Wednesday, March 2, 2011

Bratwurst Salad

I recently ordered bratwurst from Wallace Farms, the first I've eaten since beginning our paleo journey more than a year ago. It is SO hard to find a good brat without a lot of additives. This one is great with an ingredient list comprised simply of pork, water, and seasonings. The down side is that evaporated cane juice powder is on the short list of seasonings, but I'm still willing to indulge on occasion. In lieu of a gut-busting hunk of bun to detract from the pleasure of my brat, I opted to make a brat salad. I've got to say that this salad was awesome! I used red cabbage because I had it on hand, but green would work just as well. I will definitely be making this one again! Enjoy!

Serves 4.

4 bratwurst sausages (about one pound)
1/2 large head cabbage, thinly sliced on a mandoline
6 slices nitrate-free bacon, cut in 1/4-inch pieces
2 yellow onions, thinly sliced on a mandoline
2 cloves garlic, minced
1/2 tsp celery seed
1/2 tsp caraway seed
sea salt
freshly ground black pepper
1/4 cup chicken stock
1/8 cup dijon mustard

  1. Fill a medium saucepan about 3/4 of the way with water and bring to a rolling boil over medium-high heat.
  2. Reduce heat to medium and place brats in water; boil for 10 minutes. Remove from heat and use tongs to transfer brats to a plate.
  3. Preheat grill to medium high. Grill brats until browned on all sides and cooked through, about 10 more minutes. Remove from heat, cool slightly, and cut into 1/2-inch slices.
    NOTE: You can also finish cooking the brats in a large skillet on the stovetop.
  4. While brats cook, saute bacon in a large, deep skillet or stock pot until just crisp, about 10 minutes. Remove bacon from pan. Carefully drain all but 2 Tbsp bacon fat from pan.
  5. Add garlic and onion and saute for 5-10 minutes over medium heat or until onion turns translucent, being careful not to burn the garlic. 
  6. Add cabbage and chicken stock and stir to combine. Cover and steam for an additional 5 minutes or until cabbage is just wilted.
  7. Add seasonings and mustard. Toss gently to coat.
  8. Add brat slices to cabbage mixture and stir gently to combine.
  9. To serve, divide evenly among plates or shallow bowls. Garnish with bacon pieces.


  1. This sounds really yummy...can't wait to try it.

    1. Thanks, Mom, it is! Dad would love it, too! :)

  2. I too, have a very difficult time finding any sort of prepared sausage links that do not contain some kind of sugar. I bet if you look at your Nitrate Free bacon, you will find it also includes sugar. When I get some time, I'm going to get someone to explain to me why they have to add sugar to these meats.

    1. Hey, TJ! Check out the post below. Not sure if the Applegate brats contain sugar. I have used the Applegate Chicken and Apple Breakfast Sausage. It uses apples and a touch of honey for sweetener. I have asked Wallace Farms about the need for sugar in the sausage making process because I've made my own with no sugar and it's great. He said could not find a resource that doesn't use sugar to cure the sausage. Let me know if you find anything out that you'd like to share! Thanks for the post.

  3. Hi Pam!

    I've found Applegate Organics Smoked Pork Bratwurst was a great choice. The only thing that I wasn't sure about, in the ingredients, was sodium lactate from beets. But otherwise, I didn't see any sugar!

    1. Thanks, GC! I am also a fan of Applegate meats but haven't tried their brats. I appreciate the tip. It's good to have an option when I can't get the brats from Wallace Farms. I appreciate the post!

  4. Every recipe I try of yours I think, "this is the best yet!" This was so tasty and satisfying. Wasn't sure what you do with the bacon after you saute it but I crumbled it up and served it over top this dish.

    1. Thanks, Nicole! You're so sweet to leave all of the great comments--this one made my day! I really appreciate hearing from you. Glad you enjoyed it. I need to update the recipe with the bacon crumbling--my oversight!