Brats with Peppers and Onions
and German-style cauliflower salad

Name: Brats with Peppers and Onions
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb Cauliflower, florets; 1 stalk Celery, chopped; 1 clove Shallots, chopped; 1 Tbsp Parsley, chopped; 1 Tbsp Oil, olive; 2 tsp Vinegar, apple cider; 1 tsp Mustard, use large grain mustard if you have it (sub Dijon); 1 Bell peppers, red, sliced; 1 Onions, medium, sliced; 2 cups Stock, any type (sub beer); 2 Tbsp Butter; 4 links Sausage, German-style bratwurst (sub raw sausage links of choice); 1 Tbsp Oil, cooking; 4 Tbsp Mustard, spicy or honey-mustard (sub Dijon)

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

There's no need to leave your house for this ballpark favorite that is great served with plenty of your favorite mustard - we love a spicy variety here! This meal was also featured in 2017.

Ingredients

Metric

Servings:

German Cauliflower Salad:

Cauliflower - 1 lb , florets
Celery - 1 stalk , chopped
Shallots - 1 clove , chopped
Parsley - 1 Tbsp , chopped
Oil, olive - 1 Tbsp
Vinegar, apple cider - 2 tsp
Mustard, use large grain mustard if you have it - 1 tsp (sub Dijon)

Simmered Brats:

Bell peppers, red - 1 , sliced
Onions, medium - 1 , sliced
Stock, any type - 2 cups (sub beer)
Butter - 2 Tbsp
Sausage, German-style bratwurst - 4 links (sub raw sausage links of choice)
Oil, cooking - 1 Tbsp
Mustard, spicy or honey-mustard - 4 Tbsp (sub Dijon)

Prep

Cauliflower / Bell peppers / Onions (If prepping right before cooking, skip to Prep Step 3 and get cauliflower boiling before continuing with prep; if using the grill, get grill heating.) Prep as directed. Store cauliflower in one container and combine peppers and onions in another. (Can be done up to 5 days ahead)
Celery / Shallots / Parsley - Prep as directed and combine. (Can be done up to 3 days ahead)
Make cauliflower salad - Bring a large stock pot of salted water to a boil. Add chopped cauliflower and reduce heat to a low simmer. Simmer, covered, until cauliflower is fork-tender, 6 to 8 minutes. Drain and rinse under cool water. Combine with celery, shallots, parsley, olive oil, vinegar, and mustard (portion for cauliflower salad). (Can be done up to 3 days ahead)

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Make

If finishing / searing the sausage on a grill: Heat grill to 500F / 260C degrees.
Combine stock and butter in a stock pot over medium heat. Bring liquid to a simmer and add sausage, onions, and peppers to hot liquid. (Don’t worry if the sausage isn’t completely covered in liquid.)
Simmer sausage, turning every few minutes, until liquid is mostly reduced and onions and peppers are tender, ~10 minutes.
Remove sausage from liquid and set aside. Let onions and peppers continue cooking until all the liquid is cooked off and vegetables begin to caramelize on the bottom of the pan.
{grill}: Clean grates and brush with cooking oil. Place sausage over hottest part of the grill and sear on all sides.
If cooking on the stovetop: Heat a skillet with cooking oil over medium-high heat. Add sausage and sear on all sides.
Place sausage over peppers and onions and serve with mustard (portion for brats). Enjoy with cauliflower salad on the side!

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