Apple Mustard Brats
Posted by Bob Skilnik on June 5, 2007
When I lived in West Germany, Wurst Salat was a typical dish found on the menu of local eateries. Unless you’re on a very low-carb diet, however, being presented with a plate of sliced lunch meats bathed in vinegar and onions can be somewhat overwhelming. This recipe might fill the bill for those who can do without the “all-meat” concept.
Apple-Mustard Grilled Bratwurst Salad with Beer Vinaigrette
1/2 cup of a German hot mustard (actually, any hot brown mustard will do)
1/2 cup apple butter (found next to jelly and jams at the supermarket)
1 pound fine-ground veal bratwurst
1/4 cup canola oil
1/4 cup malt vinegar
Salt and freshly ground black pepper, as desired
6 tightly-packed cups of salad greens (the more delicate, the better)
1/3 cup chopped green onions
1 15 to 16 ounce can cannellini beans, rinsed and drained
3 to 4 plum tomatoes, seeded and chopped
1/2 cup chopped red bell pepper
Preheat outdoor grill (gas or charcoal).Mix together the mustard and apple butter; reserve 1/3 cup of the mixture in a large salad bowl. Place bratwurst on preheated grill and cook for 10 minutes, turning frequently. During the last few minutes of cooking, brush all sides generously with unreserved mustard mixture, continuing to grill until all sides are coated and browned. Remove bratwurst to a cutting board and let rest for a few minutes. Meanwhile, to make dressing add the oil, malt vinegar, salt and pepper to the bowl containing the reserved mustard mixture, whisking until blended. Place the salad greens into the salad bowl with the dressing. Add the green onions, beans, tomatoes and red bell pepper, tossing gently to blend well.Cut bratwurst into 1/2-inch slices. Divide the salad mixture among 4 large serving plates and top with the grilled bratwurst, dividing equally. Makes 4 servings.