Wagyu Bratwurst and Butternut Squash Hash
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- 1
PREPARING THE FULLBLOOD WAGYU BRATWURST AND BRUSSELS SPROUTS
Begin by taking the Fullblood Wagyu bratwurst and removing the meat from the casing.Discard the casing, and bring a medium-size pan over medium heat. Brown the bratwurst meat in 1 tablespoon of olive oil until completely cooked. Drain off the excess fat, and set cooked bratwurst aside.Preheat your oven to 425°F.Cut the brussels sprouts in half, and toss with 1 tablespoon of olive oil. - 2
Place the brussels sprouts on a sheet pan (cut side facing down). Place in a preheated oven and cook for 10 minutes. Remove from the tray, and set aside.
- 3
PREPARING THE BUTTERNUT SQUASH HASH
To begin making the hash, peel and dice the apples into uniform pieces. Dice the butternut squash into uniform pieces.Place a large skillet over high heat. Add 1 tablespoon of olive oil, and add the diced butternut squash. Stirring occasionally, brown all sides of the squash – this takes around 1 to 3 minutes. Reduce heat to medium-high. Add the diced apples, minced sage, and minced thyme. - 4
Cook for 1 minute.Add the honey, apple cider vinegar, cooked brussels sprouts, cooked bratwurst, and water (or chicken stock).Cook until almost all of the liquid has reduced. Then, add the butter.
- 5
FINAL STEPS
Place the Fullblood Wagyu bratwurst and butternut squash hash in bowls.Season with kosher salt and freshly ground black pepper. Garnish with fresh parsley, and enjoy!
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