I kind of had a theme going when we cooked out the other day, and this recipe (described in the magazine as “Shanghai meets Sheboygan”) truthfully? Was a bit weird. Not bad, just weird. I think it’s just that the flavors in the brats and those in the sauce clash a bit. If I were to try it again, I’d definitely use the sesame seeds and mustard (we didn’t find out until last second that we didn’t have either on hand – figures that I can’t find those takeout chinese packets of hot mustard when I needed them even though they were squirreled away in junk drawers for years), and would definitely use Thurn’s teriyaki brats in place of the normal brats we used. I’m submitting this recipe to the Chinese Cuisine (although this is more Chinese-inspired than actual Chinese) event at Joelen’s Culinary Adventures.
Mu Shu Brat Bites
recipe courtesy Cuisine at Home magazine
2 tbsp. fresh ginger, minced
1/4 tsp. Chinese five-spice powder
1/4 tsp. red pepper flakes
2 tsp. vegetable oil
1/2 c. plum jam
2 tbsp. rice vinegar
1 tbsp. soy sauce
1/4 tsp. toasted sesame oil
4 bratwurst, precooked
12 cocktail buns
6 scallions, cut into 3″ lengths
1 tbsp. sesame seeds, toasted
prepared Chinese hot mustard
Preheat grill to medium high. Saute ginger, five-spice, and pepper flakes in oil in a small saucepan over medium heat. Cook, stirring constantly, until ginger softens, about 2 minutes, then add jam, vinegar and soy sauce. Simmer until sauce thickens, about 5 minutes. Off heat, whisk in sesame oil. Cut a slit in the top of each cocktail bun.
Grill bratwurst until cooked thourgh and browned, 5-6 minutes total. Slice crosswise into thirds, then toss in plum sauce.
To assemble, tuck 1 or 2 scallion pieces and piece of bratwurst inside each bun. Drizzle with some of the plum sauce, sprinkle with sesame seeds, then top with a dollop of mustard.
Per bite: 266 cal, 57% cal from fat, 17g fat, 20g carb, 623mg sod, 0g fib, 10g pro.