Chicken Bratwurst with Grilled Mango & Red Onion

Chicken Bratwurst with Grilled Mango & Red Onion

Some might say that grilling season ended yesterday (at least in the States), but quite frankly it’s hotter than hell here at the moment. I have no intention of turning on the stove or oven until this heat wave and gross humidity are over and done. There is something more bearable about standing in front of a 400 degree grill on a hot day than dealing with a 400 degree oven.

I usually don’t buy bratwurst because it’s generally made with meats I don’t care to eat, but I’ve found a delicious chicken bratwurst at Von’s/Safeway. It is gluten-free, no strange meats I don’t like, and it’s extremely tasty. It’s Von’s/Safeway’s own Open Nature brand, which is their store brand of  healthy/organic/natural/etc foods.

The grilled mango and red onion really stood out and brought so much extra flavor to the bratwurst. I combined the mango and onion with a teaspoon of oil, a generous dash of cayenne powder and garlic powder and a dash of lime juice. I think this ‘relish’ would have been delicious by itself, but grilling the mango and onion brought out so much flavor and the spice really complemented that. I topped mine with chili sauce just for a little extra flavor. It was the perfect accompaniment.

I made gluten-free buns from Chebe and then toasted them on the grill before topping them with the brats and grilled mango and onions. I have used Chebe for sandwiches and many other things before, but I never as buns. I was pretty impressed by how they held up to both the brat and to the grill.

 Chicken Bratwurst with Grilled Mango & Red Onion
Adapted from Better Homes & Gardens.

Ingredients

  • 1 large fresh mango, seeded, peeled, and halved
  • 1 small red onion, cut in 1/2-inch slices
  • 1 teaspoon oil
  • 1/2 teaspoon cayenne powder
  • 1/2 teaspoon garlic powder
  • 1 lime, juiced
  • 1 package of bratwurst links
  • buns

Instructions

  1. Heat grill to 400 degrees.
  2. Toss mango and onion with oil, cayenne, garlic, and lime juice.
  3. On grill rack place mango halves, onion, and brats directly over flames. Grill for 8-10 minutes, or until mango and brats are browned and cooked through and onion is crisp-tender, turning once halfway through cooking. Lightly toast buns for 1 to 2 minutes on grill. Set aside mango, onion, and brats.
  4. For relish, chop grilled mango and onion. Serve brats in buns with mango and onion.

Turkey & Sage Sausages

Turkey & Sage Sausage

A couple weeks ago I got the weird idea that I wanted to make my own sausage. Just patties, dealing with casings and grinding my own meat is far too gross and far too much work for brunch. I had almost forgotten about my plan, until it came time to make Sunday brunch this past weekend. Since I had a little extra time, I figured why not. Making sausage this way is really just like making mini-burgers, which made these a quick and easy addition to brunch.

I was really happy I ended up using sweet Italian sausage for this. I feel like they would have been super, super bland without the extra Italian flavors. I thought that the mustard and sage really complemented each other. I think that this could be made with plain ground chicken or turkey, but you would definitely need to add a lot more seasoning if using ‘plain’ ground meat.

Turkey & Sage Sausage

Turkey & Sage Sausages
Adapted from Martha Stewart.

  • 1 1/4 pound sweet Italian turkey sausage, removed from casings
  • 1 finely chopped shallot
  • 3 medium garlic clove, minced
  • 2 Tablespoons finely chopped fresh sage
  • 2 Tablespoons Dijon mustard
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 to 3 tablespoons extra-virgin olive oil
  1. Using 2 forks, gently combine turkey, shallot, garlic, sage, carrot, mustard, salt, and pepper. Loosely shape mixture into 2-inch patties (about 1/2 inch thick), being careful to not overwork. Place sausage patties on a baking sheet.
  2. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Working in batches, cook sausage patties until cooked through and golden brown, 2 to 3 minutes per side. Add more oil to skillet between batches as needed.