Fun to assemble and present - vegetarians and meat eaters alike will love this version of a Build-Your-Own-Brat Bar.

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Recipe Summary test

prep:
30 mins
cook:
15 mins
additional:
30 mins
total:
75 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Whole Grain Honey Mustard:
Easy Saffron Aioli:
Quick-Pickled Red Cabbage:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • Heat large, well-seasoned grill pan over medium-high heat. Gently pat links very dry with a paper towel. Sear links on each side until grill marks are dark brown, 2 to 3 minutes per side. Transfer to a foil-lined oven and let cook 8 to 10 minutes, or until firm, and center is no longer pink when sliced.

  • For the whole grain honey mustard, combine both mustards and honey in a small bowl. Whisk well to combine. Serve immediately or refrigerate for up to 1 week.

  • For the easy saffron aioli, combine lemon juice, saffron, and garlic in a small bowl. Let rest 10 minutes. Add mayonnaise and mix well to combine. Serve immediately or refrigerate for up to 3 days.

  • For the quick-pickled red cabbage, combine cabbage, vinegar, salt, and sugar in a bowl. Massage with hands and mix well to combine. Let rest 30 minutes, stirring every 10 minutes to combine. Serve immediately or cover and refrigerate for 2 days.

  • Transfer cooked links to a serving board with whole grain honey mustard, saffron aioli, pickled red cabbage, kimchi, scallions, and French baguette. Serve immediately.

Nutrition Facts

211 calories; protein 5.1g; carbohydrates 26.6g; fat 9.5g; cholesterol 4.2mg; sodium 727.6mg. Full Nutrition
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