Waseda Farms’ Cherry Chutney Brat

Makes 6 servings A popular flavored organic pork brat from Waseda Farms is the Door County cherry brat. Waseda brats are hand-made and tied and work best directly cooked on the grill. Waseda’s Matt Lutsey suggests resting the brat on a bed of sauerkraut a

1 Cherry tablespoon chutney: extra-virgin olive oil

1⁄2 cup diced red bell peppers

1⁄4 cup finely diced white onion

1 garlic cloves, finely minced

1⁄4 cup balsamic vinegar

1⁄4 cup red wine vinegar

2 cups pitted fresh tart cherries, cut in half

1 ⁄4 cup dried tart cherries

1 teaspoon grated fresh ginger

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground cloves

2 teaspoons coarsely chopped fresh thyme leaves

Salt and pepper to taste

Brats:

1 1⁄4 cups sauerkraut

6 grilled Waseda Farms cherry bratwurst

6 toasted brat buns

Prepare chutney: In a medium pot, heat olive oil over medium-low heat. Add bell peppers, onion and garlic. Cook, stirring often, 4 minutes until softened but not browned. Add both vinegars. Simmer 2 minutes.

Add fresh and dried cherries, ginger, cinnamon and cloves. Simmer 25 to 30 minutes, until mixture is cooked down and thickened. Remove from heat. Add fresh thyme leaves and salt and pepper to taste. Chutney can be used immediately or refrigerated up to one week.

To serve: Place sauerkraut on bottom portion of buns. Top with cooked cherry bratwurst. Finish with generous amount of cherry chutney.

TERRI MILLIGAN Sauerkraut and homemade cherry chutney adorn this organic brat in a recipe from Waseda Farms.