Brats with Swiss Chard Pancakes and Yogurt Sauce

Serves: 4 | Time: 1 hour 30 minutes

Swiss chard pancakes go perfectly alongside pastured pork brats and topped with a cool yogurt sauce! 

INGREDIENTS

• 1 package of 4 pastured pork brats

For the pancakes (makes about a dozen 4 inch pancakes)

• ¼ cup finely chopped scallions (green tops set aside for the yogurt sauce)
• 2 cloves garlic, minced
• ¼ cup crumbled feta cheese
• 4 large eggs
• 1 cup flour
• ¾ cup milk
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 1 bunch parsley or other herb like dill or cilantro, stemmed and finely chopped
• 1 bunch chard stemmed, green parts finely chopped
• Cooking oil for frying

For the yogurt sauce

• 2 cups plain yogurt
• 1 tablespoon fresh squeezed lemon juice
• 4 teaspoons thinly sliced scallion tops
• Dash of salt, to taste

DIRECTIONS

Pancakes

1. In a mixing bowl, whisk to combine the onion, garlic, eggs, and milk.
2. Mix flour, baking soda, salt, and black pepper. Add dry mixture to the egg mixture and whisk to combine.
3. Fold swiss chard, parsley, and feta cheese into the egg and flour mixture.
4. In a large frying pan, heat ¼ cup of oil over medium heat. Pour ¼ cup of batter onto the pan and cook for about 1.5 minutes on both sides until golden brown. Transfer the pancake onto a plate lined with a paper towel. Use another paper towel in between layers of the cooked pancakes. Repeat until you’ve used up all the batter, adding more oil to the pan as needed.

Yogurt Sauce

1. 1. In a small mixing bowl, stir to combine the yogurt, scallions, lemon juice, and salt. You can add fresh herbs to this mixture, too.

Brats

1. Preheat frying pan over medium heat. Place the brats in the pan and cook until they are nicely browned on each side, about 5 or 6 minutes on each of the 4 sides.
2. Check the internal temperature of the brat. If it reads 160 degrees it is ready to eat!