Wondering how this all came about? Read the first post here.

Monday, December 7, 2009


Another quick post: About a week later, Nov. 14th or so, we were looking for a quick evening meal. I had thawed a pound of wild rice bratwurst earlier in the week, and decided to try something I had read on the back of a package of organic chicken sausages a couple years ago.

Basically, you just pan-fry them in oil. Again, these were fresh sausages, uncooked and uncured, so it's important to make sure they're done all the way through. I keep an instant-read digital thermometer handy to eliminate guesswork and keep from overcooking them. Ba-da-bing, ba-da-boom.

Pan-Seared Wild Rice Sausages

2 tbsp olive oil
1 lb. wild rice brats

  • Heat oil until just smoking
  • Add brats and sear until crispy on all sides (about 5 min total)
  • Turn down heat and cover, cooking for until it registers 160 degrees F on a digital thermometer (another 3-5 minutes.)
  • Top and eat

Nice and simple, and REALLY good. Searing traps in the juices, of course, so they were super juicy. I had mine on a wheat bun topped with chili sauce and spicy brown mustard, and we served it with steamed asparagus and pickles.

They also were good just on their own.

I know, I know, these complicated haute couture recipes are making your head hurt. "When will he make something I can aspire to?" you are wondering.

Well just you wait. The next one dumbs it down to "Two and a Half Men" levels. See you then!

    1 comment:

    1. Hi, arrived here after devouring your Beijing blog. Most entertaining, thank you! Do you mean 'cordon bleu'? Pork haute couture brings some rather surprising images to mind!