The Brat Rethought
Use Wisconsin’s favorite sausage in a new, healthier way
Chicken Brats with Cranberry Chutney and Mixed Greens
PHOTO BY MARTHA BUSSE
Brats and beer are synonymous with Wisconsin. So how can Chef Tyler Sailsbery of the Black Sheep in Whitewater possibly give a brat even more of a local twist? By embracing his Wisconsin farm roots, using seasonal ingredients from nearby farmers and producers to showcase the area’s abundant culinary offerings. Chef Sailsbery enjoys traditional pork brats but also utilizes local chicken in his chicken brat. He boils the brats in beer and onions, of course, and then browns them on a grill. Then he kicks it up a notch, slicing the brat over a bed of dressed local greens and serving it with a side of savory cranberry chutney. Bun optional.
RECIPIE: Chicken Brats with Cranberry Chutney and Mixed Greens
1/2 large onion, sliced
1 bottle beer
4 chicken brats
Cranberry Chutney (recipe below)
Your favorite vinaigrette dressing
4 oz feta cheese
1 tablespoon olive oil
1 medium onion, sliced lengthwise
1 tablespoon each chopped garlic, grated fresh ginger and mustard seeds
3–4 plums, pits removed, and chopped
10 oz fresh or frozen cranberries
1/4 cup water
3 sprigs of rosemary
2 sprigs thyme
1/2 cup (packed) light brown sugar
1/4 cup apple cider vinegar
1 lemon quartered and zested
1 bay leaf
Salt and pepper
Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until it begins to soften, about 2 minutes. Add in garlic, ginger and mustard seeds and stir another minute. Add in chopped plum and cranberries and 1/4 cup water. Tie rosemary and thyme sprigs together with kitchen string and place in saucepan. Add brown sugar, vinegar, lemon and bay leaf. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Cover and simmer over medium heat, stirring occasionally, for 8 minutes. Uncover and continue cooking, stirring occasionally, until fruit is soft and juices have thickened, 20–25 minutes. Season to taste with salt and pepper. Remove the bay leaf. Let cool slightly and add cream.
NOTE: This chutney can be made up to a week ahead and stored in the fridge.
Heat about 2 tbsp oil in a skillet. When hot, add onion slices and cook until browned and soft. Add in one bottle of non-hoppy Wisconsin beer. Place uncooked chicken brats in skillet and cover. Simmer until cooked, about 20 minutes. When brats are cooked through (internal temp is 160–165), remove from skillet. Place on hot grill or griddle and cover until browned.
Place greens on plate and top with a bit of dressing. Slice brats and arrange on lettuce leaves. Place a generous spoonful of cranberry chutney to the side of the salad. Sprinkle with feta cheese. Enjoy!