Bockwurst with radish relish from Bronwyn, Somerville, MA
Prep Time:
30 minutes
Cook Time:
30 minutes
Servings:
4 servings (with leftover spicy radish relish)
Ingredients
  • ½ cup water
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons yellow mustard seeds
  • 2 tablespoons granulated sugar
  • 1 tablespoon unsalted butter
  • 12 medium radishes, very thinly sliced (preferably a mix of yellow zlata and breakfast radishes), plus ¾ cup green radish tops reserved and roughly chopped
  • 2 tablespoons Dijon mustard
  • Zest of ½ lemon
  • ½ teaspoon cayenne pepper
  • ¾ teaspoon kosher salt
  • 4 bockwursts (or other mild sausage), about 8 inches long
  • 1 tablespoon extra-virgin olive oil
Directions
  1. In a small saucepan set over high heat, bring the water, vinegar, mustard seeds and sugar to a boil. Turn off the heat and set aside at room temperature until cool, about 45 minutes. Strain the mustard seeds through a fine-mesh sieve and discard the liquid.
  2. In a large skillet set over medium heat, melt the butter. Add all of the radishes and cook, without browning, until the radishes are tender, stirring often, 12 to 14 minutes. Stir in the Dijon mustard and the strained mustard seeds, the lemon zest, cayenne pepper and salt. Add the chopped radish greens and cook until wilted, about 1 minute. Transfer the relish to a medium bowl and cool to room temperature, about 30 minutes.
  3. Bring a medium saucepan filled with water to a boil. Reduce the heat to medium and add the bockwursts. Cook until the sausages are taut, about 5 minutes. Transfer the bockwursts to a paper-towel-lined plate. To a large skillet set over medium-high heat, add the olive oil. Add the boiled bockwursts and brown on all sides, about 3 minutes total. Add a bockwurst link to each bun and top with a generous spoonful of spicy radish. Serve immediately.