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Sous Vide
YIELD 6 SERVINGS
COOKING TIME 2-3 HOURS
COOKING TEMPERATURE 141˚F (60.6˚C)
INGREDIENTS
10
At least 2 to 3 hours before serving, preheat the water
bath to 141ºF (60.6ºC). Place the bratwurst into the sous vide bag and
add the beer. Seal the bag then place in the water bath and cook for 2 to
3 hours.
At least 12 hours before serving , combine the
mustard seeds, malt vinegar, and guinness in a bowl. Cover with plastic
wrap and let sit for several hours or preferably overnight. The next day,
add the soaked mustard seeds and their liquid to a blender or food
processor. Add the remaining ingredients and process until it is the
consistency you desire. The mustard can be refrigerated for several
weeks.
40 minutes before serving, Peel the
onions and then cut into slices about ½" to ¾" (13mm to 19mm) thick,
trying to keep the slices together. You can also thread the onion slices
onto a shish-kabob skewer. Cut the sides o of the peppers, leaving
them whole. Salt and pepper the onions and peppers and then drizzle
with the canola oil. Heat a grill to high heat. Add the onions and peppers
and cook until they just begin to brown and are cooked through. Remove
them from the heat. Once they have cooled enough to handle slice the
peppers into ½" (13mm) strips and cut the onions in half.
Remove the bratwurst from their bag and pat them dry. Sear
the brats on the grill over high heat, about 1 or 2 minutes per side. Brush
the inside of the buns with oil and then grill briefly until they just start to
brown. Remove from the heat then smear some Guinness mustard on the
buns, add a bratwurst, and top with the peppers and onions then serve.
6 LINKS BRATWURST
5 OUNCES BEER (PREFERABLY A LAGER)
¼ CUP YELLOW MUSTARD SEEDS
¼ CUP BROWN MUSTARD SEEDS
½ CUP MALT VINEGAR
1 CUP GUINNESS
2 TABLESPOONS BROWN SUGAR
½ TEASPOON GROUND ALLSPICE
¼ TEASPOON GINGER POWDER
¼ TEASPOON GARLIC POWDER
1 TEASPOON SALT
½ TEASPOON BLACK PEPPER
2 ONIONS
1 RED PEPPER
1 ORANGE PEPPER
1 POBLANO PEPPER
SALT AND PEPPER
6 GRINDER
OR HOT DOG BUNS
OLIVE OIL
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia
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