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  • Makes 6 brats + 2¾ cups onion topper
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Planks of daikon radish mimic weisswurst (white sausage) in this vegan variation on a German classic, delivering a surprisingly authentic smoked sausage flavor that you have to taste to believe. Cooking the radish before marinating brings out its sweet, mild flavor and allows it to fully absorb the marinade. Allow at least four hours to marinate, though overnight is best, then throw them on the grill. Serve the daikon "brats" in warmed whole grain hot dog buns topped with sautéed onion, cherry tomatoes, and a dollop of coarse ground mustard. 

Tips:

Baking instructions: To bake instead of grill, place daikon brats in a foil-lined baking pan. Bake at 450°F 8 to 10 minutes or until lightly browned on the edges.

Radish scraps: Don’t toss those daikon trimmings: Save them and add them to your next batch of roasted vegetables, or cover with vinegar to make a quick pickle for sandwiches or salads.

For more inspiration, check out these other tasty ideas:

By Nancy Macklin, RDN,

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Ingredients

  • 1 1½-lb. daikon radish, about 12×2 inches, or 6 medium parsnips, peeled
  • 1½ cups beer or low-sodium vegetable broth
  • ½ cup apple cider vinegar
  • 1 teaspoon liquid smoke
  • 1 teaspoon dried marjoram
  • 1 teaspoon crushed red pepper
  • ½ teaspoon ground white pepper
  • ⅛ teaspoon ground cloves
  • 2½ teaspoon caraway seeds
  • 2 sweet onions, thinly sliced
  • 3 cloves garlic, minced
  • 6 whole grain hot dog buns, warmed or grilled
  • 1 cup quartered grape tomatoes
  • 1 tablespoon coarse ground mustard

Instructions

  • Cut and trim daikon to yield six “brats” about 6×1 inches. Place daikon brats in a large saucepan; add water to cover. Bring to boiling; reduce heat. Cover and cook 9 to 13 minutes or until tender. Drain well.
  • Place daikon brats in a large resealable plastic bag set in a shallow dish. For marinade, in a bowl whisk together 1¼ cups of the beer, the next six ingredients (through cloves), and 2 teaspoons of the caraway seeds. Add to bag with brats; add enough water to cover. Seal bag. Chill 4 to 24 hours, turning occasionally. Drain and discard marinade.
  • Grill brats, covered, over medium-high 7 to 10 minutes or until grill marks appear, turning occasionally.
  • In a large skillet cook onions and garlic, covered, over medium 8 to 12 minutes or until tender, stirring occasionally and gradually adding remaining ¼ cup beer as needed to prevent sticking. Stir in the remaining ½ teaspoon caraway seeds.
  • Serve brats in buns topped with sautéed onion mixture, the tomatoes, and mustard.

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About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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