Independence Day Brats

By: The Food Hunter

Hotdogs, wieners, brats: whatever you call them, this Independence Day icon deserves to be cradled in only the choicest of buns.  

 

Enter St Pierre Bakery’s French-inspired Brioche Hot Dog Rolls. Plump and burnished gold, this intriguing alternative to the potato roll proves ultra-soft in texture but sturdy enough to take on toppings. One of the best buns I've had in a long time!

 

Plus, the buns get the split-top treatment, easing assembly for the grillmaster. Pick yourself up a pack of St Pierre Bakery buns and get grilling!

Independence Day Brats

(recipe courtesy St Pierre)

• 4 St Pierre Brioche Hot Dog Rolls
• 4 Bratwurst (or long sausages)
• 4 tsp Dijon mustard
• 2 pickled gherkin, roughly chopped
• Pink pickled onions (recipe below)
  

For the pink pickled onions

• 1 large red onion (or 2 smaller ones), sliced into rings
• ½ cup white wine or cider vinegar
• 1 tsp yellow mustard seeds
• 1 tsp whole black peppercorns
• Good pinch salt
• 1 tbsp honey

METHOD

1. First make the onions. Place the vinegar, mustard seeds, peppercorns and honey into a saucepan and add 200ml water
2. Stir well and bring to a gentle simmer. Turn off the heat and set the pan aside
3. Add the onions to the pan, pushing them down so they are submerged
4. Cover the pan and leave for about half an hour. They’ll turn bright pink.
5. While the onions are pickling, warm the brats according to pack instructions
6. Open the rolls – it’s easy as they’re pre-sliced. Spread some mustard over the bottoms of the rolls and add some chopped gherkins. Top with a hot dog
7. Add some of the pickled onions and finish with a squeeze more of mustard.