Posted By Kimberly Turner on Nov 28, 2014 in Berries, Cooking Shows, Cooking with Kimberly, Featured, Fruit, Fruit & Vegetables, Haskap, Main Dishes, Pork | 0 comments

This recipe for How to Braise Haskapa Malbec Bratwurst is one you will want to adapt to use with other sausages & meats to bring out and enhance all their great flavors.

So juicy, these pork-based sausages benefit from the sweet & tangy haskap taste along with a robust, red wine like a Malbec to keep things moist & give a beautiful finish carrying all that flavor.

Braised Haskapa Malbec Bratwurst:

I am using the fantastic Haskapa Chutney from Nova Scotia, which uses haskap berries, which they grow. The haskap bush is indigenous to Russia, but is now grown in most of the Canadian provinces. The haskap berry is oval, about an inch long and deep purplish-blue, like a blueberry, with sweet, crimson flesh.

Haskap is perfect for making juice, jam, relish and chutney. I have tasted all of these products and have found them to be delicious and sweet, and have adapted them to use in many of my recipes.

The Haskapa Chutney is made with haskap berries, garlic & ginger, apple cider vinegar, brown sugar, red onion, lemon juice and red chili flakes, and has a taste that is both sweet & savory with a kick of spice perfect for flavoring sausages as well as other meats. Check out Haskapa online:

Haskapa.com

The Rancourt Winery 2012 Malbec red wine is a single varietal, un-oaked wine, which I am using, is very delicious and combines well with the chutney to make an excellent braising liquid. Find Rancourt Winery products online:

RancourtWinery.com

Type: Entrée Recipe

Prep Time: 12 min
Cook Time: about 40 min + 5 min under broiler
Yield: 3 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

3 bratwurst sausages
4 – 5 heaping tsp haskap chutney – I used Haskapa Chutney.
2 tbsp red wine – I used Rancourt Winery 2012 Malbec.
1 bay leaf
1/4 tsp mustard seeds
splash olive oil

Instructions:

Preheat oven to 350 degrees F.

To prepare the braising liquid, combine Haskapa Chutney and wine. Add in bay leaf, mustard seeds and olive oil. Mix together well.
Pour braising liquid into a greased baking dish.
Place bratwurst into braising liquid, cover loosely with aluminum foil. Wrap and braise in 350 degree F oven for about 20 min.
Reduce heat to 325 degrees F, turn the sausages over, re-cover with foil wrap, and braise for another 20 min.
Remove foil, turn oven to broil on high heat and broil for about 5 min.
- Tip: Stay close and keep an eye on the meat, so it does not burn.
Remove sausages from oven and serve on buns.

I served this braised bratwurst alongside tandoori cauliflower. We put finely chopped cabbage on buns, and drizzled with some of the braising liquid, as well as more Haskapa Chutney for a condiment.

Tips:
- You could substitute lettuce, sprouts or sauerkraut for the cabbage.
- Have ketchup & mustard available for each diner to add themselves, if desired.