Tarragon Lamb Brats
Mill City Cooks

Tarragon Lamb Brats with Slaw

By: Market Chef Nettie Colón

Serves 6

Ingredients

  • 6 Lamb Tarragon Bratwurst* or any other flavor of bratwurst of your choice from Sunshine Harvest Farm
  • 4 cups greens* (spinach, arugula, microgreens or any other greens that you would like)
  • 1/2 cup thinly sliced red globe radishes*
  • 1/3 cup thinly sliced salad turnips*
  • ¼ cup shredded carrots*
  • 1/3 cup buttermilk
  • 1/3 cup sour cream
  • 1 tablespoon fresh mint*
  • 1 tablespoon chives*
  • 1 tablespoon of green garlic* or 1 clove of garlic, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 to 2 baguettes*, split and grilled or toasted

*Sourced at Mill City Farmers Market

Method

In a large saucepan combine bratwurst and water; bring to boiling. Reduce heat and simmer, covered, for 12 minutes, rearranging once until sausage reach 160 degrees F on an instant-read thermometer.

Meanwhile, for the salad, in a medium bowl combine greens, radishes, salad turnips, and carrots. In a small bowl stir together buttermilk, sour cream, mint, chives, garlic, salt, and pepper. Add buttermilk mixture to greens & radish mixture and toss gently to coat.

For a charcoal or gas grill, place bratwurst on grill rack directly over medium heat. Grill 5 to 7 minutes or until sausage is browned, turning occasionally. Serve bratwurst in the baguette and top with the “slaw”.