Loaded Bratwurst

An epic-sized picnic portion of all the good stuff on top of a beer-soaked brat.

Directions:

  1. In a large pot, bring bratwurst and beer to a boil. Reduce heat and simmer for 20 minutes. If desired, cook on hot grill for 5 minutes each side.
  2. Meanwhile, in a large sauté pan, melt butter and cook bacon and onion for 10 minutes, or until bacon is slightly crispy and onions are caramelized.
  3. Drain into a large bowl. Reserve. Return drippings to sauté pan.
  4. Heat pan over medium heat and add potatoes. Cook until crispy, about 15 minutes. Stir in jalapeños and garlic. Cook until fragrant, about 3 minutes. Season to taste with salt and pepper. Drain on a paper towel. Reserve.
  5. For the cheese sauce: In a small saucepan, heat cream to a constant simmer and fold in cheese. Remove from heat and stir until melted. Stir in parsley, lemon zest and lemon juice. Season to taste with salt and pepper. Reserve.
  6. For the coleslaw: In a large bowl, combine vinegar, honey, mustard, lime zest and lime juice. Stir in cabbage, red onion and cilantro. Season to taste with salt and pepper.
  7. To assemble, place bratwurst on roll. Top with potatoes, cheese sauce, onions, bacon and coleslaw. Garnish with green onions.

TIP: Coleslaw can be made in advance and refrigerated.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen