Name: Schaller & Weber Truffle Brats
Brand: Truffleist
Price: 25.00 USD
Availability: OutOfStock

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blink - Truffleist

In collaboration with New York City institution, Schaller & Weber, these juicy pork brats are loaded with Black Summer Truffles. Great hot off the grill, in a bun, or as an expected ingredient. Available in 12 oz. 4-packs. Add to quiches, egg stratas, baked pastas Crumble, saute, and top flatbreads and pizzas Roast with onions and peppers to upgrade the traditional sub sandwich Grill and glaze with a combo of Truffle Mustard and maple syrup Brat in cast iron from LA shoot Shipped with ice packs. Refrigerate upon arrival. Ingredients: Pork, water, Black Summer Truffles (Tuber aestivum), Contains 2% or less: Salt, Truffleist Truffle Oil, spices, natural flavors, dextrose, lemon juice powder, potato protein, citrus fiber See all recipes that use Truffle Brats.

<div class="product-text">
In collaboration with New York City institution, Schaller &amp; Weber, these juicy pork brats are loaded with Black Summer Truffles. Great hot off the grill, in a bun, or as an expected ingredient. 
Available in 12 oz. 4-packs.
<ul>
<li>Add to quiches, egg stratas, baked pastas</li>
<li>Crumble, saute, and top flatbreads and pizzas</li>
<li>Roast with onions and peppers to upgrade the traditional sub sandwich</li>
<li>Grill and glaze with a combo of Truffle Mustard and maple syrup </li>
<li>Brat in cast iron from LA shoot</li>
</ul>
Shipped with ice packs. Refrigerate upon arrival. 
Ingredients: Pork, water, Black Summer Truffles (Tuber aestivum), Contains 2% or less: Salt, Truffleist Truffle Oil, spices, natural flavors, dextrose, lemon juice powder, potato protein, citrus fiber 
See all recipes that use <a href="/collections/recipes?pf_t_ingredients=Truffle+Brats" target="_blank">Truffle Brats</a>.
</div>

Schaller & Weber Truffle Brats

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1 ea - yellow onion 4 ea - garlic cloves 2 ea - The Truffleist truffle bratwurst 1 Tbs - extra virgin olive oil 1 lb - ground beef 2 Tbs - chili powder 1 Tbs - kosher salt 1 Tbs - ground cumin 1 Tbs - paprika 1 tsp - garlic powder ½ tsp - cayenne ½ tsp - cinnamon 2 Tbs - tomato paste 1 12 oz. - can beer 1 28 oz. - can diced or crushed tomatoes 1 14 oz. - can chickpeas 1 14 oz. - can black beans 1 14 oz. - can kidney beans Dice the onion, and finely mince or microplane the garlic. Set aside. Slice the bratwurst in half lengthwise, then peel the casing off. Dice into small, ¼ inch pieces. Place a large pot or dutch oven over medium heat, and add in the olive oil. Sauté the diced bratwurst until golden, then use a slotted spoon to remove it from the fat into a bowl. Without wiping out the pot, brown the beef in batches, again using a slotted spoon to remove the beef as it cooks. The beef can be added to the same bowl as the bratwurst, keeping it covered with foil. Once the beef has finished, lower the heat a bit and add in the onions to saute. Stir to coat in the fat left in the pan. Let the onions soften, not fry, for about 3-5 minutes, then add in the garlic and stir to combine, sautéing until fragrant, about 2 more minutes. Keeping the heat fairly low, add in all spices, stirring well, and allow the spices to bloom and become fragrant, another minute or two, without burning. Lower the temp a bit if you need to. Stir in the tomato paste, and let it cook out for about 5 minutes, until the color has deepened, then deglaze the pot with the beer, scraping up any bits stuck to the bottom of the pot. Bring up to a simmer, and let the beer reduce by half. Add the meat back in to the pot, along with the tomatoes and all the beans, and stir well to distribute the flavors. Truffle Sour Cream ½ c sour cream tt The Truffleist truffle sauce Stir truffle sauce into sour cream to taste, and serve with chili.

