It’s brat season and we are cooking up the most amazing honey mustard bacon brats for dinner tonight so dig in with us!!!
This post is sponsored by Bertolli but all opinions remain our own.
Yesterday we chatted about our cowboy caviar and today we are bringing what you’ll want as the main dish for this meal. It’s all kinds of awesome. Extra virgin olive oil for a light salad like yesterday, but let’s say you’re making something warm and comforting, you want the whole umami, rich and meaty thing happening, switch up your oil for Bertolli Pure Olive Oil.
Bertolli 100% Pure Olive Oil is a refined olive oil and better suited for high heat cooking (extra virgin will smoke faster and you wont want that!)– such as grilling, sautéing, and roasting.
I was taught long ago that you can’t cook with olive oil because it will burn but it’s really a matter of using the right type of olive oil. Bertolli’s 100% Pure Olive Oil’s milder flavor makes it more versatile, and high smoke point will allow you to use if for high heat cooking such as grilling, sautéing and roasting.
Bust out your Bertolli’s Pure Olive Oil, brush it on the grill grates and heat that sucker up. We actually grill even in the snow so this is something we are very familiar with doing all year round. Once the grill is heated, add the brats so you get a nice sear and then turn to low heat so they will stay juicy while they cook.
While the grilling is happening, let’s cook up an easy bacon sauce.
Again, use your pure olive oil which will work perfectly with the meaty brats versus a lighter, fruitier dressing that may detract from the meat.
We like to cook the bacon and then use the same pan to prepare the sauce so that a little of the bacon flavor steeps into the rest of the sauce.
A little dijon mustard and honey as a little nod to Wisconsin, home of the brat and of course that bacon for Cade, our Southern Gentleman. 😉
Honey Mustard Bacon Brats
- 6 slices Bacon
- ¼ Cup Bertolli Pure olive oil
- 2 clove of Garlic, minced
- ¼ Cup Water
- ¼ Cup Honey
- 1 Heaping Tablespoon Dijon Mustard
- 2 Tablespoons of fresh cilantro, chopped
- 4-6 Jalapeno or favorite Brats
- Good Quality Buns
- Bertolli Pure Olive oil
- Heat a grill to high heat. Using a wad of paper towel dipped in Bertolli Pure Olive Oil, rub the grill grates with the oil.
- Place the brats on the grill and turn to low heat. Close the lid and cook, turning occasionally for 15-20 minutes.
- Meanwhile, brush the buns on the inside and outside with Bertolli Pure Olive Oil for toasting at the end of cooking. This allows for the toasty bread to soak up that wonderful sauce.
- While the brats cook, prepare the sauce.
- In a bowl, whisk together the water, honey, mustard and cilantro. Set aside.
- Heat a skillet over medium heat and add half of the bacon. Cook, turning half through until crisp, remove to a paper towel lined plate and repeat with remaining bacon. Chop the bacon and then drain the bacon grease. Allow any bits and about 1 teaspoon of the grease to remain.
- Return the pan to medium heat and add the olive oil and garlic. Cook, stirring the garlic for a few seconds to cook the garlic. Add the dressing and bring to a simmer. Turn to low and cook for 3 minutes, add the bacon and stir to combine.
- Remove the brats from the grill to the toasted buns and serve with the sauce.
Sonoran Hot Dog
This is a sponsored conversation written by me on behalf of Bertolli. The opinions and text are all mine.