Despite the mostly bare tree branches, I think it’s safe to say that it’s Spring. For one thing, there’s robins. Daffodils are popping up all over, a thin film of pollen covers nearly everything, and each day our world looks a tiny bit brighter and greener. While nature does her greening blossoming thing, we humans have our own ways of marking the change of seasons. We shove skis and snow boots and puffy coats to the back of our closets, reacquaint ourselves with neighbors we’ve hardly seen since the first frost, set our adirondack chairs out in the sun, and fire up our grills.
Bratwurst is a favorite at our house, so much so that we’ve celebrated the return of warmth and light and green with grilled bratwurst three times in the past two weeks. We may be overdoing it a bit. The trouble is that bratwurst is so good — so juicy and smoky and savory — and that its subtle spice is complemented so beautifully by such a wide variety of flavors.
Cherry Mustard, with its tart sweetness and gentle kick, is a natural partner for meaty bratwurst, imparting each flavorful bite with a zippy, zingy fruitiness.
Our Cherry BBQ Grilling Sauce is also fantastic on brats. The tangy, intensely complex cherry flavor lightens and brightens the fatty sausages, elevating simple backyard fare to a sophisticated warm weather treat.
And then, of course, there’s relish — the smoky sweetness of our Red Spoon Peppers Relish and the savory spice of our Sweet Tomato Relish. These two pantry staples, with a taste like your garden in a jar, meld perfectly with the smoky char of grilled brats.
The next time you fire up your grill, throw a few bratwurst on and then dress them up with something fruity. I think you’ll be delighted by the natural marriage of sweet and savory and smoky. Best of all, as my sister noted, pairing the meat with fruit almost makes you feel like you’re eating healthy.