1 ea - yellow onion
4 ea - garlic cloves
2 ea - <a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">The Truffleist truffle bratwurst</a>
1 Tbs - extra virgin olive oil
1 lb - ground beef
2 Tbs - chili powder
1 Tbs - kosher salt
1 Tbs - ground cumin
1 Tbs - paprika
1 tsp - garlic powder
½ tsp - cayenne
½ tsp - cinnamon
2 Tbs - tomato paste
1 12 oz. - can beer 
1 28 oz. - can diced or crushed tomatoes
1 14 oz. - can chickpeas
1 14 oz. - can black beans
1 14 oz. - can kidney beans
Dice the onion, and finely mince or microplane the garlic. Set aside. 
Slice the <a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">bratwurst</a> in half lengthwise, then peel the casing off. Dice into small, ¼ inch pieces. 
Place a large pot or dutch oven over medium heat, and add in the olive oil. Sauté the diced <a href="https://www.truffleist.com/products/schaller-weber-truffle-brats" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/schaller-weber-truffle-brats" target="_blank">bratwurst</a> until golden, then use a slotted spoon to remove it from the fat into a bowl. 
Without wiping out the pot, brown the beef in batches, again using a slotted spoon to remove the beef as it cooks. The beef can be added to the same bowl as the bratwurst, keeping it covered with foil.
Once the beef has finished, lower the heat a bit and add in the onions to saute. Stir to coat in the fat left in the pan. Let the onions soften, not fry, for about 3-5 minutes, then add in the garlic and stir to combine, sautéing until fragrant, about 2 more minutes.
Keeping the heat fairly low, add in all spices, stirring well, and allow the spices to bloom and become fragrant, another minute or two, without burning. Lower the temp a bit if you need to.
Stir in the tomato paste, and let it cook out for about 5 minutes, until the color has deepened, then deglaze the pot with the beer, scraping up any bits stuck to the bottom of the pot.
Bring up to a simmer, and let the beer reduce by half. Add the meat back in to the pot, along with the tomatoes and all the beans, and stir well to distribute the flavors.
 
Truffle Sour Cream
½ c sour cream
tt <a href="https://www.truffleist.com/products/truffle-sauce" data-mce-fragment="1" data-mce-href="https://www.truffleist.com/products/truffle-sauce" target="_blank">The Truffleist truffle sauce</a>
Stir truffle sauce into sour cream to taste, and serve with chili.

Truffle Bratwurst And Beef Chili With Truffled Sour Cream

Ingredients 4 x Truffleist Truffle Bratwurst sausages2 x garlic cloves, crushed1 x white onion, quartered2 cups Brussels sprouts, halved1/2 pound baby potatoes, halved1 cup carrots, cut into rounds2 x green apples, cored, cut into quarters1/4 cup apple cider vinegar3 tablespoons Truffleist Truffle Mustard 2 tablespoons brown sugar1/2 teaspoon caraway seedsExtra virgin olive oilSalt and black pepper to season Line a baking sheet with foil and set aside. Preheat the oven to 425 degrees F. Pierce the brats with a fork. In a small bowl, combine the apple cider vinegar, mustard, and brown sugar. Mix to combine and stir until the brown sugar dissolves. Add the vegetables and apples to a large bowl. Pour the mustard mixture over the vegetables and apples, and toss to coat. Transfer the vegetables to the baking sheet. Top with the brats. Season with the caraway seeds and salt and black pepper. Drizzle with olive oil Cook for 45-50 minutes, tossing once halfway through the cooking time (and flipping the brats), or until the vegetables are browned and tender. Remove and serve warm.

Ingredients
 4 x <a href="https://www.truffleist.com/collections/truffleist-collection/products/schaller-weber-truffle-brats" title="SCHALLER &amp; WEBER TRUFFLE BRATS">Truffleist Truffle Bratwurst sausages</a> 2 x garlic cloves, crushed 1 x white onion, quartered 2 cups Brussels sprouts, halved 1/2 pound baby potatoes, halved 1 cup carrots, cut into rounds 2 x green apples, cored, cut into quarters 1/4 cup apple cider vinegar 3 tablespoons <a href="https://www.truffleist.com/collections/truffleist-collection/products/truffle-mustard" title="Truffleist Truffle Mustard">Truffleist Truffle Mustard </a> 2 tablespoons brown sugar 1/2 teaspoon caraway seeds Extra virgin olive oil Salt and black pepper to season 
 
Line a baking sheet with foil and set aside.
Preheat the oven to 425 degrees F.
Pierce the brats with a fork.
In a small bowl, combine the apple cider vinegar, mustard, and brown sugar. Mix to combine and stir until the brown sugar dissolves.
Add the vegetables and apples to a large bowl. Pour the mustard mixture over the vegetables and apples, and toss to coat.
Transfer the vegetables to the baking sheet. Top with the brats. Season with the caraway seeds and salt and black pepper. Drizzle with olive oil
Cook for 45-50 minutes, tossing once halfway through the cooking time (and flipping the brats), or until the vegetables are browned and tender.
Remove and serve warm.

Schaller & Weber Truffle Brats

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Truffle Bratwurst And Beef Chili With Truffled Sour Cream

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