GRILLED BRATS AND RED ONIONS WITH PARSLEY SAUCE

GRILLED BRATS AND RED ONIONS WITH PARSLEY SAUCE (for ten)

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4 cups lightly packed parsley leaves, plus more for garnish

1 cup lightly packed dill sprigs

1 garlic clove

3-1/2 tablespoons fresh lemon juice

½ cup extra virgin olive oil, plus more for brushing

kosher salt

pepper

4 red onions (2 pounds), each peeled and cut into 6 wedges through the core

½ teaspoon finely grated lemon zest

½ teaspoon chopped fresh thyme

20 bratwursts (4 pounds)

Dijon mustard for serving

 


 

1. In a saucepan of salted boiling water. Blanch the 4 cups of parsley until bright green, 45 seconds. Drain and immediately transfer to an ice bath to cool. Drain well and transfer to a food processor. Add the dill, garlic, 1 cup of water and 2-1/2 tablespoons of the lemon juice and puree until nearly smooth. Season the sauce with salt and pepper and transfer to a bowl.

2. Light a grill and brush the grate with olive oil. Brush the onion wedges with oil and season with salt a and pepper. Grill over moderate heat, turning once, until lightly charred and softened, 7 minutes total. Transfer the onions to a bowl and add the lemon zest, thyme and remaining 1 tablespoon lemon juice and toss.

3. Grill the bratwursts over moderately low heat, turning, until an instant read thermometer inserted into each sausage registers 165*, 15 minutes. If you’re using the brats as appetizers, slice them on the diagonal about 1 inch thick and arrange them with the onions on a serving plate. Offer the parsley sauce and mustard in small bowls on the side, along with picks, for dipping. If the brats are a main course, either spoon some of the parsley sauce onto a platter and top with the bratwurst and onions or serve the sauce on the side. Garnish with parsley and serve with mustard, passing the rest of the parsley sauce at table.

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BRATS SERVED AS APPETIZERS

NOTE: The parsley sauce can be refrigerated overnight.

 

from Gabriel Stulman, Food and Wine Magazine, August, 2014

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