- 1 package (24 ounces) Dierbergs Signature Traditional Bratwurst links
- 1 can or bottle (12 ounces) beer
- 2 tablespoons Dierbergs brown sugar
- ½ teaspoon chili powder
- 6 slices bacon
- Dierbergs Bakery hot dog buns
- 3 poblano peppers
- ½ cup diced dill pickles
- ¼ cup diced red onion
- 2 tablespoons red wine vinegar
- 2 tablespoons prepared yellow mustard
- 1 tablespoon honey
- 1 teaspoon dried oregano
- Coarse salt and freshly ground black pepper
FOR BACON-WRAPPED BRATS: In medium saucepan, combine bratwursts and beer; cook over medium heat for 10 minutes. Drain brats well and pat dry with paper towels.
In small bowl, combine brown sugar and chili powder. Sprinkle mixture over one side of each bacon slice.
Wrap 1 bacon slice spice side-in around each brat in spiral fashion. Secure with wooden picks.
Place brats on oiled grid over medium heat; cover and grill turning occasionally until bacon is crisp and internal temperature is 155°F., about 12 to 15 minutes.
FOR POBLANO PICKLE RELISH: Place peppers on oiled grid over medium-high heat; cover and grill turning occasionally until skin is blackened on all sides, about 15 to 18 minutes.
Remove peppers from grill; place in clean brown paper bag, fold down top to seal, and let stand 10 minutes to steam.
Carefully remove skin from peppers. Remove and discard membrane and seeds; dice peppers.
In small bowl, combine diced peppers along with all remaining Relish ingredients. Cover and let stand 30 minutes to develop flavors. Relish may be covered and chilled up to 1 week.
TO SERVE: Place brats on buns; top each with Relish.
Serving Size: Per serving with 3 tablespoons Relish
Cholesterol: 108 mg
Fat: 31 g
Sodium: 1136 mg
Carbohydrates: 37 g
Protein: 30 g
Saturated Fat: 10 g