(Family Features) Grilling season is already in full swing, but there are plenty of options to take your grilling menus to another flavorful level.
The barbecue and sausage experts at Johnsonville recommend incorporating your favorite flavors from various world cuisines into your outdoor entertaining menu.
One example is the unique combination of flavors found in the Vietnamese banh mi – a sandwich layered with savory grilled meat, crisp vegetables and a touch of spice atop a crusty baguette.
The options for international variations of grilled grub are limitless; here are a few other ideas:
Mexican: Top your bratwurst with pico de gallo, guacamole or refried beans. Enjoy on a lightly toasted tortilla with melted cheese instead of a bun.Greek: Give the gyro a twist by substituting brats for the lamb, and serve in a pita with shredded lettuce, tomato and tzatziki. Italian: Enjoy sausage with roasted peppers or with marinara sauce instead of your favorite condiment. Or serve up this flavorful sandwich, which incorporates crunchy red and bell peppers, with juicy Johnsonville mild Italian sausage links. It’s sure to be a hit around your backyard grill.
For additional entertaining recipes and ideas, visit www.johnsonville.com and tag your photos @jvillesausage on Instagram to share a picture of your summer grilling gathering.
Recipe: Gyro Brat Hoagie
Sauce:1 cup (8 ounces) sour cream1/2 medium cucumber, peeled, seeded and finely chopped2 cloves garlic, minced2 teaspoons fresh parsley, chopped1/4 teaspoon salt1/4 teaspoon cracked black pepper, optional1 package (19 ounces) Johnsonville Original Bratwurst1 loaf French bread1 small onion, thinly sliced1 medium tomato, thinly sliced
Heat oven to 350°F.Combine sauce ingredients in bowl; cover and refrigerate until serving.Grill brats according to package directions. When cool enough to handle, cut into 1/4-inch bias slices.Slice French bread lengthwise and transfer to baking sheet. Arrange brat slices on bread bottom.Bake for 10 minutes or until bread is lightly browned.Remove from oven. Top with sauce, onion and tomato. Cut hoagie and serve.
Recipe: Brat Banh Mi
1/2 cup thinly sliced baby carrots1/2 cup thinly sliced radishes1/4 cup (or to taste) thinly sliced fresh jalapenos1/2 teaspoon grated fresh ginger1/2 cup rice vinegar2 teaspoons sugar1/2 teaspoon (or to taste) salt3 ounces Braunschweiger1 1/2 tablespoons mayonnaise5 tablespoons Thai-style sweet red chili sauce1 tablespoon finely minced onion6 Johnsonville Bratwurst Grillers2 crusty French baguettes (8-12 ounces, 22-24 inches long)1 cup thinly sliced Persian or English cucumbers2 tablespoons chopped fresh mint1/2 cup cilantro, stems removed
In small sauce pan, mix carrots, radishes, jalapenos, ginger, rice vinegar, sugar and salt, and bring to a simmer. Remove from heat and allow to steep.Mix Braunschweiger, mayonnaise, 1 tablespoon sweet chili sauce and onion.Grill frozen Johnsonville bratwurst burgers according to directions.A few minutes before burgers are done, slice baguettes lengthwise, but not all the way through.Brush bottom half on cut side of bread lightly with remaining sweet chili sauce and place opened baguettes cut side down over grilling burgers until bread is warmed and slightly toasted around edges.Spread Braunschweiger mixture on bottom half of bread. Cut each brat burger in half and tuck into sandwich, rounded side out.Using slotted spoon, top burgers with marinated vegetables and cucumbers, mint and cilantro.Cut between patty halves for individual sandwiches.