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Spicy Pork & Basil Bratwurst

By David Bowers
Published: March 24, 2011
Photo by John & Tanya Bäck
You can skip the fennel seeds, but they add a potent, almost sweet flavor that really shouts “Bratwurst!”  These are delicious in a grilled roll with spicy brown mustard. Makes 6 servings.

1½ pounds ground pork

¼ cup loosely packed fresh basil leaves, thinly sliced

2 tablespoons olive oil, plus more for brushing

1 clove garlic, minced

1 teaspoon red pepper flakes

1 teaspoon fennel seeds

1 teaspoon salt

½ teaspoon black pepper

➊  Soak six bamboo skewers for at least 30 minutes.
➋  Combine all of the ingredients in a medium bowl, using your hands to mix if necessary.
➌  Form the meat into six long bratwurst shapes, about 6 inches long, around the skewers (they should look like thick hot dogs). Chill them for 30 minutes.
➍  Preheat a gas grill over medium heat with the lid down for 10 minutes or build a medium charcoal fire.
➎  Brush the bratwurst with olive oil and lightly brush the grill rack with more oil.
➏  Grill the bratwurst over direct heat, turning several times, for 17-18 minutes, until browned and cooked through. Serve hot.

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