I’m sharing #SausageFamily in my life as part of a Johnsonville sponsored series for Socialstars™
Am I the only one that gets excited about salads during grilling season? I AM?! I don’t believe you. There’s nothing better than grilling up a juicy sausage, slicing it on a bias, and placing it on top of fresh, leafy greens. You guys. It’s life-changing.
When we spied the Johnsonville Beer’n Brats at the store, I knew they would look heavenly over a salad. I was right.
I paired the Beer’n Bratwurst with cheddar, sour cream, and spicy mustard — flavors that go together in perfect harmony. The mustard cream sauce dressed the salad greens, while the shards of cheddar were sprinkled over the top of the finished salad. I turned out to be a light dish with lots of flavor from the sausage.
Grill your Johnsonville Beer’n Brats for 15 to 20 minutes, covered, on medium heat. Don’t you just love when a sausage gets all crusty on the outside? Me too.
While you’re waiting for the sausages to grill, mix together 1/4th cup sour cream, 2 tablespoons mustard, some salt and pepper. You can mix them all together at the bottom of your salad bowl, if you want. Let’s make this easy, my friend.
Empty a bag of mixed greens on the top of the dressing, and lightly toss with your hands.
Once the sausage is done, let it sit for about 5 minutes. Slice sausage on a bias, and place the warm slices over the cool salad. The juices from the sausage will run down the leaves and add even more flavor to the dressed greens. I’m trying so hard not to drool right now. Top the salad with shards of sharp cheddar. I created mine with a vegetable peeler.
Next, throw it in front of your kids with some forks and let them go at it. Not really. Well, that’s what I did, but I suggest you serve it nicely for dinner. With plates. And drinks. Your family deserves it.
Beer Bratwurst Salad – Creamy Mustard Dressing
Serves 4 | Total Time: 25 minutes
1 package Johnsonville Beer’n Brats
1/4 cup sour cream
2 tablespoons spicy mustard
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 5oz bag salad mix
1/2 cup shredded or crumbled sharp cheddar
Grill Johnsonville Beer’n Brats on medium heat, covered, for 15 to 20 minutes.
In a large salad bowl, mix together sour cream, mustard, salt and pepper.
Place salad greens over the dressing. Lightly toss greens, so the dressing coats the leaves.
Once the Brats are cooked. let them sit for 5 minutes to rest.
Slice Brats on a bias. Place on top of dressed salad greens.
Sprinkle cheddar over the top, and serve immediately.