LA Danger Brat

10 mins

15 mins

Portions: 5

Heat your flat-top grill to medium-high. While the grill is heating up, wrap the Johnsonville Cheddar Bacon Brats with the thick-cut bacon. Place on a sheet tray and set aside.
Next, put one tablespoon of butter (1 pat) on the flat top grill just long enough to quickly melt - then place the chopped onions and jalapenos into the butter and mix thoroughly. Don’t forget to salt and pepper the mixture! Once mixed and grilled, put another two tablespoons of butter on top. Mix and saute until soft and a bit translucent. Place on the side to keep warm to hold while you grill the brats.
Place the bacon-wrapped brats onto the flat top and grill until the bacon is browned. Ensure the brats are fully cooked (use a meat thermometer to ensure the perfect doneness). Once browned, line the brats up on the flat top and cover with sauerkraut. Place a metal bowl or cloche over them to keep the moisture in, and finish cooking the brats. Remove and build your brat!
Place brats inside the bun, and top with more grilled sauerkraut, onions/peppers, and dijon mustard. Enjoy!