Mustard – Glazed Brats with Sweet and Sour Slaw
Why this recipe works: it’s good bet that almost everyone – especially football fans – has had a brat at some point in their life. But what exactly sets these sausages apart from other varieties? Simply put, bratwurst are German – style nutmeg, and caraway seeds. For this dish, we created a bold mustard sauce and a sweet and tangy coleslaw that pair perfectly with the highly spiced, savory sausages. We start by browning the sausages in the skillet, and then we add broth to the pan, cover it, and cook until the brats are no longer pink. The fond on the bottom of the pan releases during simmering and adds to the flavor of the sauce. Once the liquid is reduced, we whisk in tangy, whole – grain mustard with a bit of honey for added sweetness. The aggressive flavor of the sausages. To shred the cabbage, we use either a food processor fitted with a shredding blade or a mandoline. Prepackaged slaw is also an option.
Mustard – Glazed Brats with Sweet and Sour slaw
Ingredients : serve 4
3 tablespoon vegetable oil
1 ½ pounds bratwurst
1 cup low sodium chicken broth
3 tablespoons whole – grain mustard
¼ cup honey
¼ cup cider vinegar
¼ teaspoon celery seed
½ head green cabbage, shredded
½ red onion, chopped fine salt and pepper
Procedures:
- Heat 1 tablespoon oil in large skillet over medium – high heat until just smoking. Add bratwurst and cook until browned on all sides, about 5 minutes add chicken broth, reduce heat to medium – low, cover, and cook until sausages are no longer pink in center, about 10 minutes. Remove cover, increase heat to medium – high, and simmer until liquid has thickened slightly, about 1 minute. Transfer sausages to platter and whisk mustard and 1 tablespoon honey into sauce. Pour sauce over sausage.
- Meanwhile, whisk remaining 3 tablespoons honey, vinegar, remaining 2 tablespoons oil, and celery seed in large bowl. Toss cabbage and onion in dressing and season with salt and pepper. Serve with sausage.
Smart shopping cider vinegar:
From colonial times until refrigeration came along, most American homes kept a barrel of apple cider vinegar for preserving foods. Even through cider vinegar is now used more for brightening sauces and salad dressing than staving off spoilage, most cooks still opt for the most generic brand possible. As local supermarkets have begun to offer a more varied selection – some in the vinegar aisle, some in the “natural foods” section – we wondered if any were worthwhile. To find out, we purchased 10 nationally available brands – six produced domestically, three from France , and one from Canada
