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