A wurst to relish

A trio of radishes spice up sausage
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If you don't know your bratwurst from your bockwurst, Tim Wiechmann has answers. The chef of Bronwyn in Somerville, Massachusetts, makes all the restaurant's sausages, including bockwurst, a mild link containing veal, pork, white pepper and paprika. Wiechmann dresses the cooked sausage with a spicy relish made with three varieties of radish--a play on the traditional pairing of sausage and hot yellow mustard. Even made with regular red grocery-store radishes, this is a relish to, um, relish.

Bockwursts with Spicy Radish Relish

Recipe adapted from Tim Wiechmann, Bronwyn, Somerville, MA

Yield: 4 servings (with leftover spicy radish relish)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


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

1 medium black radish, cut into ¼-inch cubes (optional)

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

4 small Italian hero submarine buns (or 2 large sandwich rolls cut in half), toasted (optional)


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.

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