Chef Daven Wardynski
Regional Executive Chef
Omni Amelia Island Plantation Resort
Amelia Island, Fla.
Honey, ale and mango in the cooking pot infuse bratwurst with sweet-tart flavors as it braises. To complement the meat, chef Wardynski creates a crunchy housemade slaw using two types of cabbage, apples and serrano chiles. Together, they add up to a stick-to-your-ribs sandwich fit for armchair athletes with hearty appetites.
4 fresh bratwurst
5 garlic cloves
1 yellow onion
1 fresh mango
1 qt. local ale
2 cups clover honey
2 cups chicken stock
3 sprigs fresh thyme
1 napa cabbage (Chinese cabbage)
1 Savoy cabbage
1 red onion
1 red apple
¼ cup apple cider vinegar
¼ cup grainy mustard
2 serrano chiles, seeded and diced
12 soft fresh buns
1. In saute pan, sear bratwurst on all sides; set aside.
2. Rough chop garlic, onion and mango; layer on bottom of braising pan. Lay bratwurst on top. In bowl, whisk ale, honey and stock; pour over bratwurst. Cover with parchment and slice vents on top.
3. Braise mixture at 280 F. for 2 1/2 hours. Remove from heat and let cool.
4. Meanwhile, prepare slaw: thinly slice napa and Savoy cabbages and place in mixing bowl. Thinly slice onion and cut apple into matchsticks. Toss into cabbage mixture along with chiles. Add vinegar and mustard; toss gently.
5. To build sandwich, lightly toast buns. Cut bratwurst into serving portions. Insert bratwurst into buns; garnish generously with slaw.
Photo courtesy of National Honey Board