Spicy Pork & Basil Bratwurst
Published: March 24, 2011
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.
Photo by John & Tanya Bäck
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.