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Los Angelas

Danger Brat

…Might be Better than the Danger Dog

Prep Time 10 Minutes

Cook Time 20 Minutes

Servings: 5

Ingredients

  • 5 Johnsonville Cheddar and Bacon Brats
  • 5 Slices of Thick Cut Bacon
  • 1 White onion
  • 1 Jalapeño
  • 2 Tbsp Butter
  • Salt
  • Pepper
  • 5 Bolillo Rolls
  • Sauerkraut
  • Dijon Mustard

This brat is wrapped in bacon, loaded with heat, and definitely not here to make friends. Crispy, spicy, tangy, and a little reckless—just the way we like it.

 

Instructions:

 

Heat a flat top grill to medium-high heat. Wrap one slice of bacon around each brat and set aside. 

 

To prepare the spicy topping, dice one white onion, deseed a jalapeno and dice that as well.  Add 1 tablespoon of butter to the flat top and saute the onion and jalapeno. Season with salt and pepper to taste, add one more tablespoon of butter and cook until the mixture is nicely caramelized. 

 

Next, throw your bacon wrapped brats on the flat top. Make sure your bacon gets nice and crispy, then lace some sauerkraut on top of the brats. Cover the brats with a cloche and continue cooking until the internal temperature reaches 160 degrees Fahrenheit.  

 

Finally, place your brat in a Bolillo roll and stack it with sauerkraut and the onion & jalapeño mixture. Top it with Dijon mustard for a mouthwatering acidic bite. 
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Los Angelas Danger Brat ...Might be Better than the Danger Dog

Author Mark & Fey
Print Pin
Prep Time 10 minutes
Cook Time 20 minutes
Servings 5

Ingredients

Ingredients

  • 5 Johnsonville Cheddar and Bacon Brats
  • 5 Slices of Thick Cut Bacon
  • 1 White onion
  • 1 Jalapeño
  • 2 Tbsp Butter
  • Salt
  • Pepper
  • 5 Bolillo Rolls
  • Sauerkraut
  • Dijon Mustard

Instructions

  • This brat is wrapped in bacon, loaded with heat, and definitely not here to make friends. Crispy, spicy, tangy, and a little reckless—just the way we like it.
  • Instructions:
  • Heat a flat top grill to medium-high heat. Wrap one slice of bacon around each brat and set aside. 
  • To prepare the spicy topping, dice one white onion, deseed a jalapeno and dice that as well.  Add 1 tablespoon of butter to the flat top and saute the onion and jalapeno. Season with salt and pepper to taste, add one more tablespoon of butter and cook until the mixture is nicely caramelized. 
  • Next, throw your bacon wrapped brats on the flat top. Make sure your bacon gets nice and crispy, then lace some sauerkraut on top of the brats. Cover the brats with a cloche and continue cooking until the internal temperature reaches 160 degrees Fahrenheit.  
  • Finally, place your brat in a Bolillo roll and stack it with sauerkraut and the onion & jalapeño mixture. Top it with Dijon mustard for a mouthwatering acidic bite.