Midwest Summer Memories
Good brat in any shape. Was pleasantly surprised by the quality of the meat in Johnsonville. The idea of pretty much a burger shaped brat tickled me. But it turns out this is a quality product, that taste really great. Looking forward to trying the other flavors!. This post was sponsored by Johnsonville Sausage as part of a sampling activation for Crowdtap. I received complimentary products to facilitate my review — Marcia
- 6 Johnsonville® Bratwurst Patties
- 2 tablespoons olive oil
- 2 bunches carrots, grated
- 1 sweet onion, thinly sliced
- 1 red pepper, seeded and cut into strips
- 1 summer squash, coarsely grated
- 2 cups cups jarred sauerkraut, well drained
- 1 tablespoon brown sugar
- Dijon mustard, to taste
- fresh cracked pepper, to taste
- 6 slices baby Swiss cheese
- 6 large Kaiser Rolls
- Spray a heavy duty deep tinfoil baking pan with 1 tablespoon olive oil and place grated carrots and onions inside.
- Use the remaining olive oil to lightly coat the cut sides of the Kaiser rolls, set aside.
- Heat the grill to medium-high. Place patties on grill.
- Place the tinfoil pan on the other side of the grill. Stir gently until the onions and carrots are soft, about 5 minutes. Add the red pepper, summer squash and sauerkraut to the pan.
- Stir occasionally until the veggies become golden and soft.
- Turn the patties.
- Sprinkle the veggies with brown sugar and allow the sugar to melt as the veggies finish cooking. Stir lightly to distribute sweetness.
- Just before the patties are finished, lightly toast the rolls on the grill.
- Spread warm toasted rolls with Dijon mustard.
- Season the patties lightly with fresh pepper and place them on the buns.
- Top each burger with 1/6 of the grilled veggie/kraut mixture and a generous slice of baby Swiss, and then add the top bun.