3 years ago

5 new ways to top your brat or hot dog

Tired of just topping your dog with mustard and ketchup? Here are 5 fun topping ideas to take your brat to the next level!

Grilled Beer Brats and Sautéed Onions

Serves: 8

  • 2 large onions, sliced ¼-inch thick
  • 24 ounces beer
  • 3 tablespoons butter
  • 2 tablespoons vegetable oil
  • 8 Lunds & Byerlys Bratwurst
  • ¼ cup Boar’s Head® Delicatessen-Style Mustard
  • 3 tablespoons Boar’s Head Jalapeno Pepper Ketchup
  • 8 Lunds & Byerlys Cheddar Onion Brat Buns

Directions

Preheat grill.

In large skillet combine onions and beer; bring to a simmer over medium heat.  Add bratwurst and simmer 10 minutes. Transfer bratwurst to plate; blot dry with paper towels.

Bring onions and beer to a boil; cook 5 to 6 minutes over high heat. Drain onions in colander; discard beer. Melt butter in same skillet. Return onions to melted butter and sauté 6 to8 minutes. Stir in mustard and ketchup.

While onions are sautéing, brush bratwurst and grill grate with vegetable oil. Place bratwurst on hot grill and cook until casings are crisp and browned, 4 to 6 minutes. To serve, place bratwurst on buns and top with onion mixture.

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Chicago-Style Hot Dogs

Serves: 4

  • 4 all beef hot dogs
  • 4 poppy seed hot dog buns, warmed
  • Yellow mustard
  • Chicago-style relish
  • Chopped onion
  • 8 tomato wedges
  • 4 kosher dill pickle spears
  • 8 sport peppers
  • Celery salt

Directions

Prepare hot dogs as desired. Place hot dogs in buns. Layer on top of each hot dog, in order; mustard, relish, onion, two tomato wedges, one dill pickle, two sport peppers and a sprinkle of celery salt. 

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Brat and Braised Onion Sandwiches

Serves: 4

  • 1 large onion, sliced
  • 12 ounces beer
  • 4 Lunds & Byerlys Bratwurst
  • 2 tablespoons butter
  • 6 tablespoons beer mustard, divided
  • 2 tablespoons ketchup
  • 1 loaf Lunds & Byerlys Bake-at-Home Artisan Organic Ciabatta Bread
  • 1 whole garlic clove, peeled
  • 4 ounces smoked Cheddar cheese, grated

Directions

In large skillet, bring onions and beer to a simmer over medium heat. Add bratwurst; cook 30 minutes, turning once. Transfer bratwurst to plate; set aside. 

Drain onions; discard beer. In same skillet, melt butter. Return onions to skillet; sauté until liquid is evaporated (6-8 minutes). Stir in 2 tablespoons mustard and ketchup; set aside. 

Bake ciabatta according to package directions. Cut ciabatta in half lengthwise, then in half crosswise. Slice each “roll,” or quarter, in half horizontally. 

Prepare grill. Spray grill rack with no stick cooking spray. Using direct heat cooking method, open rolls and place on grill rack, cut side down, over medium-hot heat. Grill rolls until golden (2-3 minutes). When cool enough to handle, rub surfaces with garlic clove. 

Cut bratwurst in half horizontally; arrange on grill rack. Grill, turning frequently, until browned (4-5 minutes). 

Spread remaining mustard on rolls; sprinkle cheese on bottom of rolls. Place hot bratwurst on cheese; top with onions. Put top of rolls over; let stand until cheese melts (1-2 minutes). 

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Chipotle Brat Wrap

Serves: 4

  • 12 ounces beer
  • 4 Lunds & Byerlys Bratwurst
  • 4 (10 inch) flour tortillas
  • 1 pint deli coleslaw
  • ¼ cup minced fresh cilantro
  • 1 tablespoon Urban Accents Mesa Rosa Chipotle Seasoning
  • 8 ounces chipotle pepper Gouda or pepper Jack cheese, grated

Directions

In large saucepan, bring beer to a simmer over medium heat. Add bratwurst; cook 30 minutes, turning once. Transfer bratwurst to plate; discard beer. 

Prepare grill. Spray grill rack with no stick cooking spray. Using direct heat cooking method, arrange bratwurst on grill rack 4-5 inches over medium-hot heat. Grill, turning frequently, until browned (4-6 minutes). 

In small bowl, combine coleslaw, cilantro and chipotle seasoning. Divide coleslaw down the center of each tortilla; sprinkle cheese over coleslaw and place hot bratwurst on cheese. 

Fold sides of tortilla over bratwurst, fold closest end over bratwurst and roll up tightly. Cut in half diagonally to serve.

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Classic Chili Cheese Dog

Serves: 4

  • Vegetable cooking spray
  • 1 package Organic Valley™ Brats, thawed
  • 4 whole wheat buns, sliced
  • 1 (14.7-ounce) can Amy’s Spicy Organic Chili
  • 1 cup shredded Organic Valley™ Sharp Cheddar Cheese
  • 1 organic onion, diced (about ½ cup)

Directions

Spray grill rack with vegetable cooking spray.  Using direct heat cooking method, arrange brats 4-5 inches over medium-high heat.  Grill until golden brown (about 10 minutes).  Meanwhile, place chili in saucepan; simmer until heated through.

Place brats in whole wheat buns.  Top each with chili, cheese and onions.