© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 Large cloves garlic, unpeeled
3 tbsp champagne or white wine vinegar
1-1/2 tbsp olive oil
2 tsp whole grain mustard
Pinch sugar
To Taste kosher salt and freshly ground black pepper
4 Turkey Bratwursts
2 lbs small golden potatoes, halved
1/2 Small red onion, sliced thin
3 c firmly packed arugula
To Taste kosher salt and freshly ground black pepper
DRESSING
Preheat oven to 350 degrees F. Wrap garlic cloves in foil and roast in oven for 25 minutes or until soft.
While garlic is roasting, prepare remaining ingredients. In a small bowl, combine vinegar, oil and mustard; whisk until combined.
Once garlic has cooled, remove skins and chop. Add to dressing and whisk until combined. Season with sugar, salt and freshly ground pepper. Set aside.
SALAD
Preheat grill pan to medium heat. Spray with cooking spray and grill sausages 3-4 minutes on four sides until no longer pink in center and the internal temperature reaches 165 degrees F. (Placing a lid or baking sheet on top of grill pan speeds up cooking.)
While sausage is cooking, cook potatoes in salted, boiling water for about 8 minutes until fork tender.
Drain and return potatoes back to pot. Toss warm potatoes with vinaigrette, onion and arugula.
Season to taste with salt and pepper.
Serve on a platter with grilled brats.