RECIPE: Brussel-Brat Sandwich
The Brussel-Brat Sandwich – Serves 4 – by Barbie Aknin of Community Cuisine
Brussels Sprout Slaw and Rockside Ranch sausages are the perfect combo for a killer cold weather sandwich. I like to add a spoonful or two of fermented sauerkraut to the slaw to keep away winter bugs.
- 4 Rockside Ranch Smoked Bratwurst Sausage (hot links or Polish are good too)
- 1 bottle of beer** (your favorite) or broth
- 2 Lbs. Brussels sprouts or kale, washed, trimmed and shredded or sliced very thinly
- 2 kohlrabi, peeled and sliced into 1/8-inch slices and then into matchsticks (or shredded)
- 1 Tbls. grainy mustard
- 1 Tbls. Dijon mustard
- 1/4 teaspoon nutmeg, freshly grated if possible
- Salt and pepper to taste
- 2 tablespoon white wine vinegar
- 4 Tbls. good olive or avocado oil plus more for brushing bread
- 1/2 to 1 cup each gouda cheese and sharp cheddar, raw milk if possible, shredded
- 8 slices sourdough or rye bread
- Pour the beer or broth into a dish large enough to fit the sausage. Poke multiple holes in the sausage casing and place the sausage into the beer to macerate for 20 minutes.
- Meanwhile, slice or shred the Brussels sprouts or kale (or a mixture of both) very thinly as you would cabbage for coleslaw. Place the mixture in a large bowl.
- In a small bowl, whisk the grainy and Dijon mustard, nutmeg and white wine vinegar. Add the 4 Tbls. of olive oil and season to taste with salt, pepper and a pinch of sugar (optional).
- Toss the Brussels sprouts or kale with half of the dressing and massage by hand to break down and soften the slaw. Add the kohlrabi and gently toss to coat, adding more dressing if needed. Set aside for 20 minutes or so to macerate.
- Place the beer and sausage into a small pan. The sausage should be covered by the beer. Simmer gently for 5-10 minutes or until cooked though. Set aside to cool for 5 minutes. Slice on the diagonal in ¼-inch slices.
- Heat a griddle or large flat pan and brush the bread lightly with oil on one side. Place oil side down on the pan.
- Sprinkle the cheese on each slice of bread.
- Add the sliced sausage to half of the bread slices and then mound the slaw on the sausages.
- Once the cheese has melted and the bread has toasted, place the the cheese only slices onto the the sausage-slaw mixture and press lightly.
- Remove to a cutting board and slice in half. Serve with extra slaw, it’s that good.
About the Chef
Barbie Aknin of Community Cuisine has provided cooking instruction in corporate settings, cooking schools, private events, and in her own home for more than twenty years.
Community Cuisine brings people together in the kitchen to cook, to learn, and to celebrate. We teach the art, technique, and value of cooking by sharing wisdom from culinary traditions past and present. All classes incorporate professional cooking methodology that offers our students the tools they need to tackle any type of cuisine or diet.
To learn more about Community Cuisine, visit www.communitycuisine.com