2 Beyond Sausage Brat Original
½ cup Lager Beer
1 1/3 cup Lentils
6 cups Water
4 tsp. fresh chopped garlic
2 tsp. Pant-based butter
2 tbl. Salsa
2 tbl. Watermelon Radish julienne
2 tsp. rice vinegar
3 tbl. olive oil
2 cups Torn red kale leaves (stems discarded)
Pinch Salt and Pepper
Watermelon radish for garnish
Heat sausage and beer together in a pan in the oven at 350 degrees for 8 minutes. Remove the sausage and allow to cool. Reserve the beer and sausage fat.
Add the presoaked (see pro tip) lentils and water to a small sauce pot and cook over medium heat for 20 minutes (until nearly dry). Add 2 tsp. garlic and butter; stir. Add seasoning and salsa; stir. Keep warm while finishing the dish.
Soak the julienned radishes in rice vinegar for up to 30 minutes (anymore and the color will fade).
Slice the beer poached sausage. In a medium sauté pan, heat the olive oil. Remove the pan from heat and carefully add the sausage. Toss carefully. Add the Kale leaves to the hot pan and turn off the heat. Stand back as it will sputter. Toss in the remaining garlic and mix well. Add the beer/sausage fat mixture to deglaze and prevent garlic from browning.
Arrange the lentils on a plate. Just before serving add the pickled watermelon radishes to the sausage and kale sauté. Add a pinch of salt and pepper and toss. Top the lentils with the sausage and kale mix and all the liquid in the pan.
Garnish as desired with watermelon radish and ninja radish slices.
*Pro Tip: Save a lot of time by soaking your lentils in the water for about 4 hours refrigerated. They will absorb about half the water. If you cannot pre-soak the lentils, cook them over low heat for 45 minutes. When boiling lentils, it is very important to skim any brown foam from the top. If this foam cooks into the lentils it will permeate with a foul, dusty taste.
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