Chef Jonathan Pepera, Double 8 Cattle Company Contributor
2 Links Double 8 Cattle Company Fullblood Wagyu Bratwurst
- 2 CUP Butternut Squash (diced)
- 1 CUP Apples (peeled and diced)
- 12 Brussels Sprouts (cut in half)
- 1 TSP Fresh Thyme (minced)
- 1 TSP Fresh Sage (minced)
- 2 TBSP Honey
- 1 TSP Apple Cider Vinegar
- 2 TBSP Butter
- 1/2 CUP Water or Chicken Stock
- 3 TBSP Olive Oil
- Kosher Salt (to taste)
- Freshly Ground Black Pepper (to taste)
- Fresh Parsley (to garnish)
PREPARING THE FULLBLOOD WAGYU BRATWURST AND BRUSSELS SPROUTS
Begin by taking the Fullblood Wagyu bratwurst and removing the meat from the casing.
Discard the casing, and bring a medium-size pan over medium heat.
Brown the bratwurst meat in 1 tablespoon of olive oil until completely cooked. Drain off the excess fat, and set cooked bratwurst aside.
Preheat your oven to 425°F.
Cut the brussels sprouts in half, and toss with 1 tablespoon of olive oil.
Place the brussels sprouts on a sheet pan (cut side facing down).
Place in a preheated oven and cook for 10 minutes. Remove from the tray, and set aside.
PREPARING THE BUTTERNUT SQUASH HASH
To begin making the hash, peel and dice the apples into uniform pieces.
Dice the butternut squash into uniform pieces.
Place a large skillet over high heat.
Add 1 tablespoon of olive oil, and add the diced butternut squash.
Stirring occasionally, brown all sides of the squash – this takes around 1 to 3 minutes.
Reduce heat to medium-high. Add the diced apples, minced sage, and minced thyme. Cook for 1 minute.
Add the honey, apple cider vinegar, cooked brussels sprouts, cooked bratwurst, and water (or chicken stock).
Cook until almost all of the liquid has reduced. Then, add the butter.
Place the Fullblood Wagyu bratwurst and butternut squash hash in bowls.
Season with kosher salt and freshly ground black pepper.
Garnish with fresh parsley, and enjoy!