Preheat a charcoal or gas grill for direct grilling over medium heat. Grill bratwursts until internal temperature reaches 165 degrees, about 15 to 20 minutes.
Everything you love about a banh mi piled on top of our sweet and smoky Hy-Vee pineapple brats.
Servings and Ingredients
|4 Hy-Vee pineapple or mango bratwursts|
|⅓ c. shredded carrots|
|⅓ c. radishes, cut into julienne strips|
|⅓ c. cucumber , seeded and cut into julienne strips|
|3 tbsp. green onion, thinly sliced|
|3 tbsp. fresh cilantro, coarsely chopped|
|2 tsp. Culinary Tours jalapeno hot sauce|
|4 whole wheat hot dog buns|
|4 tbsp. Hy-Vee chipotle mayonnaise, divided|
|2 tbsp. Culinary Tours kettle cooked harissa peanuts, divided|
Things To Grab
- Charcoal or gas grill
- Meat thermometer
- Medium bowl
Meanwhile, prepare bahn mi slaw. Place carrots, radishes, cucumbers, green onion, and cilantro into a medium bowl. Toss with jalapeno hot sauce. Refrigerate until ready to serve.
Remove brats from grill. Allow to rest 5 minutes. Spread each hot dog bun with 1 tablespoon mayonnaise. Place brats in buns and top with bahn mi slaw and kettle cooked harissa peanuts.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 55mg
- Sodium: 1220mg
- Total Carbohydrates: 42g
- Protein: 13g
Hy-Vee Test Kitchen