Recipe: Minnesota Brats with Sauerkraut and Tricolor Pepper Mayonnaise


Back for another tailgate food tour, chef Stuart Gordon shows us how to make a Minnesota Brat with sauerkraut and tricolor peppercorn mayonnaise.


  • Savoy cabbage (1 head)
  • White vinegar (1 cup)
  • Carrot (3 carrots)
  • Chopped garlic (1 C)
  • Lingonberry jam (2 T)
  • Kosher salt (2 c)
  • Peppercorns (1 T)
  • cloves (1 c)
  • Allspice (1/2 C)
  • Bay leaves (2)
  • Coriander (1/2 C)
  • Red pepper flakes (1 T)

Start by grilling the brats on your grill.

Julienne (or chop) the cabbage. Place in a bowl

Massage the salt into the cabbage and let it sit

While sitting, boil 2 cups of water. Stiff peppercorns, cloves, allspice, bay leaves, red pepper flakes in water.

Grate the carrots into a bowl

Add the cranberry jam, white vinegar and garlic

Add the soaked water with the spices

Mix then leave to rest for at least 1 hour.

Put the cabbage mixture in a jar and store it for up to 7 days. Best flavor after 24-48 hours

Tricolor pepper mayonnaise

  • Tricolor Pepper (2 T)
  • Lemon (1/2)
  • Chopped garlic (1 C)
  • Mayo (1 cup)

Grind the peppercorns and mix with the mayonnaise

Squeeze 1/2 lemon and add minced garlic

Mix until spreadable

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