Oktoberfest Beer Poached Fullblood Wagyu Bratwurst and Roasted Fall Vegetables with a Mustard Beer Glaze

Oktoberfest Beer Poached Fullblood Wagyu Bratwurst and Roasted Fall Vegetables with a Mustard Beer Glaze

Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor

INGREDIENTS

  • 1 Package Double 8 Cattle Company Fullblood Wagyu Bratwurst
  • 1 LB Baby Carrots
  • 1 LB Brussels Sprouts (cut in half)
  • 1 LB Tri-Color Baby Potatoes (cut in half)
  • 20 OZ OKtoberfest or Hoppy Beer
  • 3 TBSP Whole Grain Mustard
  • 3 TBSP Honey
  • 1 CUP Chicken stock
  • Grapeseed Oil
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)

     

    PREPARING THE FULLBLOOD WAGYU BRATWURST AND MUSTARD BEER GLAZE

    Heat a straight-sided sauté pan with 20 ounces of beer and 1 cup of chicken stock.

    Once the liquid is 160-180°F, add the Fullblood Wagyu bratwurst. Cook until firm (around 6-8 minutes).

    Remove the bratwurst, and turn the heat up to medium-high. Start reducing the beer and chicken stock.

    Add the honey and whole grain mustard to the beer mixture.

    Once the mixture is reduced to a nice glaze – about 3/4 of a cup of liquid – remove from the heat. Season with kosher salt and freshly ground black pepper.

     

    PREPARING THE ROASTED VEGETABLES

    Preheat the oven to 400°F.

    Meanwhile, toss the cut vegetables (carrots, brussels sprouts, and potatoes) in enough grapeseed oil to coat. Sprinkle kosher salt and freshly ground black pepper on the vegetables.

    Place the vegetables on a sheet pan, and roast in the oven at 400°F.

    Once the potatoes are soft and the vegetables are caramelized, remove them from the oven.

     

    FINAL STEPS

    Put the vegetables in a large bowl, and toss the vegetables with the mustard beer glaze.

    Get a sauté pan nice and hot. Sear the outside of the beer poached Fullblood Wagyu bratwurst, then let rest.

    Cut the bratwurst into bite-sized coins, and toss in with the roasted vegetables (in the large bowl).

    Serve warm, and enjoy!