Honey Mustard Bacon Brats

Honey Mustard Bacon Brats could be just the dairy free recipe you've been looking for. This recipe serves 4. This main course has 843 calories, 19g of protein, and 62g of fat per serving. For $2.23 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of olive oil, brats, sub buns, and a handful of other ingredients are all it takes to make this recipe so flavorful. 51 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Oh Sweet Basil. With a spoonacular score of 47%, this dish is solid. Try Honey Mustard Bacon Brats, Honey-Mustard Brats, and Pan-Fried Brats With Parsley Spaetzle and Mustard, Bacon, and Apple Sauce for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

6 slices Bacon

4-6 Jalapeno or favorite Brats

1 Heaping Tablespoon Dijon Mustard

2 Tablespoons of fresh cilantro, chopped

2 clove of Garlic, minced

¼ Cup Honey

¼ Cup Bertolli Pure olive oil

Bertolli Pure Olive oil

Good Quality Buns

¼ Cup Water

Equipment:

paper towels

grill

whisk

bowl

frying pan

Cooking instruction summary:

Heat a grill to high heat. Using a wad of paper towel dipped in Bertolli Pure Olive Oil, rub the grill grates with the oil.Place the brats on the grill and turn to low heat. Close the lid and cook, turning occasionally for 15-20 minutes.Meanwhile, brush the buns on the inside and outside with Bertolli Pure Olive Oil for toasting at the end of cooking. This allows for the toasty bread to soak up that wonderful sauce.While the brats cook, prepare the sauce.In a bowl, whisk together the water, honey, mustard and cilantro. Set aside.Heat a skillet over medium heat and add half of the bacon. Cook, turning half through until crisp, remove to a paper towel lined plate and repeat with remaining bacon. Chop the bacon and then drain the bacon grease. Allow any bits and about 1 teaspoon of the grease to remain.Return the pan to medium heat and add the olive oil and garlic. Cook, stirring the garlic for a few seconds to cook the garlic. Add the dressing and bring to a simmer. Turn to low and cook for 3 minutes, add the bacon and stir to combine.Remove the brats from the grill to the toasted buns and serve with the sauce.

 

Step by step:


1. Heat a grill to high heat. Using a wad of paper towel dipped in Bertolli Pure Olive Oil, rub the grill grates with the oil.

2. Place the brats on the grill and turn to low heat. Close the lid and cook, turning occasionally for 15-20 minutes.Meanwhile, brush the buns on the inside and outside with Bertolli Pure Olive Oil for toasting at the end of cooking. This allows for the toasty bread to soak up that wonderful sauce.While the brats cook, prepare the sauce.In a bowl, whisk together the water, honey, mustard and cilantro. Set aside.

3. Heat a skillet over medium heat and add half of the bacon. Cook, turning half through until crisp, remove to a paper towel lined plate and repeat with remaining bacon. Chop the bacon and then drain the bacon grease. Allow any bits and about 1 teaspoon of the grease to remain.Return the pan to medium heat and add the olive oil and garlic. Cook, stirring the garlic for a few seconds to cook the garlic.

4. Add the dressing and bring to a simmer. Turn to low and cook for 3 minutes, add the bacon and stir to combine.

5. Remove the brats from the grill to the toasted buns and serve with the sauce.


Nutrition Information:

Quickview
842k Calories
18g Protein
62g Total Fat
52g Carbs
6% Health Score
Limit These
Calories
842k
42%

Fat
62g
96%

  Saturated Fat
14g
92%

Carbohydrates
52g
18%

  Sugar
21g
24%

Cholesterol
70mg
24%

Sodium
1114mg
48%

Get Enough Of These
Protein
18g
38%

Iron
11mg
64%

Selenium
34µg
49%

Vitamin E
4mg
29%

Vitamin B1
0.41mg
27%

Vitamin B3
4mg
23%

Phosphorus
192mg
19%

Vitamin K
19µg
19%

Zinc
2mg
18%

Vitamin B6
0.33mg
16%

Vitamin B2
0.24mg
14%

Vitamin B12
0.65µg
11%

Potassium
318mg
9%

Vitamin B5
0.66mg
7%

Vitamin D
0.86µg
6%

Magnesium
20mg
5%

Fiber
1g
5%

Copper
0.1mg
5%

Manganese
0.07mg
4%

Calcium
33mg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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