Bold Bratwurst on Toasted Pretzel Buns
Serves 4 | Crafted with Caramelized Onions & Beer Plant-Based Bratwursts
ABOUT THE FLAVOR ORIGIN
The onions are caramelized to bring out their sweetness, enhanced with a touch of aged balsamic and nicely balanced with sharp Dijon mustard. The plant-based bratwurst is grilled to smoky perfection and served on a toasted pretzel bun.
Vegan Honey Mustard Mayo
¼ cup egg-free mayonnaise
2 tbsp. grainy mustard
1 tbsp. Dijon mustard
1 tbsp. vegan honey
Balsamic Onions and Peppers
2 tbsp. olive oil
1 clove garlic, thinly sliced
1 small sweet onion, sliced ¼” wedges
1 green pepper, thinly sliced
¼ tsp. sweet paprika
¼ tsp. sea salt
1 tsp. aged balsamic vinegar of Modena
4 Field Roast Caramelized Onions & Beer Plant-Based Bratwurst
4 pretzel buns, split and lightly toasted
1 bag honey mustard kettle chips (optional)
For the honey mustard mayo: In a small bowl, stir together the egg-free mayonnaise with the grainy mustard, Dijon mustard and honey. Keep refrigerated until ready to serve.
For the balsamic onions and peppers: Heat the olive oil in a non-stick skillet over medium-high heat. Sauté the garlic for 1 minute, stirring occasionally, until fragrant and sizzling. Add the onions and peppers and sauté for 7 to 9 minutes, stirring occasionally until onions are light golden and peppers are tender. Season with salt and aged balsamic vinegar. Remove from the heat and keep warm.
To cook the Field Roast Caramelized Onions & Beer Plant-Based Bratwursts, heat a BBQ or grill pan to medium heat. Lightly oil the sausages and arrange on the hot grill. Grill, turning occasionally, until sausages are evenly browned and heated through with light grill marks, about 4 to 5 minutes.
To serve, spread the toasted pretzel buns generously with the honey mustard mayo. Nestle the grilled bratwurst in the buns and top with heaping spoonful of balsamic onions and peppers. Enjoy the bratwurst while hot with a frosty beer and the honey mustard kettle chips if desired.