BACON CHEDDAR BRATWURST WITH PICKLE PEPPER RELISH

INGREDIENTS

1/4 cup bread and butter pickle slices, chopped
1/4 cup roasted red peppers, chopped
1/4 cup white onion chopped
2 tbsp dijon mustard
1 tsp sugar
1/2 tsp cider vinegar
1/4 tsp celery seed
martin’s potato buns, split and toasted on the grill
1 cup romaine lettuce or cabbage, finely sliced

2 large yellow onions, julienned
2 tbsp unsalted butter

INSTRUCTIONS

Start by caramelizing your onions. Heat your butter in a large saucepan over medium heat until melted and sizzling. Add handfuls of the sliced onions to your pan, stirring each batch with the butter before adding the next. After all onions are in the pan, season with a heavy pinch of salt. Reduce your heat to medium-low and continue to cook your onions, stirring them every few minutes until they are like blonde in color - should take about 15 - 20 minutes. Remove from heat and let cool.

Preheat your grill to medium / medium high. In a small bowl, add your pickles, peppers, onion, mustard, sugar, vinegar, and celery seeds. Set it aside.

Cook your brats, turning every-so-often, until golden brown and temperature registers 165 degrees. Should be about 10 minutes. Grill your buns while the sausage is resting.