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National Bratwurst Day

Bratwurst with Smoked Onion Mostarda

Recipe: Alex Heugel

Ingredients

  • 2 Spanish Onions, large dice
  • 1 tablespoons LifeSpice Smokin’ Seasoning
  • 1 tablespoons unsalted Butter
  • 2 tablespoons Brown Sugar
  • 1/4 cups Apple Cider Vinegar
  • 2 tablespoons Grainy Mustard
  • 1/2 teaspoons Salt
  • 6 store-bought Bratwurst links
  • 6 store-bought Hot Dog or Brat Buns
  • 1 tablespoons Neutral Oil, for grill grates
  • 2 tablespoons unsalted Butter, softened, for toasting buns

Method

  1. Toss the diced Spanish onions with 1 tablespoon LifeSpice Smokin’ seasoning until evenly coated. Spread onions in a single layer in a perforated pan.
  2. Place the pan of onions in a smoker set to 275°F. Smoke for 60 minutes, until softened and lightly colored.
  3. Transfer the smoked onions to a large sauté pan with 1 tablespoons unsalted butter. Cook over medium-low heat, stirring occasionally, until fully soft.
  4. Add the 1/4 cups apple cider vinegar to the pan and scrape up any browned bits from the bottom.
  5. Stir in 2 tablespoons brown sugar and 1/2 teaspoons salt. Cook until the mixture turns syrupy and coats the onions, about 5 minutes.
  6. Remove from heat and stir in the 2 tablespoons grainy mustard. Let cool slightly while you cook the brats. Mostarda can be made ahead and reheated or served room temp.
  7. Heat a grill or grill pan to medium heat and brush grates lightly with 1 tablespoons neutral oil. Grill the 6 store-bought bratwurst links, turning occasionally, until well charred and heated to 160°F internal, about 15 minutes.
  8. Spread the cut sides of the hot dog or brat buns with 2 tablespoons unsalted butter, softened, to toast the buns. Toast on the grill or in a hot skillet, cut-side down, until golden, about 2 minutes.
  9. Nestle a brat into each toasted bun and top generously with the smoked onion mostarda. Serve immediately.