Grilled Bratwurst Pizza

As a Wisconsinite, I've eaten more than my fair share of bratwurst. And while there's no real way to improve on a classic - on a (preferably toasted, possibly pretzel) bun with coarse mustard, onion, and sauerkraut - it's not say that it still isn't worth experimenting. Some may say that bratwurst is a bit of sacred cow (or perhaps more accurately, sacred pig), but I still like to use it in a little less conventional ways. I don't think it's much of a stretch to say that bratwurst has an almost universal appeal here, as does pizza, so why not throw the two together? You get all the flavors of the cookout staple - mustard, onion, and kraut - with the added bonus of a healthy layer of melted cheese (another Wisconsin staple). Putting these ingredients together as a pizza also has the added bonus of introducing a much greater surface to the grill, the crust soaking up all the smokiness your charcoal or gas grill has to offer and attaining a magical crisp and chewy texture. This indulgent summer cookout treat will transition nicely into fall, even if the temperatures force the cooking indoors, the perfect companion to a mug of cold beer and Packer game, a reality not so far away.

Grilled Bratwurst Pizza
serves 1

4 ounces whole wheat (or white, in a pinch) pizza dough
2 tablespoons whole grain mustard
2 tablespoons drained sauerkraut
2 tablespoons finely chopped white onion
1 cooked bratwurst, sliced (depending on size, you may not need the whole thing)
2 ounces shredded cheddar cheese

1. Preheat a gas grill over medium to medium high heat. Meanwhile, roll pizza out on a into a round or oblong shape, about 1/8- to 1/4-inch thick, depending on desired thickness, and brush both sides with oil.

2. When grill is hot, transfer crust to grill. Replace the lid and cook for 3 minutes without disturbing. After 3 minutes, check the crust for doneness, cooking for an additional few minutes if necessary. Transfer crust to a peel or baking sheet.

3. Spread crust with mustard and top with sauerkraut, onion, and bratwurst. Sprinkle cheese over the top and return the pizza to the grill. Reduce heat to medium low, replace cover, and continue to cook until cheese is melted, about 5 to 10 minutes. Slice and serve promptly.

Pork and Sauerkraut Melt

Despite my German heritage and growing up in Wisconsin, I wasn't always on board with sauerkraut. If you fed my 10-year-old self a bratwurst I'd scarf it down, but I'd turn up my nose at the mounds of sauerkraut so many people love. Now I can't get enough of the stuff, piling it high on my brats with coarse mustard and raw onions. Despite a deep and profound love for that combination now, my gateway drug to sauerkraut was actually the Reuben. This sandwich lies somewhere in between, the porky goodness of bratwurst combining with the cheesy, melty deliciousness of a Reuben. I love how each layer of this sandwich provides a distinct culinary experience. It starts with hearty bread and travels through sharp mustard, rich cheese, sour kraut, lean but succulent pork, book-ended with another crusty bite of bread. It satisfies in much the same way as my Bacon Kraut Burger, but in lighter fashion, and is a great way to use up the bag you may have cracked open for that recipes. Hearty enough to comfort, but restrained enough for summer fare, this sandwich is the perfect meal to leisurely nibble on the patio, each taste washed down with a sip of cold beer.

Pork and Sauerkraut Melt
serves 1

2 thin pork cutlets, about 4 ounces total
2 slices whole or multi grain bread
1 tablespoon whole grain mustard
1/4 cup sauerkraut, drained
1 ounce sharp or smoked cheddar cheese, shredded or thinly sliced

1. Preheat a pan over medium heat and spray with cooking spray. Add pork cutlets, season with salt and pepper, and cook, turning once until pork is cooking through, about 4 to 5 minutes total.

2. Meanwhile, spread one slice of bread with mustard. When cutlets are cooked, remove from pan and place on the second slice of bread. Top with sauerkraut, cheese, and first slice of bread.

3. Wipe out pan, if necessary, and return to heat. Spray pan with cooking spray, add sandwich, and cook, turning once, until bread is browned and crispy, about 3 to 4 minutes per side. Remove from heat and serve promptly.

Bacon and Kraut Burger

Last weekend I had the pleasure of attending REAP's Burgers and Brew at Capital Brewery in Middleton. I've been to the event every year it has taken place, but every year I am still absolutely thrilled to dig into the ever-evolving menu of locally-sourced burgers and Wisconsin microbrews that appear. Some people might have had their fill after an afternoon full of those culinary delights, but it inspired me to try my hand at creating a new fancy burger of my own with what I had around the house. I'm definitely an old hand at burger creations, my efforts ranging from ultra-healthy veggie burgers to fish burgers to hedonist meat lovers' delights, with this burger falling more on the indulgent end of the spectrum. I really went all out with this one - local, grass-fed, organic ground beef, Lodi bacon, and Pleasant Ridge Reserve cheese all coming together in in a savory delight almost beyond description. (My only regret was not having a pretzel bun to pile on this stuff with all this deliciousness.) It might all be a bit too much were it not for the sharp mustard and tart sauerkraut that cut through the fattiness and allow all the rich ingredients to shine independently. It probably goes without saying, but there's nothing better than a cold beer with this burger and I recommend a brown ale, such as Rebel Kent the First you can see waiting in the background here. Pair those with a warm and sunny day and a comfy chair in the backyard and you've got the recipe for a perfect summer afternoon.

