Bratwurst Sandwiches with Charred Broccoli and Pickled Carrots
Savory and slightly sweet Yuengling bratwursts on a roll with bitter and spicy grill charred broccoli and mustard pickled carrots.
Servings: 5 sandwiches
Ingredients
- 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
- mustard
- 2 large baguettes
Instructions
- 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.