The weather here in Wisconsin has been perfect! It was a high of 75 today and I enjoyed every minute of it…well at least the minutes I could spend outside. I think they should find a way to allow employees at my office to work outside if they choose. I’m not sure of the logistics, but it should happen.
Something about the weather in the Midwest; it’s unpredictable. One minutes it’s 75 degrees and sunny, the next day it’s 30 degrees and snowy. This week seems to be staying pretty steady with averages in the 50s and 60s; however, give it a day. Is it like this in other parts of the country? Or are we just the lucky ones?
My husband and I have taken full advantage of the nice weather by grilling out the last couple of nights. Going to the grocery store over the weekend and buying brats and potato salad put a smile on my face. One, because I love potato salad, and two, because the weather will only continue to get warmer, and soon it will be patio season!
Oh patio season, how I love you. There’s something about finding a restaurant or bar patio, enjoying the sun, a cold beverage, and sometimes the company…ahhh can’t wait.
We decided on bratwurst tonight, making classic brats with a twist. We grilled classic pork bratwurst, placed them in a toasted pretzel bun, topped them with a simple zucchini and apple slaw, and drizzled with a sriracha aioli.
The apple and zucchini paired wonderfully with the brats, and the creamy sriracha sauce added some heat.
Ingredients-Yield 4 servings
1 lb pork bratwurst
4 pretzel buns
Zucchini + Apple Slaw
- 1 medium zucchini
- 1 bunch green onions, chopped (green and white parts)
- 1 small apple, cored and sliced thinly
- 1/2 cup parsley, roughly chopped
- 2 tablespoons sugar
- 1/4 cup apple cider vinegar
- 1/3 cup canola oil
Sriracha Aioli
- 1/4 cup mayonnaise
- 2 tbsp sriracha sauce
Directions
- Wash zucchini and slice thinly with a vegetable peeler to create ribbons
- Mix zucchini ribbons with chopped green onion, apple, and parsley
- Add oil, sugar, and apple cider vinegar
- Mix together and chill
- For your sriracha aioli, mix mayonnaise and sriracha until combined, chill until ready to serve
- Grill brats over direct medium-low heat for approximately 8-10 minutes per side, or until reaching an internal temperature of 160 degrees
- With 1-2 minutes remaining, toast brat buns on the grill over indirect heat
- Assemble brat in bun, top with slaw, and drizzle with sriracha aioli
- EAT
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