Vegetarian Build-Your-Own Brat Bar Recipe

Preheat oven to 375 degrees F.

Heat large well-seasoned grill pan over medium-high heat. Gently pat links very dry with a paper towel. Sear links on each side until grill marks are dark brown 2 to 3 minutes per side. Transfer to a foil-lined oven and let cook 8 to 10 minutes or until firm and center is no longer pink when sliced.

For the whole grain honey mustard combine both mustards and honey in a small bowl. Whisk well to combine. Serve immediately or refrigerate for up to 1 week.

For the easy saffron aioli combine lemon juice saffron and garlic in a small bowl. Let rest 10 minutes. Add mayonnaise and mix well to combine. Serve immediately or refrigerate for up to 3 days.

For the quick-pickled red cabbage combine cabbage vinegar salt and sugar in a bowl. Massage with hands and mix well to combine. Let rest 30 minutes stirring every 10 minutes to combine. Serve immediately or cover and refrigerate for 2 days.

Transfer cooked links to a serving board with whole grain honey mustard saffron aioli pickled red cabbage kimchi scallions and French baguette. Serve immediately.