Fullblood Wagyu Bratwurst with Grilled Apple Coleslaw
Fullblood Wagyu Bratwurst with Grilled Apple Coleslaw

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, fullblood wagyu bratwurst with grilled apple coleslaw. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to first prepare a few components. You can have fullblood wagyu bratwurst with grilled apple coleslaw using 18 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Fullblood Wagyu Bratwurst with Grilled Apple Coleslaw:
  1. Take 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Bratwurst
  2. Make ready 3 CUP Beef Stock
  3. Get 1 Pink Lady Apple (cut into 8 pieces)
  4. Make ready 2 Pink Lady Apples (cut into 4 pieces around the core)
  5. Make ready 2 LB Brussels Sprouts (shaved)
  6. Prepare 1 CUP Pecan Pieces (toasted)
  7. Get 1 BUNCH Green Onion (cut into 1/4-inch strips)
  8. Prepare Mustard Dressing
  9. Prepare 2 TBSP Dijon Mustard
  10. Prepare 1 Garlic Clove (minced)
  11. Take 2 TBSP Honey
  12. Take 2 TBSP Apple Cider Vinegar
  13. Get 1 TBSP Sherry Vinegar
  14. Prepare 1/4 CUP Grapeseed Oil
  15. Take 1/4 CUP Olive Oil
  16. Get 1/4 CUP Mayonnaise
  17. Make ready 1/2 TSP Kosher Salt
  18. Make ready 1/4 TSP Freshly Ground Black Pepper
Instructions to make Fullblood Wagyu Bratwurst with Grilled Apple Coleslaw:
  1. PREPARING THE MUSTARD DRESSING - 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.
  2. PREPARING THE GRILLED FULLBLOOD WAGYU BRATWURST AND APPLES - 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.
  3. 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.
  4. Once grilled, transfer the Fullblood Wagyu bratwurst and apples to a cutting board. Allow them to rest.
  5. PREPARING THE COLESLAW - 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 ap-ples to the large bowl.
  6. 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.
  7. FINAL STEPS - 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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