Banh Mi Bratwurst Sandwiches
If you're craving the bold flavors of a Vietnamese Banh Mi but want to give a nod to classic Wisconsin bratwurst, these Banh Mi Bratwurst sandwiches—or "Braut Mi"—is the perfect weeknight dinner for two.
Servings: 3 servings
Ingredients
- 2-3 pork brats or chicken sausages
- 2-3 brat buns lightly toasted
Banh Mi Vegetables
- ½ cup shredded carrots – show how to cut shred these!
- ½ cucumber thinly sliced – use that mandolin
- ½ jalapeno pepper thinly sliced
- 1 radish thinly sliced
- 1 teaspoon fish sauce
- 1 Tbs granulated sgar
- 2 tablespoon rice vinegar
Brat Brine:
- 2 cups water
- ⅛ cup kosher salt
- ⅛ cup sugar
- 2 medium garlic cloves peeled and smashed
- ½ serrano chile or use the other half of the jalopeno from the vegetables.
- 1 lime quartered
Garnishes (optional)
- About ½ cup picked cilantro leaves thai basil or a mix
Banh Mi Whole-Grain Mustard Sauce:
- ½ cup mayonnaise
- 1 Tablespoon Pickling liquid from the vegetables - rice vinegar and some fish sauce.
- 1 Tablespoon whole grain mustard or more, to taste
- 1 Tablespoon 5-Spice Powder
Instructions
Banh Mi Pickled Vegetables:
- In a medium bowl, combine the carrots, cucumber, radishes, jalapeno, fish sauce, sugar and vinegar. Toss with tongs and let this sit as long as you can.
Bratwurst Brine:
- In a small saucepot combine 1 cups water with kosher salt, sugar, garlic, chili & lime. Heat over medium-high heat and stir until sugar and salt dissolve. Add the remaining 1 cups of water and pour the brine into a resealable bag or container large enough to hold brine and brats.
- Lightly score the brats three times, just enough to break the casing. Place the brats in the brine, seal, and refrigerate for 30 minutes to 1 hour.
Cook Bratwurst:
- Once you’re ready to eat, heat oil in pan over medium-high heat. Remove brats from brine and pat dry with a paper towel, reserving the brine. Sear the brats all over until cooked through and nicely browned in the pan. Now add reserved brine to the pan with the brats and cook for 15 minutes over medium heat until internal temperature registers 160 degrees F. Adjust heat to maintain a gently simmer.
Assemble Sandwiches
- To make the banh mi sauce, whisk together the mayonnaise, pickling liquid, whole-grain mustard and 5-spice powder in a bowl. Taste and adjust seasoning.
- Spread the sauce on each toasted brat bun. Add the brats, and tong out the marinated veggies right on top. Garnish with cilantro and basil and dive in.