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Fullblood Wagyu Bratwurst with Grilled Apple Coleslaw

Fullblood Wagyu Bratwurst with Brussels Sprouts and Grilled Apple Coleslaw

Prep Time: 60 Minutes
Cook Time: 45 Minutes
Servings: 8
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Bratwurst
  • 3 CUP Beef Stock
  • 1 Pink Lady Apple (cut into 8 pieces)
  • 2 Pink Lady Apples (cut into 4 pieces around the core)
  • 2 LB Brussels Sprouts (shaved)
  • 1 CUP Pecan Pieces (toasted)
  • 1 BUNCH Green Onion (cut into 1/4-inch strips)
Mustard Dressing 
  • 2 TBSP Dijon Mustard
  • 1 Garlic Clove (minced)
  • 2 TBSP Honey
  • 2 TBSP Apple Cider Vinegar
  • 1 TBSP Sherry Vinegar
  • 1/4 CUP Grapeseed Oil
  • 1/4 CUP Olive Oil
  • 1/4 CUP Mayonnaise
  • 1/2 TSP Kosher Salt
  • 1/4 TSP Freshly Ground Black Pepper


        • BBQ or Gas Grill
        • Blender

        FIRST STEP

        Take the Fullblood Wagyu bratwurst out of the freezer, and place them in the refrigerator 24 hours before starting this recipe. 


        In a blender, combine the Dijon mustard, minced garlic, honey, apple cider vinegar, and sherry vinegar.

        Blend for 15 seconds.

        Then, slowly drizzle in the grapeseed oil and olive oil.

        Once the oils are both in, add in the mayonnaise, kosher salt, and freshly ground black pepper.


        In a medium-size sauté pan, heat the beef stock up to a slow simmer.

        Add in the Fullblood Wagyu bratwurst and cut pieces of one pink lady apple.

        Reduce the liquid to low, and poach the bratwurst for 15 minutes. Flip the bratwurst every 5 minutes during this process.

        Turn the heat off, and allow the bratwurst to sit in the liquid for an additional hour.

        Remove the bratwurst from the liquid, and set them aside.

        Then, return the pan to medium heat. Once the pan is at a very slow simmer, add in the large cut pieces (from 2 pink lady apples), and poach those for 10 minutes.

        Note: Don’t let the poaching liquid get too hot. You just want a very low simmer.

        Drain the large apple pieces, and discard the liquid. Set the apples aside.

        Heat a BBQ or gas grill on medium-high heat. Grill the poached bratwurst and apples for 5 minutes on each side.

        Once grilled, transfer the Fullblood Wagyu bratwurst and apples to a cutting board. Allow them to rest.


        Cut off the cores on the brussels sprouts, and discard any brown leaves.

        Using a sharp chef’s knife, shave the brussels sprouts into thin slices. Then, place the slices in a large bowl.

        Add the green onions and toasted pecans to the bowl.

        Cut the grilled apples into 1/4-inch-thin slices, and then cut those slices in half (so the apples are bite-size). Add the apples to the large bowl.

        Add the previously prepared mustard dressing to the bowl.

        Toss everything with the dressing. Season to taste with kosher salt and freshly ground black pepper.


        Slice the Fullblood Wagyu bratwurst on a biased cut into 1/4-inch-thick pieces.

        Place the brussels sprouts and grilled apple coleslaw on a platter.

        Top with the sliced Fullblood Wagyu bratwurst.

        Serve, and enjoy!

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