Vegetarian Build-Your-Own Brat Bar
Fun to assemble and present - vegetarians and meat eaters alike will love this version of a Build-Your-Own-Brat Bar.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 2pounds Pure Farmland® Dinner Links (Mild Italian variety)
- 3tablespoons whole grain mustard
- ¼cup Dijon mustard
- 1tablespoon honey
- 2teaspoons lemon juice
- 1pinch crumbled saffron
- 1medium garlic clove, peeled and grated on a Microplane®
- ½cup olive oil mayonnaise
- 3cups thinly sliced red cabbage, core removed
- ¼cup rice wine vinegar
- ½teaspoon salt
- ½teaspoon white sugar
- 1cup kimchi
- ½cup thinly sliced scallions (on the bias), white and green parts
- 1French baguette, cut into 2-inch slices
Instructions
Step 1
Preheat oven to 375 degrees F.Step 2
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.Step 3
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.Step 4
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.Step 5
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.Step 6
Transfer cooked links to a serving board with whole grain honey mustard, saffron aioli, pickled red cabbage, kimchi, scallions, and French baguette. Serve immediately.