Loaded Jalapeño Cheddar Brats recipe for summer.
I’m in denial that August is already here. It’s the first year in a long time that I’ve really loved summer and all that comes with it.
Speaking of which, who else associates grilling with summer? When I’m thinking of that good old summer smell, it includes the salty sea, sunscreen (SO good! Who’s with me?), and as much grilled food as possible.
And oh man, these Loaded Jalapeño Cheddar Brats smell SO good.
Like, I can’t even explain it. You’ll just have to make them for yourself to see what I’m talking about.
Loaded Jalapeño Cheddar Brats
We went all out with these bad boys. Okay, that might be an exaggeration. Though, we did whip up two different versions. The only difference being which condiment we used. Now, if there’s one thing you should know about me, it’s that I LOVE condiments. Like…a dry sandwich? With no mayo? No thank you.
4 Johnsonville Jalapeño Cheddar Brats
4 brat/hot dog buns
1 small red cabbage, shredded
1 cup kale microgreens
2 radishes, sliced & submerged in fresh lime juice
For the Chipotle Crema:
1-2 tablespoons adobe sauce (depending on your spicy preferences)
1/4 cup plain greek yogurt
1 teaspoon agave
For the salsa verde:
5 medium tomatillos, husked, rinsed, & roughly chopped
1 serrano chile
1/4 cup cilantro, washed & ends chopped off
1/4 cup chopped onion
Salt & pepper
Water
*Makes 4 brats
1. Cook/grill your brats according to the directions on the package. Tip: They cook fairly quickly which makes them oh so perfect for lunch.
2. Whip up your salsa verde by combining your tomatillos, Serrano chile, cilantro, and chopped onion in a food processor and pulse. Add water, as needed, and salt to taste. This is a loose take (read: lazy) on this salsa verde recipe.
3. Make your chipotle crema (favorite condiment!) by mixing adobo sauce, greek yogurt, and agave until combined.
4. If you’re using the chipotle crema, grab the bun and line the sides with one tablespoon of the crema. Then, add your Jalapeño Cheddar Brat and top with cabbage, radish, microgreens, and more chipotle crema.
5. If you’re using the salsa verde, grab the bun and brat. Add cabbage, radish, microgreens, and top with salsa verde.
6. Enjoy!
Celebrate Bratsgiving with Johnsonville
Even though I’m in denial August is here, I’m also pretty darn excited.
Know why? Because Johnsonville is celebrating Bratsgiving (or National Bratwurst Day) on August 16. Don’t know what that is? Well, you’re in luck, because I’m about to tell you!
Leading up to Bratsgiving, Johnsonville is donating $0.25 for every package of Johnsonville brats (or Italian Sausage) sold between August 11 and August 18 to a local food bank. For my Boston friends – head to your local Stop & Shop to participate in the giving holiday! I’m already planning another lunch with these ridiculously delicious and colorful Loaded Jalapeño Cheddar Brats – can you blame me?
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This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.
