Berea College Farm Brats with Fall Slaw
Berea College Farm Brats with Fall Slaw
Serves: 4
INGREDIENTS:
- 4 Bratwurst, from Berea College Farm, if you’re lucky
- 2 tbs tallow or other high-heat cooking fat
- 1-2 cups apple cider (or other braising liquid such as chicken stock if good cider isn’t available)
- 4 bratwurst buns
- ½ head of cabbage, green or purple or a mix of each
- 1 head fennel
- 2 large carrots
- 1 large or 2 small purple or rainbow radishes
- 4 green onions, chopped
- 1/3 cup mayonnaise
- 2 tbs apple cider vinegar
- pinch cayenne pepper
- 1 clove garlic, grated
- kosher salt
- black pepper
PREPARATION:
In a large mixing bowl, make the coleslaw dressing by whisking together the mayonnaise, grated garlic, chopped green onion, apple cider vinegar, cayenne, ½ tsp kosher salt, and ¼ tsp black pepper. Taste and adjust
seasoning as preferred. Set the bowl aside.
Cut out the core of the cabbage and discard. Divide the remaining cabbage head in half and then slice very thinly. Add the cabbage to the bowl with the dressing and continue to shred the other vegetables. For the fennel,
slice in half through the root end. Take one half of the fennel and, looking at the inside of the fennel, make a V-cut along either side of the root to remove. Repeat with the other half of the fennel bulb. Use a box grater to
shred the fennel bulb. Transfer the fennel to the bowl with the cabbage and dressing. Repeat the shredding process with the carrots and the radishes. Add to the bowl and, using tongs, toss all of the ingredients together, mixing the dressing into the vegetables until evenly coated. Taste and add salt additional salt and pepper if desired. Allow the flavors to meld while you cook the bratwurst.
Place a skillet with high sides on the stove and turn the heat to medium. Use a fork to poke small holes on all sides of the bratwurst to help prevent bursting while cooking. Add the tallow to the pan and, once melted, the
bratwurst. Sear the brats for 2 minutes per side until nicely browned. Carefully pour in the apple cider, coming about halfway up the sides of the skillet, covering the bottom half of the bratwurst. Bring the apple cider to a
boil and then reduce to a simmer, cover, and allow to braise over low heat for 6-8 minutes until the bratwurst are cooked through. Remove the brats from the pan, allowing any excess liquid to drip off. Nestle
the bratwurst in the buns, top with fall slaw, and serve.
From Season 6, Episode 6