SMOKED BRATWURST WITH ONION-PEPPER-DIJON RELISH
Pairs well with Summer Shandy

Onion-Pepper-Dijon Relish
1 small red onion
1 red bell pepper
1 green bell pepper
1 Tbsp. olive oil
salt and pepper
2 Tbsp. white wine
3 Tbsp. whole grain mustard

Peel, core and thinly slice the red onion. Stem, seed and de-rib the bell peppers and julienne into 1/8-inch strips.

Heat a medium skillet on high heat. When hot, add the olive oil and vegetables. Season lightly with salt and pepper and reduce heat to medium. Cook, stirring occasionally, until vegetables are softened. Deglaze the pan with the white wine and cook until the wine is nearly evaporated, 20-30 seconds. Stir in the mustard and reduce heat to low. Cook 2-3 minutes, remove and keep warm.

Mixture can be made ahead, up to 2 days if refrigerated. Warm prior to serving. Makes about 1½ cups

Smoked Bratwurst
4 4-oz. bratwurst
hickory or cherry wood chips
4 hoagie rolls
2 Tbsp. olive oil

Prepare a smoker according to manufacturer’s instructions. Place the bratwurst on the smoker rack. Place the rack in the smoker, cover with the lid and smoke approximately 15 minutes after the first signs of smoke appear. Brats are done when they are very firm to the touch.

While the brats are smoking, preheat oven broiler. Hinge the hoagie rolls to open and brush the cut sides with the olive oil. Place on a metal sheet pan and slide under the broiler for approximately 1 minute or until the rolls are lightly toasted.

Serve the brats on the hoagie rolls and top with the relish. Serves 4