GRILLED BRATWURST
SERVES 8 SAUSAGES
1 1/4 cups (140 g) vital wheat gluten
1 tbsp. cornstarch
1 tbsp. nutritional yeast
2 tsp. salt
1 1/2 tsp. onion powder
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. black pepper
1 pinch ground allspice
1 garlic clove, minced
1 tbsp. vegetable oil
1 tbsp. agave nectar
1 1/4 cups (300 ml) lukewarm water
EXTRAS
1/4 cup (60 ml) canola oil
4 white hot dog buns
8 tsp. prepared mustard
NUTRITIONAL VALUES
Calories: 270kcal
Fat: 12.7g (1.7g S.Fat)
Carbs: 22g
Protein: 16.6g
Sugar: 4.5g
Sodium: 763mg
METHOD
Mix the dry ingredients first, then add the wet ingredients and 1 1/4 cup (300 ml) lukewarm water, stirring first with a wooden spoon and then kneading well by hand.
Divide the dough into eight equal parts. Form each piece into a sausage by hand and wrap tightly in an 8 x 8-inch (20 x 20- cm) sheet of plastic wrap. Tie the ends together.
Place the sausages in a steamer and cook for 30 minutes. Allow to cool completely. Take off the plastic wrap.
Brush the sausages with canola oil and grill them for 3 to 4 minutes on each side over direct heat.
Warm the buns for 2 minutes on the grill before cutting them open and stuffing them with two sausages and topping with mustard.
Divide the dough into eight equal parts. Form each piece into a sausage by hand and wrap tightly in an 8 x 8-inch (20 x 20- cm) sheet of plastic wrap. Tie the ends together.
Place the sausages in a steamer and cook for 30 minutes. Allow to cool completely. Take off the plastic wrap.
Brush the sausages with canola oil and grill them for 3 to 4 minutes on each side over direct heat.
Warm the buns for 2 minutes on the grill before cutting them open and stuffing them with two sausages and topping with mustard.
RECIPE NOTES
Our bratwurst can be prepared ahead of time and even frozen, ensuring that you always have enough for your next barbecue.
