bratwurst A highlight of summer is firing up the grill and applying meat to fire. A unique flavor develops when meat is cooked over open flames, a flavor that cannot be replicated. I love the smell, and the sizzle is the theme song of summer. If there is one thing I love to throw on the grill for a quick and easy dinner, it’s bratwurst.
Banh mi is Vietnamese for bread or more specifically French baguette, but it’s also used to reference a Vietnamese sandwich made with a baguette. A typical Banh mi sandwich is a baguette, pork, cilantro, cucumber, pickled carrots, and jalapeño. Pork is the main ingredient of a Banh Mi sandwich so; a quality pork bratwurst would naturally make a killer Banh mi.
The first time I ever tried a Banh mi sandwich was while I was living in Tulsa. Right, before I moved away a Banh mi sandwich food truck became very popular. On a warm Wednesday afternoon down by the Guthrie Green, I sat on a bench and fell in love with my first Banh mi.
Banh mi brats are the perfect summer bratwurst. The brats are infused with a sweet citrusy brine, grilled and topped with fresh, crisp cucumbers, cilantro, spicy jalapeño and bright pickled carrots. The brats are light in flavor but still incredibly satisfying.
If you are looking for an easy way to make bratwurst a little interesting this is a recipe you are going to love. Normally, you don’t think of light fresh crisp flavor when you hear the word bratwurst but that is exactly how I would describe Bahn mi bratwursts.
more grilling love
- grilled peach and bacon pasta salad with honey herb vinaigrette
- carne asada with orange salsa
- thai peanut butter and bacon burger
- charred corn and rosemary grilled pizza