Turn on the grill for this Chicago-Style Brats Recipe! All the fresh and tangy ingredients of ripe tomatoes, diced onions, kosher pickles, and spicy peppers on top of a grilled bratwurst that’s perfect for sharing with family and friends.
This Chicago-Style Brats Recipe is sponsored by Johnsonville, but all opinions are honestly and completely my own.
This may sound crazy, but a hot dog is not the first thing I think about putting inside of a hot dog bun. I’m just not a huge fan of the frankfurter. You know what I am a huge fan of? Bratwurst.
Love the rich, spicy, full on porky sausage goodness, all wrapped up in a natural casing that has a definite snap to it. Grilled, pan fried, or steamed in a nice hot bath of my favorite beer with lots of onions floating around for good measure. It doesn’t matter how the brats are cooked, I love them every way possible!
What is a chicago-style hot dog?
In my travels, I will say if I’m ever going to eat a hot dog, I’m a sucker for a Chicago-style hot dog. It’s got a ton of awesome fresh ingredients with different tastes, textures and even temperatures.
Originating in Chicago, Illinois (of course!), the Chicago-style dog is an all-beef frank in a poppy seed bun and topped with:
- yellow mustard
- chopped white onions
- bright green sweet pickle relish
- dill pickle spear
- tomato wedges
- pickled sport peppers
- dash of celery salt
Recently I was given the opportunity to work with Johnsonville and their brats, so I jumped at the chance. I turned some inspiration into a little Midwestern mashup with this Chicago-Style Brats recipe. Plus, I’m always up for a good ol’ bratwurst recipe or grilling recipe.
The slightly smoky, slightly spicy pork Johnsonville Brat is the ideal combination with all the fresh fixings. Wisconsin meets the Windy City in this (not so) classic combination.
A Chicago-Style Bratwurst Recipe
This brat recipe is the perfect compliment to celebrate Bratsgiving (aka National Bratwurst Day) that falls on August 16th of every year. I love bratwurst so much, I already added this holiday to my “Favorite Holidays” list:
- Thanksgiving (Lots of tasty food)
- Halloween (Lots of scary movies and candy)
- Christmas (Lots of presents)
- Bratsgiving (Lots of Brats)
Nothing says lovin’ like a big ol’ plate of brats, so celebrate National Bratwurst Day by grilling up this easy Chicago-Style Brats Recipe for family and friends!
Looking for an awesome side to serve with the brats? Try my recipe for Mexican Street Corn Potato Salad for a deliciously different take on the classic side.
- 1 (19 ounce) Johnsonville Brats, any variety and Naturals line is preferred
- 5 poppy seed hot dog buns
- yellow mustard
- sweet pickle relish
- 1 small onion, diced
- 1 medium ripe tomato, cut into 10 thin wedges
- 5 kosher style pickle spears
- 10 pickled sport peppers, or substitute a favorite pickled spicy pepper
- celery salt
- Prepare brats according to package directions.
- Lightly steam or grill the buns, then put a cooked brat in each bun, top with desired amount of the mustard, relish, and onions. Place two tomato wedges on one side of each bratwurst and place one pickle spear on the other side. Top with two sport or pickled spicy peppers and a dash of celery salt.
- Enjoy immediately!
***I couldn't find the traditional Chicago-Style poppyseed buns or sport peppers where I live, so I substituted fresh unseeded buns from our local bakery and pickled jalapenos from my garden for this recipe. Next time, I'll bake my own poppyseed buns and will mail order a jar of sport peppers from Chicago.