The “gourmet” in Gourmet Brats is all about the toppings. Typically, we order some bratwurst and sausage when we get our game processed. It gives you a little more to work with as far as creative meals go. However, our good friends do all of their own processing and that really impresses me!! Part of me would love to learn how to do this…but for now, I’m happy dropping our game off at our family processor – Tizer Meats.
So back to brats… Sara and Andrew came over for a quick Sunday evening dinner last night. We decided to throw some elk and antelope brats on the grill and whip up some tasty toppings. Mark and Andrew manned the grill, the beers, and the hunt talk, while Sara and I concocted some interesting toppings.
Jalapeno Peach Salsa
1 large diced ripe peach
1 diced avocado
2 diced Roma tomatoes
1 chopped jalapeno – leave some seeds for extra kick
1 small lime juiced
Salt and Pepper
Combine and set in fridge while preparing dinner.
Additional toppings included Balsamic Caramelized Onions and Crumbled Cheese. (Sorry no pictures of these.)
Thinly slice a large onion. Cook over medium heat until soft and slightly browned. Add 2 tablespoons of balsamic vinegar and a sprinkle of brown sugar. Cover and let cook over low heat for additional 5 minutes.
I went for a half and half brat… salsa on one half and onions on the other…. Mark, on the other hand, combined everything onto one brat…. definitely his style!
Another great night with family and dogs!