Brussel Sprout and Bratwurst Skewers
Skewers that alternate between brussel sprouts and bratwurst, served with rice and grilled sweet potatoes, and topped with crema and a honey gochujang sauce.
Servings: 4 servings
Ingredients
- 1/4 cup mayo
- 1/4 cup sour cream
- 1 teaspoon dried thyme
- 1 pinch cardamom
- 1 clove garlic grated
- 1 lemon juice of
- 2 tablespoons gochujang
- 1/4 cup honey
- 1 teaspoon soy sauce
- 1 tablespoon rice vinegar
- 30 brussel sprouts
- 5 bratwurst sausages
Instructions
- Make the crema by mixing all the ingredients in a bowl. Store it in a squeeze bottle in the fridge until ready to use.
- Make the honey gochujang by mixing the ingredients in a bowl. Store in a squeeze bottle in the fridge until ready to use.
- Cut the brussel sprouts in half from the core end, removing any leaves that may fall off. Place 5 on a skewer with about an inch in between each.
- Remove the bratwurst from the casing and pack it tightly in between the brussel sprouts on the skewers, making sure the brussel sprouts still have a good amount of surface area to char on the grill. Repeat with the remaining skewers.
- Grill on high heat on all sides to char and cook through.
- Serve with rice and top with the sauces.