The latter might be debatable but I'm pretty sure using smoked bratwurst as the meat in a spicy Korean-style stir-fry qualifies, though cooks from either country's kitchens might look askance at the "Seven Whole Grains" mixture I used in place of rice. Hey, there's rice in it!
Whatever you call it, the combination worked well. I cut the meat into rounds, stir-friend rice once it was well along, then added some fresh carrot/broccoli/cauliflower mix, cut up bite-size. The sauce was a packaged pour-over-and-simmer from the corner market. I bought it on a whim and the mild heat paired up well against the smoky brat and grain mixture.
BUILDING A 1:1 BALUN
1 month ago