Whether it’s summertime cookouts or autumn tailgates, bratwurst is a favorite on the grill in backyards and parking lots alike. If you make this recipe for a tailgate, simply toast the sausage rolls cut-side down on the grill, then spread with mustard and place the cheese inside afterwards. The hot rolls and bratwurst sausages will help melt the cheese—no oven required.
Instead of the typical pickle relish, mustard and ketchup, treat your guests to a better “hot dog” with smoky, grilled onions and peppers chopped with crispy dill pickle spears. The flavor of the vegetables and pickles tops off the chicken bratwurst and creamy cheese with a tasty, spicy crunch.
Chicken Bratwurst with Cheese and Chile, Onion and Dill Relish
Serves 4
Ingredients:
- 2 slices red onion, each about 1/3-inch thick
- 2 small jalapeño chiles, stemmed, sliced in half lengthwise and seeded
- 1/2 small red bell pepper, cut into 2-inch-thick slices
- 1/2 small green bell pepper, cut into 2-inch-thick slices
- Olive oil, for brushing
- Sea salt
- Freshly ground black pepper
- 4 chicken bratwurst sausages
- Chile powder, to taste
- 4 sausage rolls
- Dijon mustard, to taste
- 8 thin slices Muenster cheese
- 3 dill pickle spears
Directions:
- Heat a charcoal or gas grill, arranging the coals for direct cooking. Preheat the oven to 400 degrees F.
- Brush the onions, jalapeños and bell peppers with olive oil. Season with salt and pepper.
- Brush the brats with olive oil and season with salt, pepper, and chile powder. Let sit at room temperature while the vegetables grill.
- Place the onions, jalapenos, and bell peppers directly on the grill grate and grill until they're just beginning to char but are still crunchy, 1 to 2 minutes per side. Remove to a cutting board and let cool.
- Grill the bratwurst sausages until charred on all sides, turning every 2 minutes, for a total of 8 to 10 minutes. Remove and let cool 2 to 3 minutes to allow juices to collect.
- Meanwhile, open the sausage rolls and spread with Dijon mustard. Place the open rolls on a foil-lined baking sheet and place 2 slices of cheese in each roll to cover the entire length, overlapping as needed.
- Toast the rolls in the oven until they are just beginning to brown and the cheese has melted, about 4 minutes.
- Chop the cooled vegetables and dill pickles together on a cutting board.
- Place a bratwurst sausage in each of the cheese-stuffed rolls and top with the chile, onion and dill relish. Serve immediately.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
Join the Conversation