2 lb Bratwurst links
1 Jar Sauce Robert
6 cups Broccoli Florets
As Needed Ice Cubes
To Taste Salt & Pepper
Ingredients - Risotto
2 ½ cup Arborio Rice
2 cup Chicken Stock
1 ½ cup Apple Juice
1 ½ cup Water
1 lb Smoked Gouda – grated
2 clove Garlic – minced
1 med Carrot – peeled, small dice
½ cup White Wine
½ tsp Salt & Pepper
2 TBSP Butter
Ingredients – Pickled Shallots
2 large Shallot
1 cup Red Wine Vinegar
1 ½ TBSP Kosher Salt
1 ½ TBSP Sugar
Pinch Red Pepper Flakes (optional)
½ tsp Thyme – dried
Process - Risotto
Combine water, chicken stock and apple juice in a large bowl; whisk well
In a large skillet, melt butter over med-high heat. Add carrot, sauté for 2 minutes. Add the rice and garlic and toast for 2-3 minutes, stirring often to prevent burning.
Add the white wine and stir until all of the wine has cooked away. Add 1 cup of the stock mixture and stir. Allow to cook off completely. Keep repeating this process until the rice has cooked completely; approximately 20 minutes.
With the last batch of stock mixture, also add the gouda and mix in well. Allow to melt and the rice cook until it reaches your desired consistency. Taste for seasoning.
Process – Pickled Shallot
Peel the shallot and slice into thin strips. Place in a medium bowl.
In a medium sauce pan, combine the kosher salt, sugar, thyme and red pepper flakes. Bring to a simmer and allow to cook for 2 minutes.
Pour vinegar mixture over the shallots. Cover with plastic wrap and allow to cool off to room temperature.
Cut the broccoli florets off the head to larger pieces. Bring a large pot of salted water to a boil. Fill a large bowl with ice cubes and cold water. When the pot reaches a boil, add the broccoli and stir. Allow to blanch for 2-3 minutes. Strain and add straight into the ice water to shock the broccoli and stop the cooking. Mix well. Once cooled, remove the broccoli from the ice water and lay it on a cookie sheet that’s been lined with a clean towel.
Pre-heat your grill to between 300-350 degrees. Toss your broccoli in a light amount of seasoned oil. Using a fork, puncture a few holes in the bratwurst. (this allows steam to escape while the sausage is cooking, so that they don’t explode on the ends.)
Once the grill has heated, place the bratwurst over the flame to get them going. Place the broccoli on indirect heat. Both should take about 20 minutes to cook, turning every few minutes for even cooking. During the last 5 minutes or so, place the broccoli over the direct heat to add a slight char to them. Remove from grill when finished.
In a medium sauce pan, bring the Sauce Robert up to a simmer.
Plate and Enjoy!