You can skip the fennel seeds, but they add a potent, almost sweet flavor that really shouts “Bratwurst!” These are delicious in a grilled roll with spicy brown mustard. Makes 6 servings.
1½ pounds ground pork
¼ cup loosely packed fresh basil leaves, thinly sliced
2 tablespoons olive oil, plus more for brushing
1 clove garlic, minced
1 teaspoon red pepper flakes
1 teaspoon fennel seeds
1 teaspoon salt
½ teaspoon black pepper
? Soak six bamboo skewers for at least 30 minutes.
? Combine all of the ingredients in a medium bowl, using your hands to mix if necessary.
? Form the meat into six long bratwurst shapes, about 6 inches long, around the skewers (they should look like thick hot dogs). Chill them for 30 minutes.
? Preheat a gas grill over medium heat with the lid down for 10 minutes or build a medium charcoal fire.
? Brush the bratwurst with olive oil and lightly brush the grill rack with more oil.
? Grill the bratwurst over direct heat, turning several times, for 17-18 minutes, until browned and cooked through. Serve hot.
1½ pounds ground pork
¼ cup loosely packed fresh basil leaves, thinly sliced
2 tablespoons olive oil, plus more for brushing
1 clove garlic, minced
1 teaspoon red pepper flakes
1 teaspoon fennel seeds
1 teaspoon salt
½ teaspoon black pepper
? Soak six bamboo skewers for at least 30 minutes.
? Combine all of the ingredients in a medium bowl, using your hands to mix if necessary.
? Form the meat into six long bratwurst shapes, about 6 inches long, around the skewers (they should look like thick hot dogs). Chill them for 30 minutes.
? Preheat a gas grill over medium heat with the lid down for 10 minutes or build a medium charcoal fire.
? Brush the bratwurst with olive oil and lightly brush the grill rack with more oil.
? Grill the bratwurst over direct heat, turning several times, for 17-18 minutes, until browned and cooked through. Serve hot.
John & Tanya Bäck 
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Cabin Porn: Inside
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Dutch Oven
