Loaded Bratwurst
An epic-sized picnic portion of all the good stuff on top of a beer-soaked brat.
Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour | Servings: 10
Ingredients:
- 2 19-ounce packages Bratwurst
- 2 12-ounce bottles Shuteye Peak Pale Ale
- 2 tablespoons Countryside Creamery Unsalted Butter
- 9 slices Appleton Farms Thick Sliced Hickory Smoked Bacon, diced
- 1 yellow onion, diced
- 4 cups diced red potatoes
- 2 jalapeños, seeded and diced
- 1 tablespoon diced garlic
- Stonemill Iodized Salt, to taste
- Stonemill Ground Black Pepper, to taste
Cheese Sauce:
- 1 cup Countryside Creamery Heavy Whipping Cream
- 6 ounces Happy Farms Pepper Jack Cheese, shredded
- 2 tablespoons chopped parsley
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- Stonemill Iodized Salt, to taste
- Stonemill Ground Black Pepper, to taste
Coleslaw:
- ¼ cup Tuscan Garden White Vinegar
- 1 tablespoon Simply Nature Organic Wildflower Honey
- 1 tablespoon Burman’s Spicy Brown Deli Mustard
- 1 tablespoon lime zest
- ¼ cup fresh lime juice
- 1 ½ cups shredded cabbage
- ¼ red onion, sliced
- ¼ cup chopped cilantro
- Stonemill Iodized Salt, to taste
- Stonemill Ground Black Pepper, to taste
- 10 L’oven Fresh Center Split Deli Rolls
- 1 bunch green onions, sliced
Directions:
- In a large pot, bring bratwurst and beer to a boil. Reduce heat and simmer for 20 minutes. If desired, cook on hot grill for 5 minutes each side.
- Meanwhile, in a large sauté pan, melt butter and cook bacon and onion for 10 minutes, or until bacon is slightly crispy and onions are caramelized.
- Drain into a large bowl. Reserve. Return drippings to sauté pan.
- Heat pan over medium heat and add potatoes. Cook until crispy, about 15 minutes. Stir in jalapeños and garlic. Cook until fragrant, about 3 minutes. Season to taste with salt and pepper. Drain on a paper towel. Reserve.
- For the cheese sauce: In a small saucepan, heat cream to a constant simmer and fold in cheese. Remove from heat and stir until melted. Stir in parsley, lemon zest and lemon juice. Season to taste with salt and pepper. Reserve.
- For the coleslaw: In a large bowl, combine vinegar, honey, mustard, lime zest and lime juice. Stir in cabbage, red onion and cilantro. Season to taste with salt and pepper.
- To assemble, place bratwurst on roll. Top with potatoes, cheese sauce, onions, bacon and coleslaw. Garnish with green onions.
TIP: Coleslaw can be made in advance and refrigerated.
Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen