Cooking with Chef Bryan - Grilled Bratwurst with Zesty Cucumber Dill Salad

Celebrate Pioneer Day with a tantalizing blend of flavors! Our Juicy Grilled Bratwurst with Zesty Cucumber Dill Salad is perfect for summer gatherings, offering succulent bratwursts topped with caramelized onions and peppers, paired with a crisp, tangy cucumber salad.

INGREDIENTS

6 bratwurst sausages

6 bratwurst buns or hoagie rolls

1 large onion, sliced

1 bell pepper, sliced

1 tablespoon olive oil

1/2 cup beer (optional, for steaming)

Mustard and sauerkraut, for serving

2 large cucumbers, thinly sliced

1/2 red onion, thinly sliced

1/4 cup fresh dill, chopped

1/4 cup white vinegar

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

INSTRUCTIONS

1) Preheat your grill to medium-high heat.

2) In a skillet, heat the olive oil over medium heat. Add the sliced onion and bell pepper. Cook, stirring occasionally, until the vegetables are tender and slightly caramelized, about 10 minutes. Remove from heat and set aside.

3) Place the bratwursts on the grill. Cook for about 4-5 minutes on each side, turning occasionally, until they are nicely browned and cooked through.

4) Optional: During the last few minutes of grilling, place the bratwursts in a disposable aluminum pan, pour the beer over them, and cover the pan with foil. Allow the bratwursts to steam in the beer for about 5 minutes.

5) Place the buns on the grill, cut side down, and toast for 1-2 minutes until golden brown. Place each grilled bratwurst in a toasted bun. Top with the sautéed onions and peppers. Serve with mustard and sauerkraut on the side.

6) In a large bowl, combine the sliced cucumbers, red onion, and fresh dill.

7) In a small bowl, whisk together the white vinegar, sugar, salt, black pepper, and olive oil until well combined. Pour the dressing over the cucumber mixture and toss until everything is evenly coated. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.