Bacon and Kraut Burger
serves 1

2 slices bacon (about 2 ounces)
1 whole grain or pretzel bun
1 tablespoon coarse mustard
One 4- to 6-ounce grass-fed burger patty
1/4 cup drained sauerkraut (bagged or homemade, not canned)
1 ounce thinly sliced Pleasant Ridge Reserve cheese (or sharp cheddar, Swiss, or Gruyere)

1. Preheat a pan over medium heat. Add bacon and cook, turning periodically, until crisp. Drain bacon on paper towels and reserve warm bacon grease.

2. Meanwhile, prepare a charcoal or gas grill. When grill is ready, split bun, spread with a thin layer of warm bacon grease and toast until golden brown. Spread one half of the bun with the coarse mustard and set aside.

3. Add burger patty to grill, and cook, turning once, to just shy of desired level of doneness (I like my burgers medium-rare). A minute or two before the burger will achieved desired level of doneness, place sauerkraut, bacon, and cheese on top of burger patty and continue cook until burger is done and cheese is melted, another minute or two. Place burger on bottom half of bun

Reuben Poutine

Although I can't say I've been too pleased with some of Packer games so far, my snacks have been right on. I started off the season with Classic Poutine, and since then have come up with a few of my own variations, the first of which I'm sharing with you now. Adapting the Reuben to new dishes is kind of a theme with me (see Reuben Dip or Reuben Pizza), so it only seemed natural to make Reuben poutine. Classic poutine is a pure expression of savoriness, and while this poutine variation gains an extra salty, savory component (corned beef), the sour bite of the sauerkraut provides the perfect surprising contrast that allows each ingredient to pop. Although rye bread is swapped out for crispy fries and gravy replaces Thousand Island/Russian dressing, the spirit of the Reuben remains intact in this new spin on a classic. Perfectly paired with a porter or stout, this takes football snacking to a whole new level, satisfying even the heartiest of appetites.

Reuben Poutine
gravy adapted from The Food Network
serves 2

1/2 tablespoon canola oil
1/4 cup finely chopped onion
1/2 tablespoon finely minced garlic
1 cup chicken stock
1 cup beef stock
1 tablespoon ketchup
1/2 tablespoon apple cider vinegar
1/4 teaspoon Worcestershire sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Kosher salt and freshly ground pepper
12 ounces frozen french fries
1/4 cup sauerkraut, drained and at room temperature or slightly warm

4 ounces shredded corned beef, at room temperature or slightly warm

4 ounces fresh cheese curds, at room temperature or slightly warm

1. Make the gravy: Heat canola oil in a saucepan over medium heat. Add the onion and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, and Worcestershire sauce and bring to a boil.

2. Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.

3. Meanwhile, bake the fries according to package directions. Shortly before the fries are ready to come out of the oven, strain the gravy.

4. Divide the fries evenly between two shallow dishes, layering half of the sauerkraut, corned beef, and cheese curds on top of each pile of fries. Pour half the hot gravy over each and serve warm.

Reuben Dip

This year, my husband and I had my parents over for Christmas Eve dinner and Christmas morning. I wanted some simple appetizers that I could prepare ahead of time to go with Christmas Eve dinner. Shrimp with cocktail sauce is a staple appetizer for my family, but I also wanted something warm and hearty. Reubens are one of my, my husband's and my dad's favorites, so I thought reuben dip was an excellent choice for an appetizer. Unfortunately, I didn't get any pictures since I was too busy cooking and eating.

The recipe called to bake this in the oven, but I layered it in my mini slow cooker instead so the dip would stay hot.

Reuben Dip

16 oz. sauerkraut
8 oz. shredded corned beef
16 ounces shredded Swiss cheese
1/2 cup Miracle Whip (or mayonnaise)
1/2 cup Thousand Island dressing

1. Preheat oven to 350 degrees Fahrenheit (if cooking in oven).

2. Drain and rinse the sauerkraut, then squeeze out excess moisture with paper towel. Spread in the bottom of 9x13-inch baking dish if baking in the oven or the bottom of slow cooker insert.

3. Layer corned beef and Swiss cheese on top of sauerkraut.

4. Mix Miracle Whip and Thousand Island dressing together and pour on top.

5. Bake for 20 to 25 minutes. If using slow cooker, heat for a few hours and stir before serving.