Brussels Sprouts Slaw with Apple, Kraut & Bratwurst

Last Thursday we took a day trip to Austin, Texas.  We spent the day just enjoying the fact that we were away from work and the same ol’, same ol’.  While visiting we hit up a slew of paleo-friendly eateries and really went home with our bellies stuffed!  Probably didn’t have room for that serving of grassfed ice cream from Lick, but hey…who could say, “no!”?

One of our stops was the mother ship — Whole Foods.  I live in College Station, Texas and buy all of my paleo type goodies at a little store called Village Foods — which I have successfully turned into my own little Whole Foods!  It never hurts to ask your grocer to start carrying stuff that you want to purchase.  Unfortunately, I don’t have such luxuries as Whole Foods or Trader Joes!  Not an issue.  We do what we can with what we have.  However, when we’re out of town we do like to stock up on things that we can’t normally find back home.

I went home with a little cooler all packed with ice — of stuff I probably could have lived without, but it was fun!  Every food blogger’s dream!  Anyway, one item I brought home that I have fallen in love with is a bag of smoked jalapeno kraut from Farmhouse Culture!  I can get several “clean” varieties of sauerkraut here, but I’ve never tried the smoked jalapeno stuff.  Ohhhhh man.  It’s amazing!!  They have a variety of flavors — you should check ’em out!

Anyway, I wanted to come up with a new recipe using the stuff.  I figured, what goes with sauerkraut?  Ummm…brats of course!




  • 2 tbsp. duck fat
  • 4 links of bratwurst, sliced — I like Mulay’s brand
  • 1 lb. Brussels sprouts, shredded
  • 1 apple, shredded (leave the skin on)
  • 1/2 tsp. caraway seeds
  • salt and pepper to taste
  • 1/4 c. smoked jalapeno sauerkraut — this is completely optional.  Don’t forget if you can’t find it, you can always make your own.
  • 2 tbsp. Dijon mustard
  • 1 lemon, juiced
  • 2 tbsp. apple cider vinegar
  • 1/4 c. extra-virgin olive oil
  • 1 scallion, chopped



  1. Heat the duck fat over medium heat in a large skillet.
  2. Add the sliced bratwurst and cook down until sausage is browned all over.  This will take some time.
  3. Once sausage is browned, remove with a slotted spoon leaving the drippings behind.  You can add more duck fat at this time if your pan is fairly dry.
  4. Add the shredded Brussels sprouts and apple to the same skillet.  Cook for 3 minutes, or until the sprouts start to become tender.
  5. Meanwhile, whisk the mustard, lemon juice, vinegar, and olive oil in a small bowl.
  6. Add the caraway seeds, salt/pepper, and jalapeno kraut to the Brussels spout/apple mix.  Then, add your bratwurst back in along with the mustard dressing.  Combine well and cook just a few more minutes.
  7. Finally, garnish with your chopped scallion and serve!


You can leave a response, or trackback from your own site.

2 Responses to “Brussels Sprouts Slaw with Apple, Kraut & Bratwurst”

  1. Alexis says:

    It’s really a nice annd useful piece of info.
    I’m satisfied that you just shared this useful info with us.
    Please stay us informed like this. Thanks for sharing.

  2. […] the name of this one, it sneaks in a mountain of different flavors. It’s adapted from a Paleo Prize recipe and turned out so, so, SO delicious. I had seconds and then […]

Leave a Reply

Powered by WordPress | Designed by: Free WP Themes. | Thanks to Best Free WordPress Themes, Find WordPress Themes Free and Free WP Themes