Wagyu Bratwurst with Grilled Apple Coleslaw
A light, colorful dish that makes a delicious summer meal. The Fullblood Wagyu Bratwurst is sautéd with Pink Lady apples and then grilled, giving the beef a naturally sweet flavor. Serve the pair over a homemade coleslaw made with brussels sprouts, toasted pecans, and green onions. Next time you are grilling, be sure to try out this tasty recipe!
3 cups Beef Stock
1 Pink Lady Apple ( cut into 8 pieces )
2 Pink Lady Apples ( cut into 4 pieces around the core )
2 lbs. Brussels Sprouts ( shaved )
1 cup Pecan Pieces ( toasted )
1 BUNCH Green Onion ( cut into 1/4-inch strips )
Mustard Dressing :
2 tbsp. Dijon Mustard
1 Garlic Clove ( minced )
2 tbsp. Honey
2 tbsp. Apple Cider Vinegar
1 tbsp. Sherry Vinegar
1/4 cup Grapeseed Oil
1/4 cup Olive Oil
1/4 cup Mayonnaise
1/2 tsp. Kosher Salt
1/4 tsp. Freshly Ground Black Pepper
Take the Fullblood Wagyu bratwurst out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE MUSTARD...
See the full directions on my site