Today is Bratwurst Day!
A bratwurst is a sausage usually composed of seasoned veal, pork or beef. The name is German, derived from Old High German Brätwurst, from brät-, which is finely chopped meat and Wurst, or sausage.
Here’s a recipe I came up with (and I’m pretty proud of) that incorporates some of my favorite island flavors with a classic tube-steak. The spiral slicing really takes this recipe to the next level!
Some chopped fresh pineapple and red pepper flake would be an awesome sweet/hot topping for this. Next time!
Big Island Brats
4 Johnsonville stadium bratwurst
1/2 cup Yoshida’s Original Sauce
2 tsp toasted sesame seeds
4 hoagie rolls
1 cup Asian slaw*
Spiral cut bratwurst (see below) and marinate in Yoshida’s sauce for 2-3 hours, turning occasionally.
Grill brats over medium heat, re-dunking in sauce with each turn, until heated through and crispy.
Toast white sesame seeds in a dry pan over medium heat until golden and aromatic.
Toast hoagies over coals until golden brown. If you like soft rolls, wrap the hoagies in foil and grill a few minutes, flip and repeat until warmed through.
Add 1/4 cup of slaw to each roll, top with a brat, brush with additional sauce, and sprinkle with sesame seeds.
3/4 cup green cabbage, diced
1/4 cup daikon radish, grated
1 Tbsp extra-virgin olive oil
1/2 tsp minced ginger
1 tsp. minced garlic
1 tbsp. brown sugar
1 tbsp. soy sauce
1 tbsp. mirin
1 tsp sesame oil
1 Tbsp.rice wine vinegar
Combine all, and chill 1 hour.
How to Spiral-Cut Your Brats