Travel with Your Taste Buds
(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.
For additional entertaining recipes and ideas, visit www.johnsonville.com and
tag your photos @jvillesausage on Instagram to share a picture of your summer grilling
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
- 1 small onion, thinly sliced
- 1 medium tomato, thinly sliced
Brat Banh Mi
- Heat oven to 350 degrees 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.
- 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
- 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.