Turn the buns cut-side up and top with the sliced brie; grill until the brie just begins to melt, about 1 minute.
  • Serve the bratwurst on the buns, topped with slaw. Serve any extra slaw on the side.

SAUSAGES WITH APPLES AND ONIONS



Sausages With Apples and Onions image

There are lots of kinds of wurst, or sausage: bratwurst, bockwurst, knackwurst, weisswurst (similar to the French boudin blanc). Bratwurst is popular the United States, and there are some new high-quality packaged supermarket brands now available, or look for other types from a butcher shop. But let's face it: Nearly any kind of sausage will taste great paired with caramelized onions and apples fried in butter.

Provided by David Tanis

Categories     dinner, weekday, sausages, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

4 tablespoons unsalted butter
3 large yellow onions, cut in 1/4-inch half-moons (about 4 cups)
Salt and pepper
1 bay leaf
2 cloves
3 allspice berries
1/2 teaspoon caraway seeds
1 thyme sprig
4 large tart apples, peeled and cut into 1/2-inch slices (about 4 cups)
8 bratwurst or other sausages, about 3 to 4 ounces each
Parsley sprigs, for garnish (optional)

Steps:

  • Put 2 tablespoons butter in a large cast-iron skillet or wide, heavy-bottomed pot over medium-high heat. Add onions, season generously with salt and pepper and stir to coat with butter. Add bay leaf, cloves, allspice, caraway and thyme. Cook, stirring frequently, until soft and nicely browned, about 10 minutes. Reduce heat as necessary to keep onions from browning too quickly.
  • Remove onions from pan and arrange on a platter. Put 2 more tablespoons butter in pan, and add apples. Raise heat to medium-high and brown apples on both sides, using a spatula to turn them, 2 to 3 minutes per side. Remove apples and arrange them on top of onions. Keep platter warm in a low oven.
  • Keep stovetop heat at medium and place sausages in pan in one layer. Prick each sausage in several places with the tip of a sharp paring knife or toothpick.
  • Let sausages brown slowly on one side (check their progress by turning them over with a fork or tongs) for 6 to 8 minutes. Lower the temperature if they're browning too quickly.
  • Turn sausages over, and add 1/2 cup water to the pan. Let water evaporate completely, then continue to let sausages brown slowly for about 5 more minutes. (Cooking sausages at too high a temperature will cause them to burst; err on the cooler side.)
  • To serve, place cooked sausages in the center of the onion-apple mixture on platter. Garnish with parsley, if desired.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 47 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 18 grams, Sodium 1126 milligrams, Sugar 16 grams, TransFat 0 grams

FULLBLOOD WAGYU BRATWURST WITH GRILLED APPLE COLESLAW



Fullblood Wagyu Bratwurst with Grilled Apple Coleslaw image

Categories     Beef     Sausage

Number Of Ingredients 17

1 package Double 8 Cattle Company Fullblood Wagyu Bratwurst
3 cups Beef Stock
1 Pink Lady Apple (cut into 8 pieces)
2 Pink Lady Apples (cut into 4 pieces around the core)
2 pounds Brussels Sprouts (shaved)
1 cup Pecan Pieces (toasted)
1 bunch Green Onion (cut into 1/4-inch strips)
2 tablespoons Mustard Dressing: Dijon Mustard
1 Garlic Clove (minced)
2 tablespoons Honey
2 tablespoons Apple Cider Vinegar
1 tablespoon Sherry Vinegar
1/4 cup Grapeseed Oil
1/4 cup Olive Oil
1/4 cup Mayonnaise
1/2 teaspoon Kosher Salt
1/4 teaspoon Freshly Ground Black Pepper

Steps:

  • PREPARING THE MUSTARD DRESSING: In a blender, combine the Dijon mustard, minced garlic, honey, apple cider vinegar, and sherry vinegar. Blend for 15 seconds. Then, slowly drizzle in the grapeseed oil and olive oil. Once the oils are both in, add in the mayonnaise, kosher salt, and freshly ground black pepper.
  • PREPARING THE GRILLED FULLBLOOD WAGYU BRATWURST AND APPLES: In a medium-size sauté pan, heat the beef stock up to a slow simmer. Add in the Fullblood Wagyu bratwurst and cut pieces of one pink lady apple. Reduce the liquid to low, and poach the bratwurst for 15 minutes. Flip the bratwurst every 5 minutes during this process. Turn the heat off, and allow the bratwurst to sit in the liquid for an additional hour. Remove the bratwurst from the liquid, and set them aside. Then, return the pan to medium heat. Once the pan is at a very slow simmer, add in the large cut pieces (from 2 pink lady apples), and poach those for 10 minutes. Note: Don't let the poaching liquid get too hot. You just want a very low simmer. Drain the large apple pieces, and discard the liquid. Set the apples aside.Heat a BBQ or gas grill on medium-high heat. Grill the poached bratwurst and apples for 5 minutes on each side. Once grilled, transfer the Fullblood Wagyu bratwurst and apples to a cutting board. Allow them to rest.
  • PREPARING THE COLESLAW: Cut off the cores on the brussels sprouts, and discard any brown leaves.Using a sharp chef's knife, shave the brussels sprouts into thin slices. Then, place the slices in a large bowl. Add the green onions and toasted pecans to the bowl. Cut the grilled apples into 1/4-inch-thin slices, and then cut those slices in half (so the apples are bite-size). Add the ap-ples to the large bowl.Add the previously prepared mustard dressing to the bowl.Toss everything with the dressing. Season to taste with kosher salt and freshly ground black pepper.
  • FINAL STEPS: Slice the Fullblood Wagyu bratwurst on a biased cut into 1/4-inch-thick pieces. Place the brussels sprouts and grilled apple coleslaw on a platter. Top with the sliced Fullblood Wagyu bratwurst.Serve, and enjoy!

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