|2 servings||calories per servings 440||protein serving 17 g||carbs per serving 28 g||total fat per serving 28 g|
A staple of the season, simple grilled brats with bold mostarda pair best with a warm summer sunset and good friends (and a few cold beers). The pork sausage, seasoned with garlic and nutmeg, comes from Pine Street Market, a small-scale artisan meat purveyor in Avondale Estates, Georgia.
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||28 g|
|Dietary Fiber||2 g|
Heat your grill to low, about 300° F. If you’re using an open grill, build a half fire so that you have a hot side and a cool side.
Prepare your mise en place: Remove and discard sweet pepper stem and seeds, and finely dice flesh. Finely dice fennel (reserve the pickling liquid). Split buns.
Make the mostarda: In a mixing bowl combine /mustard, sweet pepper, fennel/ and /1 teaspoon fennel pickling liquid./ Stir well.
Grill /brats/ over low heat, rotating frequently until they begin to firm up and are mostly cooked through, about 12 minutes. Use care to not pierce the sausage casings. (If you prefer, you can do this slow cook by poaching: Place approximately 4 cups water in a medium saucepan over high heat, and bring to a boil. Place bratwurst in the pot, cover and remove from heat. Let stand 12 minutes.) Remove brats from grill or saucepan, and let rest 5-10 minutes before searing.
While the sausages rest, heat grill to high, 500-600° F. Place brats across grill grates, and cook about 1 minute to mark and sear. Rotate 1/4 turn, and sear until well-marked, 30 seconds-1 minute more. Repeat 2 more times to mark and brown all over. While sausages sear, toast /buns,/ if desired.
Serve brats with mostarda, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...