Bratwurst Salad

Bratwurst Salad



Ingredients:

bratwurst sausages - 4 (about 1 pound)
cabbage - 1/2 large head, thinly sliced on a mandoline
cooked nitrate-free bacon - 6 slices, cut in 1/4-inch pieces
medium yellow onion - 2, thinly sliced on a mandoline
garlic cloves - 2, minced
celery seed - 1/2 tsp
caraway seed - 1/2 tsp
sea salt - to taste
freshly ground black pepper - to taste
chicken stock - 1/4 cup
Dijon mustard - 1/8 cup


Preparation:

-Fill a medium saucepan about 3/4 of the way with water and bring to a rolling boil over medium-high heat.
-Reduce heat to medium and place brats in water; boil for 10 minutes. Remove from heat and use tongs to transfer brats to a plate.
-Preheat grill to medium high. Grill brats until browned on all sides and cooked through, about 10 more minutes. Remove from heat, cool slightly, and cut into 1/2-inch slices.
NOTE: You can also finish cooking the brats in a large skillet on the stovetop.
-While brats cook, saute bacon in a large, deep skillet or stock pot until just crisp, about 10 minutes. Remove bacon from pan. Carefully drain all but 2 Tbsp bacon fat from pan.
-Add garlic and onion and saute for 5-10 minutes over medium heat or until onion turns translucent, being careful not to burn the garlic.
-Add cabbage and chicken stock and stir to combine. Cover and steam for an additional 5 minutes or until cabbage is just wilted.
-Add seasonings and mustard. Toss gently to coat.
-Add brat slices to cabbage mixture and stir gently to combine.
-To serve, divide evenly among plates or shallow bowls. Garnish with bacon pieces.