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
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- 4 cups water
- 1/4 cup kosher salt
- 1/4 cup sugar
- 3 medium garlic cloves, peeled and smashed
- 1 serrano chile
- 1 lime, quartered
- 4 Johnsonville Bratwursts
- 1/2 cup distilled white vinegar
- 1/2 cup sugar
- 2 teaspoons kosher salt
- 1 1/2 cups shredded carrots sticks
- 2 take-and-bake mini baguettes, baked and sliced in half
- English cucumber, thinly sliced
- cilantro leaves
- jalapeño, thinly sliced
- light soy sauce
- In a small saucepot combine 2 cups water with kosher salt, sugar, garlic, chili & lime.
- Heat over medium-high heat and stir until sugar and salt dissolve.
- Add the remaining 2 cups of water and pour the brine into a resealable bag or container large enough to hold brine and brats.
- Lightly score the brats three times, just enough to break the casing.
- Place the brats in the brine, seal, and refrigerate for 30 minutes to 1 hour.
- Combine sugar, salt, and white vinegar in a small saucepan over medium heat. Stir until the sugar and salt dissolve.
- Place carrots in a small bowl and pour pickling mixture over the carrots.
- Set carrots aside to soften for 30 minutes or overnight.
- Prepare grill medium direct heat. Grill brats for 6 to 8 minutes on each side or a thermometer read 160 degrees.
- Spread mayonnaise on baguette buns. Place brats in buns and tuck cucumbers and cilantro along with the sides.
- Top with pickled carrot, jalapeño slices, and sprinkle with soy sauce.
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Amount Per Serving: Calories: 602Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 64mgSodium: 9415mgCarbohydrates: 70gFiber: 3gSugar: 43gProtein: 17g