Travel with Your Taste Buds
● By Family Features
Grilling season is already in full swing, but there are plenty of options to take your grilling menus to another flavorful level.
The barbecue and sausage experts at Johnsonville recommend incorporating your favorite flavors from various world cuisines into your outdoor entertaining menu.
One example is the unique combination of flavors found in the Vietnamese banh mi – a sandwich layered with savory grilled meat, crisp vegetables and a touch of spice atop a crusty baguette.
The options for international variations of grilled grub are limitless; here are a few other ideas:
- Mexican: Top your bratwurst with pico de gallo, guacamole or refried beans. Enjoy on a lightly toasted tortilla with melted cheese instead of a bun.
- Greek: Give the gyro a twist by substituting brats for the lamb, and serve in a pita with shredded lettuce, tomato and tzatziki.
- Italian: Enjoy sausage with roasted peppers or with marinara sauce instead of your favorite condiment. Or serve up this flavorful sandwich, which incorporates crunchy red and bell peppers, with juicy Johnsonville mild Italian sausage links. It’s sure to be a hit around your backyard grill.
Gyro Brat Hoagie
- 1 cup (8 ounces) sour cream
- 1/2 medium cucumber, peeled, seeded and finely chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper, optional
- 1 package (19 ounces) Johnsonville Original Bratwurst
- 1 loaf French bread
- 1 small onion, thinly sliced
- 1 medium tomato, thinly sliced
- Heat oven to 350°F.
- Combine sauce ingredients in bowl; cover and refrigerate until serving.
- Grill brats according to package directions. When cool enough to handle, cut into 1/4-inch bias slices.
- Slice French bread lengthwise and transfer to baking sheet. Arrange brat slices on bread bottom.
- Bake for 10 minutes or until bread is lightly browned.
- Remove from oven. Top with sauce, onion and tomato. Cut hoagie and serve.
Brat Banh Mi
- 1/2 cup thinly sliced baby carrots
- 1/2 cup thinly sliced radishes
- 1/4 cup (or to taste) thinly sliced fresh jalapenos
- 1/2 teaspoon grated fresh ginger
- 1/2 cup rice vinegar
- 2 teaspoons sugar
- 1/2 teaspoon (or to taste) salt
- 3 ounces Braunschweiger
- 1 1/2 tablespoons mayonnaise
- 5 tablespoons Thai-style sweet red chili sauce
- 1 tablespoon finely minced onion
- 6 Johnsonville Bratwurst Grillers
- 2 crusty French baguettes (8-12 ounces, 22-24 inches long)
- 1 cup thinly sliced Persian or English cucumbers
- 2 tablespoons chopped fresh mint
- 1/2 cup cilantro, stems removed
- In small sauce pan, mix carrots, radishes, jalapenos, ginger, rice vinegar, sugar and salt, and bring to a simmer. Remove from heat and allow to steep.
- Mix Braunschweiger, mayonnaise, 1 tablespoon sweet chili sauce and onion.
- Grill frozen Johnsonville bratwurst burgers according to directions.
- A few minutes before burgers are done, slice baguettes lengthwise, but not all the way through.
- Brush bottom half on cut side of bread lightly with remaining sweet chili sauce and place opened baguettes cut side down over grilling burgers until bread is warmed and slightly toasted around edges.
- Spread Braunschweiger mixture on bottom half of bread. Cut each brat burger in half and tuck into sandwich, rounded side out.
- Using slotted spoon, top burgers with marinated vegetables and cucumbers, mint and cilantro.
- Cut between patty halves for individual sandwiches.