Recipe | Grilled Bratwurst with Rapini and Fingerling Potatoes

We partnered with FineX to bring some of our favorite Spring recipes to life! Recipes by Chef Alex Yoder.

This recipe serves 4

What you need:

4 OP bratwurst sausages

¼ cup olive oil

2 bunches rapini, trimmed of 1” of their stem, washed, and blanched in salted water until just cooked

1 tsp. minced garlic

½ tsp. crushed chilies

Lemon juice to taste

12 fingerling potatoes, boiled in salted water until tender when pierced with a fork, halved lengthwise

1 qt chicken stock

1 bay leaf

1 shallot, sliced into rounds

1 garlic clove peeled and germed

5 oz. ham ends

1 parsley sprig

5 tsp Dijon mustard

4 tsp grain mustard

1.5 Tbs. butter

Salt and pepper to taste

1. Combine the chicken stock, bay leaf, shallot, garlic, and parsley spring in a small saute pan and cook over medium high heat until reduced to ½ cup (about 30 minutes). Strain the sauce and discard the solids. Return the sauce to the pan and add the mustards. Stir to combine. Over medium heat, bring the sauce to a simmer and then add the butter. Stir continuously until the butter is melted and sauce has thickened just slightly. Remove from heat and season with salt and pepper to taste. Store in a warm place.
2. Heat a Finex cast iron grill pan over medium heat. Once hot, add the olive oil and grill the bratwurst, rapini, and potatoes, turning as necessesary to create grill marks and heat everything through (about 5 minutes).
3. When the ingredients are almost heated fully, add the garlic and crushed chilies to the rapini. Stir to combine. Divide the bratwurst, potatoes, and rapini evenly between four plates. Drizzle the grain mustard sauce over the sausage and potatoes and serve immediately.