Bratwurst with Pepperoncini & Basil Aioli
Nutrition Facts
6 servings Serving Per Container
Serving size 1 each
| Amount Per Serving | ||
|---|---|---|
|
Calories |
590 |
|
| % Daily Value* | ||
| Total Fat 39g | 50% | |
| Saturated Fat 11g | 56% | |
| Cholesterol 100mg | 34% | |
| Sodium 2050mg | 89% | |
| Total Carbohydrate 41g | 15% | |
| Dietary Fiber 3g | 10% | |
| Sugars 16g | ||
| Includes Added Sugars 14g | 16% | |
| Protein 19g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 78mg | 6% | |
| Iron 2mg | 10% | |
| Potassium 200mg | 4% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 6 each Johnsonville Original Bratwurst
- 1 package Brioche Hot Dog Buns
- Lemon Basil Aioli -- ---
- 1/2 cup Mayonnaise
- 1 cup Basil Leaves, packed
- 1 Lemon Zest
- 2 each Garlic Cloves
- 1/2 tsp Pepper
- 2 tbsp Water
- Pepperoncini Relish -- ---
- 1 1/2 cups Pepperoncini, rough chopped
- 1/4 each Red Bell Pepper, rough chopped
- 1/4 each Green Bell Pepper, rough chopped
- 1/2 each Jalapeno, seeds removed, rough chopped
- 2 each Garlic Cloves
- 1/2 cup Apple Cider Vinegar
- 1/4 cup Sugar
- 1/2 tsp Salt & Pepper
- 1/2 tsp Celery Seed / Mustard Seed
- 1/2 each Red Onion, finely chopped
- 1/2 tsp Dried Basil
Method of Preparation
Step 1
Add all the aioli ingredients to a food processor and blend until smooth. Set aside.
Step 2
Add pepperoncini, red & green bell peppers, jalapeno, and garlic to the food processor. Blend until everything is finely chopped.
Step 3
In a saucepan combine the vinegar, sugar, salt/pepper, celery seed, and mustard seed. Bring to a boil.
Step 4
Add in the pepperoncini mixture and the red onions.
Reduce the heat to medium-low and simmer for 10 minutes.
Step 5
Remove from heat, mix in the dried basil, and cool completely.
Step 6
Cook bratwurst to your liking and build on a brioche bun with the basil aioli and pepperoncini relish.
