I’m sharing #SausageFamily in my life as part of a Johnsonville sponsored series for Socialstars™
Grilling season is one of my favorite seasons all year. Did you see the Caprese Burger I posted last month? While you’re grilling your Johnsonville Brats you may want to pick up a pack of the Johnsonville Grillers as well and grill them up too. They’d be perfect together! We’ve been having rainy weather for most of the past two weeks but that hasn’t kept me away from firing up the grill. Although I’m definitely looking forward to the clouds moving aside and the sunshine coming and staying for good. Well, at least for the rest of spring and all of summer of course. Bring on the heat. I’ve already started planning some outdoor activities (that include food of course) with friends and all I need is for the weather to stay nice to be able to get out and enjoy the warmth!
Anyone that knows me knows that I love myself a good brat. I don’t know if that’s because I lived in Germany for four years when I was younger (due to my parents being in the military) or if I just love the taste of brats naturally. Either way, if they’re an option – I’m choosing them. I wanted to change things up from my usual sauerkraut and spicy brown mayo and went in the complete opposite direction when I created this Southwestern Bratwurst. Oh. My. YUMMY!!! The chipotle may gives it a nice kick but it’s balanced out by the creamy avocado and given an extra surprise with the addition of the cotija cheese. The flavors work so well together that I almost can’t imagine them apart from now on! Will you give it a try?
- 6 Johnsonville Beer 'n Bratwursts
- 2 avocados diced
- 1/2 c. cotija cheese
- 1/2 c. mayonnaise
- 1 tsp. chipotle seasoning
- 6 whole wheat hot dog buns
- Grill brats according to package directions. In a small bowl mix together mayonnaise and chipotle seasoning. Spread each whole wheat bun liberally with chipotle mayo. Place one brat in each bun. Top with diced avocado and cotija cheese. Serve hot.
Adapted from The Food Network