Recipe: Minnesotan Brats with Sauerkraut and Tricolor Peppercorn Mayo

Back for another round of tailgate food, Chef Stuart Gordon shows us how to make a Minnesotan Brat with Sauerkraut and Tricolor Peppercorn Mayo.

Sauerkraut 

• Savoy Cabbage (1 head)
• White vinegar (1 c)
• Carrot (3 carrots)
• Minced Garlic (1 T)
• Lingonberry jam (2 T)
• Kosher salt (2 t)
• Peppercorn (1 T)
• Cloves (1 t)
• Allspice (1/2 T)
• Bay leaves (2)
• Coriander (1/2 T)
• Red pepper flakes (1 T)

Start by grilling the brats on your grill. 

While grilling julienne (or chop) the cabbage. Place in bowl

Massage salt into cabbage and let sit

While sitting, boil 2 cups of water. Steep  peppercorns, cloves, allspice, bay leaves, red pepper flakes in the water. 

Shred Carrots into bowl

Add Lingonberry jam, white vinegar, and garlic

Add steeped water with the spices

Mix together and then sit for 1 hour at minimum

Put cabbage mixture into jar and keep for up to 7 days. Best flavor after 24-48 hours

Tricolor Peppercorn Mayo

• Tricolor Peppercorns (2 T)
• Lemon (1/2)
• Minced Garlic (1 T)
• Mayo (1 c)

Grind the peppercorns and mix with the mayo

Squeeze 1/2 lemon into and add minced garlic

Mix until spreadable