The Brussel Hustle

 Chef Yia Vang of Union Kitchen says:

Go bunless! This kale Sriracha beef brat has a rich and spicy flavor that pairs well with a fresh Brussels sprouts salad and a lime honey vinaigrette.


The Brussel Hustle

Yield 4 servings


Lime Honey Vinaigrette

3 teaspoons fresh lime juice

1 teaspoon finely chopped shallots

1 teaspoon grated garlic

1 teaspoon dijon mustard

1 teaspoon honey

2 teaspoon rice wine vinegar

1/4 cup canola oil

Salt and pepper to taste

Brussels Sprout Salad and Brats

1 cup shaved Brussels sprouts

3 radishes, thinly sliced

1/4 cup diced cucumber

2 teaspoons toasted pine nuts

4 Kale Sriracha Beef Brats


Heat gas or charcoal grill. In a large bowl, whisk together all vinaigrette ingredients until well blended. Add the shaved Brussels sprouts, radishes, cucumber and pine nuts; toss to coat; set aside.

Place bratwursts on grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until thoroughly cooked.

Place bratwursts on serving plates. Top with Brussels Sprout Salad.