Brats with Tomatillo Relish and Avocado Mustard
Bring a touch of summer into your life with these brats, some tomatillo relish, and avocado mustard. Quick to throw together but fancy enough for a weekend meal, these brats are full of flavor!
Happy Sunday! I’m trying to get better about posting real life, this is what I eat on a daily basis types of recipes (or perhaps we should say “recipes” because really, I never measure anything). We made these brats last night for dinner and they were so delicious that I knew I had to share them! So I got Marc to make us some cocktails while I tried to take pictures as fast as possible before the food got cold. Still figuring out how to do that. But I’ve come to the realization that I’m never going to want to make the same thing twice, so it’s take pictures then & there, or never. So bear with my less than perfect photos and just make these brats because really, they’re quite delicious!
Growing up, I really didn’t like meat that much (I just recently had the first steak that I actually enjoyed). Except for sausage. In any form really, but especially in brat form. So you can imagine that when I went on the low FODMAP diet I was dismayed to find that most sausage has garlic and onions in it. I had basically written sausage out of my life until Marc discovered that Trader Joe’s sells these little chicken breakfast sausages without garlic or onion! With renewed hope, I proceeded to read every ingredient label of every sausage at Trader Joe’s and Whole Foods and lo and behold! Whole Foods did indeed sell brats that were onion and garlic free!
For this recipe, we found green chile habanero pork sausages and oh man were they delicious. Whole Foods typically also stocks Irish banger sausages that are low FODMAP and we’ve used them before too. Obviously, every meat counter in a store is going to have different things, and it’s kind of annoying to have to read through all the ingredients lists, but totally worth it for this deliciousness! As a last resort, you could always use the Trader Joe’s breakfast sausages I mentioned before – they’re small but would still work.
I couldn’t just have brats in a bun because that would be boring, so we made a quick “relish” with tomatillos! Tomatillos by themselves are already acidic and slightly sweet, so they really don’t need much else to be relish-like. (I think anyway, I’m not a fan of real relish though so this could all be blasphemy.) Just chop them up, throw in some cilantro and habanero and you’ve got yourself a fancy brat topping!
Like I mentioned before, I’m not really a fan of mustard in large quantities. (And by large quantities I mean what most people would consider normal quantities.) Marc is a firm believer of pork + mustard though, so I decided to make my own mustard-y spread that’s mostly avocado and a little squirt of mustard. You can obviously feel free to put actual mustard on your brat too (as you can see Marc most definitely did), but the avocado + mustard is actually a delicious combination that you shouldn’t leave out!
Brats with Tomatillo Relish and Avocado Mustard
- 2 brats see notes
- 1 can beer see notes
- 3 tomatillos
- Handful fresh cilantro
- 1 lemon or lime, juiced
- ½ jalapeño, serrano, or habanero diced
- Salt + pepper
- ½ ripe avocado
- Cheese for serving (I used grated cheddar cheese
- Tortilla, slice of gluten free bread, or gluten free hot dog bun
Place brats in a medium saucepan and pour beer over. Fill the rest of the saucepan with water, until brats are entirely submerged. Heat to boiling and simmer until brats are cooked through and juices run clear (about 7-10 minutes).
Heat a skillet to medium heat. When brats are done boiling, cook them in the skillet until they are golden brown all over. (This can also be done on a grill.)
Dice tomatillos, cilantro, and habanero pepper. Place all in a small bowl and squeeze about ½ a lemon over. Season with salt + pepper; set aside.
Mash half the avocado in another small bowl. Squirt a small amount of mustard into avocado and add some salt. Taste and adjust mustard amount to your liking.
To serve: Heat tortilla over medium-low heat if using. Spread avocado mustard onto tortilla/bread. Place brat on top; top with tomatillo relish, cheese, and more mustard if you’re into that.
If you’re on the low FODMAP diet, check the ingredients to make sure there’s no garlic or onion in the brats. Our Whole Foods usually has 1 or 2 types of sausages that don’t have garlic or onion. (I used green chile habanero pork sausages and I would highly recommend them!)
I used an Oktoberfest because that’s what we had in the fridge. Typically we use a light lager like PBR or Budweiser.
You might also like
Chicken nuggets! We’re going back here people. I almost titled this post “Cornbread Crusted Chicken” or something equally as pretentious, and while the alliteration is nice, I can’t lie to you people. These are chicken nuggets and I made them because I wanted chicken nuggets…
Is it soup season where you are? Here in Austin, it’s hit 90 degrees every day for the past week. Which apparently makes some people mad, but I’m loving it. Because it’s cooling off in the mornings and evenings, which is when you want to eat soup anyway…
I’ve been meaning to share this recipe forever, because these guys are a rotating favorite around here. And that’s saying a lot, considering my aversion for making the same thing more than once…