Name: Vegetarian Build-Your-Own Brat Bar
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Pure Farmland® Dinner Links (Mild Italian variety) - 2 pounds; Whole grain mustard - 3 tablespoons; Dijon mustard - ¼ cup; Honey - 1 tablespoon; Lemon juice - 2 teaspoons; Crumbled saffron - 1 pinch; Garlic clove, peeled and grated on a microplane - 1 medium; Olive oil mayonnaise - ½ cup; Thinly sliced red cabbage, core removed - 3 cups; Rice wine vinegar - ¼ cup; Salt - ½ teaspoon; White sugar - ½ teaspoon; Kimchi - 1 cup; Thinly sliced scallions (on the bias), white and green parts - ½ cup; French baguette, cut into 2-inch slices - 1

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Build-Your-Own Brat Bar

1. Pure Farmland® Dinner Links (Mild Italian variety) - 2 pounds

2. Whole grain mustard - 3 tablespoons

3. Dijon mustard - ¼ cup

4. Honey - 1 tablespoon

5. Lemon juice - 2 teaspoons

6. Crumbled saffron - 1 pinch

7. Garlic clove, peeled and grated on a microplane - 1 medium

8. Olive oil mayonnaise - ½ cup

9. Thinly sliced red cabbage, core removed - 3 cups

10. Rice wine vinegar - ¼ cup

11. Salt - ½ teaspoon

12. White sugar - ½ teaspoon

13. Kimchi - 1 cup

14. Thinly sliced scallions (on the bias), white and green parts - ½ cup

15. French baguette, cut into 2-inch slices - 1

How to cook deliciously - Vegetarian Build-Your-Own Brat Bar

1. Stage

Preheat oven to 375 degrees F.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Transfer cooked links to a serving board with whole grain honey mustard, saffron aioli, pickled red cabbage, kimchi, scallions, and French baguette. Serve immediately. Unknown