Bison Bratwurst Recipe with Brussels Sprouts Sauerkraut
A modern (bison) version of an old favorite recipe.
Summer is coming. It’s true. We can feel it. Unless of course, you’re one of those unlucky souls living on the East Coast where it snowed this past week in which case, you should move. Like today. In all seriousness, warmer weather means grilling season and while we love the grill (probably a little more than anyone should love something made of metal that spits flames), we don’t want to abandon all other ways of cooking just yet. This outstanding recipe featuring our Onion & Leek Bison Bratwursts will show you how to create mouthwatering magic with a mere handful of quality ingredients and a single pan.
Bison Bratwurst Recipe:
1 lb (4 brats) Onion & Leek Bison Bratwurst
1 onion, sliced
1 bottle of bock-style beer*
2 cups beef broth (or bison broth made with our soup bones!)
2 tbsp grassfed butter
3 cups sauerkraut, drained on paper towels
1 cup halved Brussels sprouts (sautéed in advance with coconut oil)
Sea salt and pepper to taste
* Yes, we know beer is not technically paleo but like we said, the weather is getting warmer and even the strictest caveman/woman is allowed a hoppy cheat every now and then.
Heat a tall-sided skillet or wide, shallow pot over medium-high heat.
Add onion, beer, and bison bratwurst. Simmer, turning brats occasionally, until beer is reduced to a syrupy consistency and onions are caramelized, about 10 minutes.
Remove brats and add beef/bison broth to the pan, scraping the bottom until mixture is fully incorporated.
Add the brats back into the pan and simmer until fully cooked, about 10 minutes more.
Remove brats and bring broth to a full boil until reduced to syrupy consistency. Be careful that it doesn’t burn off.
Reduce heat to medium-low and melt the grassfed butter, scraping up the caramelized bits in the pan.
Add brats back into the pan. Place sauerkraut around brats and cook until somewhat crisp. Turn brats over and stir often.
Add the sautéed Brussels sprouts and stir them into the sauerkraut until heated.
Season with salt and pepper to taste if needed.
Enjoy with good bottle of red wine and even better friends.
Our recipe was modified from one we found on the Internet of yumminess. Click here for the original recipe by Chaos in the Kitchen. As always, let us know what you think of this recipe or if you made any modifications. And if you can wait long enough before digging in to take a pic, be sure to tag @thehonestbison on Instagram! Happy eating!