This post is sponsored by Smithfield
Can you believe that I almost didn’t get a grill this summer?!? I have a nice outside space at my apartment, but I sort of wanted to keep it as a relaxing space to have guests and not as a cooking area. Then I noticed there was a gas line I could hook a grill up to and I couldn’t help myself.
I am so glad I did because I have been having so much fun cooking out there, I am even shooting some videos I will start posting next week!
One of the first things I made on my new grill was these Bratwurst Sandwiches with Charred Broccoli and Pickled Carrots. I have been making sausage sandwiches for a long time, but this summer I learned a few new tips to take them to the next level. First, slicing them in half creates a more manageable and balanced sandwich. Second, try and switch up the bread from the standard hot dog or sub roll. And third, use really great sausages.
These are made with Smithfield Yuengling Traditional Lager Bratwursts. It is part of a whole line of Smithfield bratwursts that combines some of the nation’s finest handcrafted beer with Smithfield’s premium pork. Beer and grilling is always a good combo, and these bratwursts are the manifestation of that! You can get more info on these bratwursts, and some summer entertaining tips and tricks at Smithfield.com/summerguide.
I like a savory sandwich to have something bright and refreshing on it, so I made these quick pickled carrots to balance the deep flavors of the Smithfield Yuengling Bratwursts. The carrots soaked in vinegar, garlic, coriander, and mustard.
Before you grill the bratwursts, boil them to cook through. I used water because there is plenty of flavor in the Smithfield Yuengling Bratwursts, but if you want to double down you can boil them in beer. After they are cooked and cooled, slice them in half before grilling.
Toss the broccoli in some oil and chili flakes, then throw them on the grill.
Cut a spot out of the bread and pop the bratwurst in first. Then add the broccoli, some mustard, and the pickled carrots on top.
The flavors in here are so good! Everything is really well balanced. The savory and slightly sweet bratwursts match great with the bitter and spicy broccoli and the sour pickles.
Bratwurst Sandwiches with Charred Broccoli and Pickled Carrots
- 3 large carrots sliced with a julienne peeler or spiralizer
- 1 cup cider vinegar
- 1 teaspoon coriander seeds
- 1 clove garlic
- 2 tablespoons mustard
- 5 Smithfield Yuengling Traditional Lager Bratwursts
- 2 heads broccoli large stalks removed florets cut into bite sized peices
- 2 teaspoons chili flakes
- 2 tablespoons olive oil
- 2 large baguettes
- Place the carrots into a jar and top with the vinegar, coriander, garlic, and mustard. Stir well and top with a little water until the carrot is covered. Close the jar and shake well. Refrigerate for a few hours before using.
- Boil the bratwursts in water or beer for about 20 minutes until cooked through, flipping if needed. Slice in half.
- Mix the broccoli with chili flakes and oil in a large bowl. Toss to coat.
- Preheat the grill on medium high.
- Grill the broccoli to char.
- Grill the bratwursts a few minutes per side to brown.
- Cut the bread into sandwich sized pieces so that the brats will stick out on both edges. Cut out a piece on top to fit in the fillings.
- Place the bratwursts into the bread. Top with broccoli, mustard, and pickled carrots.