|2 servings||calories per servings 640||protein serving 22 g||carbs per serving 39 g||total fat per serving 44 g|
An upgrade from your classic cookout hot dogs, these grilled brats are topped with a bold combination of peppers and onions, slow-cooked until beautifully caramelized. They pair best with a warm summer sunset and good friends (and perhaps 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||44 g|
|Saturated Fat||14 g|
|Trans Fat||0 g|
|Total Carbohydrates||39 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Heat grill to low (about 300° F).
• Discard pepper stem and seeds, and thinly slice flesh.
• Peel and thinly slice onion.
• Halve cucumber lengthwise. Thinly slice crosswise.
• Cut tomato into 1/2-inch wedges.
• Pick and roughly chop basil.
• Split buns.
Note: If using an open grill, build a half-fire to have a hot side and a cool side.
• When grill is at low heat, add brats. Cook, rotating occasionally, until brats are firm and are mostly cooked through, about 12 minutes. Do not not pierce the casings.
• Transfer brats to a plate. Let rest 5-10 minutes.
Note: If you prefer, you may slow cook by poaching. Fill a saucepan half full with about 4 cups water. Place over high heat. When water boils, add brats. Cover pan, and remove from heat. Let stand 12 minutes.
Place a sauté pan over medium heat. Add 1 tablespoon olive oil. When oil is hot, add onion and peppers. Cook, stirring occasionally, until vegetables are golden and tender, 6-8 minutes.
While vegetables cook, in a large bowl, whisk together vinegar, 2 tablespoons olive oil, sugar, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Toss in cucumber and tomato.
• Gently fold in feta and basil.
• While brats rest, increase grill heat to high (500°-600° F).
• Return brats to grill. Cook without disturbing until seared on bottom, about 1 minute.
• Rotate 1/4 turn. Sear until well-marked, 30 seconds-1 minute.
• Repeat twice more to mark all over.
While sausages sear, toast buns as desired.
• Spread buns with mustard.
• Add brats and peppers and onion.
• Serve with tomato-cucumber salad, 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...