So much sausage: The ultimate BBQ Bratwurst platter recipe

Ingredients

• 4 Bratwurst (available from sausageman.co.uk)
• Ketchup
• Curry powder
• ...For the chips and creamy cheese sauce...
• 6 medium sized roasting potatoes
• Olive or vegetable oil
• 250ml whole milk
• 2 tbsp unsalted butter
• 2 tbsp flour
• 220g grated Cheddar cheese
• 3/4 tsp ground cayenne pepper
• Pinch of sea salt
• Freshly ground black pepper
• ...For the Mediterranean vegetable chunks...
• 1 red pepper
• 1 green pepper
• 1 green or yellow courgette
• 1 fennel bulb
• 1 aubergine
• Olive oil
• Pinch of salt
• Freshly ground black pepper, to taste
• ...For the blood orange and radicchio salad...
• 2 blood oranges (substitute for navel oranges if not in season)
• 1 navel orange
• 60ml extra virgin olive oil
• 2 tbsp cider vinegar
• 1 tbsp agave syrup or sugar
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 heads radicchio
• 1 fennel bulb

Instructions

Stage 1: Make the blood orange and radicchio salad

1. Cut the navel orange in two, then squeeze out the juice.
2. Mix the extra virgin olive oil with the apple cider vinegar, agave syrup (or sugar), salt and freshly ground black pepper. Mix well with the freshly squeezed orange juice and set aside to dress the salad before serving.
3. Cut the radicchio heads in half lengthways, then quarter (again, lengthways – this makes it easier to remove the core segments). De-core and break up into separate leaves.
4. Cut the fennel bulb in half lengthways, then into quarters (again, lengthways). Remove the core and dice.
5. Arrange your salad whichever way you’d like, then cover and store in the fridge – don’t add the dressing until you are ready to serve.

Stage 2: Get cooking

1. Fire up your barbecue.
2. Pre-heat your oven to 200°C (180°C for fan ovens).

Stage 3: Prepare the chips

1. Peel and chop your potatoes into chips or wedges, then toss and coat well with oil.
2. Spread evenly across a glass or metal baking tray, then season with salt and pepper.
3. Pop into the oven for 35 to 45 minutes, or until golden brown all over. Turn halfway through cooking for best results.

Stage 4: Prepare the Mediterranean vegetable chunks

1. When your barbecue has reached a medium heat, grill your peppers whole and turn to blacken them all over. Remove and allow to cool for a few minutes. Peel off the blackened skins, then core and quarter. Set the pepper segments aside.
2. Chop the courgette, fennel and aubergine into chunky, bitesize pieces. Place in foil trays, then toss in some olive oil, with a good crack of pepper and salt. Place the foil trays on the barbecue, and pierce the bottoms to aid the cooking process.
3. Once your veggies are nicely chargrilled and maintain their crunch (about 10 to 15 minutes on the barbecue) they are ready to serve. Add the pepper segments to your trays. If you still have steps left to complete, you can return to the grill or oven five minutes before serving to reheat.

Stage 5: Make the creamy cheese sauce

1. While your veggies are cooking, add your butter to a saucepan over a medium heat – either on your barbecue, or on the hob. Stir until completely melted.
2. Sprinkle your flour into the melted butter. Stir constantly until the mixture becomes a thick, paste-like roux.
3. Gradually add milk to the pan, stirring constantly, until the mixture thickens into a creamy sauce.
4. Add the grated Cheddar cheese and whisk until fully melted. Season with cayenne pepper, salt, and ground black pepper to taste.

Stage 6: Cook the Bratwurst

1. Place your chilled Sausage Man Bratwurst on the barbecue and grill for 5 to 7 minutes, turning frequently. They work best on a medium to low heat. The skins are meant to pop and crack a little, but you can score your Bratwurst with cuts spaced 1.5cm apart (before cooking) for a more controlled aesthetic.
2. Once the sausages swell and the skin is nicely seared, remove them from the grill – they're ready for serving.

Stage 7: Assemble the platter

1. Remove your chips from the oven. Build your platter with the Mediterranean vegetable chunks, chips and Bratwurst.
2. Add dollops of ketchup with a sprinkling of curry powder to your Bratwurst for that authentic German currywurst flavour.
3. Cover the chips with your creamy cheese sauce.
4. Fetch your blood orange and radicchio salad from the fridge, pour over the dressing and serve. Dig in and enjoy...

Recipe by

The Sausage Man