Recipe: Game Day Dogs

March 28, 2014

Use these brilliant bratwurst recipes by Chef Aaron Ballard to add the final touch to every game this season.

You can also watch Chef Aaron prepare these on KUTV’s Fresh From The Kitchen by clicking HERE!

Game Day Dogs
Banh Mi Dog & Reuben Dog
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Banh Mi Dog Ingredients
  1. Pickled Veggies -
  2. 1/2 cup rice vinegar
  3. 1/4 cup water
  4. 1/4 cup white or baker’s sugar
  5. 1 package matchstick carrots
  6. 1/4 cup white (daikon) radish julienne
  7. 1/4 cup thinly sliced sweet onion
  8. Brats -
  9. 2 Bob’s Andouille Brat
  10. Garlic salt and pepper to taste
  11. 2 demi baguettes or Harmons fresh hot dog buns
  12. Mayonnaise
  13. 1 thinly sliced English cucumber
  14. Half a bunch of fresh cilantro leaves washed and patted dry with towel
  15. (optional) 1 small jalapeno pepper - seeded deveined and julienned
  16. 2 lime wedges
Reuben Dog Ingredients
  1. Sauerkraut Topping -
  2. 1 quart sauerkraut
  3. 4 slices bacon, diced
  4. 1/2 frenched yellow onion
  5. 1/2 teaspoon whole caraway seeds
  6. 1/8 cup sugar
  7. 1 apple shredded
  8. ¼ cup white wine
  9. Wishbone Thousand Island dressing
  10. Reuben Dog -
  11. 1 slice Swiss cheese
  12. Hee Haw dill wedge
  13. 2 Bob’s Bratwurst
  14. 2 Harmons fresh hot dog buns or demi baguettes
Banh Mi Dog Instructions
  1. Pickling -
  2. Place vinegar, water, and sugar into a saucepan over medium heat. Bring to a boil and stir until the sugar has dissolved. Boil for about a minute or so and remove from heat allowing the mixture to cool.
  3. In a bowl pour the cooled vinegar mixture over the carrot, radish onion. Marinate for at least thirty minutes best overnight. The pickled veggies will keep in the fridge for a week.
  4. Brats -
  5. Spread the mayo on each half of the bun. Place brat in bun. Follow with cucumber, pickled veggies cilantro and jalapenos. Garnish with lime wedge and serve.
Reuben Dog Instructions
  1. Sauerkraut Topping -
  2. Drain the sauerkraut in colander. In a small skillet, over medium heat, sauté the bacon and onion until the onions become translucent. Add sauerkraut, the caraway seeds, apple, the sugar, and white wine. Simmer on low heat for 15 to 20 minutes, stirring frequently. Transfer the sauerkraut mixture to a container and refrigerate until cool. If you need to thicken liquid at end add slurry.
  3. Reuben Dog -
  4. Sear brat in a sauté’ pan until brown on both sides and finish in boiling water until they reach an internal temp of 165F. Spread butter onto both sides of bun and toast in the sauté pan. Apply the desired amount of Thousand Island dressing on each side of bun. Lay cooked dog into bun, place a slice of Swiss cheese on top with sauerkraut. Serve with Hee Haw Pickle.
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