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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 25 |
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This is a simple and delicious appetizer to make for any party. Ingredients:
1 package of johnsonville bratwurst |
1 wedge of good gouda cheese |
1 wedge of good fontina cheese |
3 tpsb mayonnaise |
3 tbsp bertmans ballpark mustard |
2 tbsp roland's moutarde a l'ancienne |
1 fresh baked, crusty baguette |
olive oil |
salt & fresh cracked pepper |
Directions:
1. Turn your grill onto high heat. Turn the oven onto 350. Take out a large baking sheet. Cut the baguette on a slight bias rather than just straight across (this makes a nicer presentation.) Arrange the baguette slices evenly on the baking sheet and brush lightly with the olive oil. Sprinkle with salt and pepper and put in the oven for 5 minutes.
2. Grill the bratwurst according to the package instructions. I turn the heat down to medium to reduce flare-ups from the fat in the bratwurst. When the brats are done, let them cool on the counter while you prep the rest of the recipe.
3. Take the baguette out of the oven when it is slightly browned on the edges.
4. In a bowl, mix the mayo and both kinds of mustard. Add salt if you would like, but you do not need to. Take the cheese out of the freezer and slice about the width of 2 pieces of american cheese. Cut the slices in half and place on the baguette slices.
5. Slice the bratwurst on the bias to cover as much of the baguette as possible. Place on top of the cheese. When all of the baguettes have cheese and sausage on them, place them back in the oven for 5-7 minutes, or until the cheese has a good melt going.
6. Remove from the oven and give a little dollop of the Mustard Sauce. Watch as they get devoured by all your friends within minutes.
7. You can really use any kind of sausage for this recipe. I burned one of the brats and didn't want to serve it, so I used some andouille sausage that I had on hand. I did warn people that the andouille's would be hot.
8. ** Mustard information ** As a substitute for Bertman's, you can use any type of brown mustard that your grocery has. I would avoid Dijon for this part of the application as the whole grain mustard we used has wine in it already.
9. The Moutarde a L'Ancienne is wholly unique being a whole grain mustard with wine and seasonings in it. It is fantastic on just about any sausage and delicious with lamb. As a substitute, buy some whole grain Dijon, not the country Dijon. It is close in flavor and easier to find.
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