Vegetarian Build-Your-Own Brat Bar recipe
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Ingredients
- 2 pounds Pure Farmland® Dinner Links (Mild Italian variety) 3 tablespoons whole grain mustard ¼ cup Dijon mustard 1 tablespoon honey 2 teaspoons lemon juice 1 pinch crumbled saffron 1 medium garlic clove, peeled and grated on a Microplane® ½ cup olive oil mayonnaise 3 cups thinly sliced red cabbage, core removed ¼ cup rice wine vinegar ½ teaspoon salt ½ teaspoon white sugar 1 cup kimchi ½ cup thinly sliced scallions (on the bias), white and green parts 1 French baguette, cut into 2-inch slices
Nutrition Info
- 210.9 caloriescarbohydrate: 26.6 gcholesterol: 4.2 mgfat: 9.5 gfiber: 2.1 gprotein: 5.1 gsaturatedFat: 1.5 gservingSize: -sodium: 727.6 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Build-Your-Own Brat Bar
Directions
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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.