Courtesy of Shady Brook Farms in partnership with foodbuzz.com, I had the great fortune of trying out some turkey bratwurst, not something that before now was at the top of my grocery list. When most folks, at least here in the U.S. think of a BBQ, they conjure images of ribs, chicken, hot dogs, and hamburgers…or perhaps a pig roast. But the lowly turkey is somehow relegated to a once a year tradition at Thanksgiving. And whole turkeys roasted in the oven are by far the most common.
So why the bias? After smoking these babies over apple wood on my humble gas grill for about 30 minutes over a low flame and tasting the results, damned if I know! I detected not a speck of fat and a vibrant spicy flavor, much more than can be said for many hot dogs out there. My approach was simple, some would say almost infantile….no added sauces, glazes or toppings, just tasty fresh turkey that’s 47% leaner than pork bratwurst. Grill them slow as the apple wood smoke permeates their casings, wrap them in a potato flour roll, pair with your favorite wine or brewskie, and you’re good to go this summer. No dreaded macaroni salad or coleslaw required. Now watch the master show you how it’s done….
video courtesy of Steve Mirsky at gastrotraveling.com
photo courtesy of shadybrookfarms.com