Reporting Fran Lane
Here’s a delicious take on grilled bratwurst for football season. I got this recipe from John Thomas in the Baltimore Sun. We made these last Sunday and they really hit the spot. This recipe is a keeper. Enjoy. Tom~
Tailgate Bratwurst Gyros
For the gyros: 2 packs flatbread or naan (at least 12) / 3-4 tomatoes (sliced) / 2-4 sweet onions (sliced thin) / 6 ounces feta cheese (crumbled) / 2-3 packs of bratwurst
For the tzatziki sauce: 1 1/2 cups Greek yogurt / 1 1/2 tablespoons fresh lemon juice / 3 garlic cloves / 1 large cucumber (peeled, seeded and diced) / 1/2 tablespoon salt / 1/2 tablespoon chopped fresh dill
To make the tzatziki sauce, sprinkle the salt on the peeled, seeded and diced cucumber. Mix it up well and let it sit in a strainer or on a bunch of paper towels for about 30 minutes. This removes most of the water, giving you a thicker sauce. Put the lemon juice, garlic, drained cucumber and chopped dill into a food processor and process until smooth. Stir in the yogurt and refrigerate (overnight for best results).
Slice the tomatoes and onions and store in a transportable container.
When you arrive at the stadium, set your grill to medium-high heat and cook bratwurst over direct heat. Turn often to avoid burning. When they are finished cooking, remove from the grill and thinly slice the bratwurst lengthwise using a sharp knife. After the bratwursts are sliced, place the flatbreads on the grill just prior to serving. Grilling the bread before serving is often overlooked at a tailgate, but it is a critical step. Warm and toasted flatbread tastes great and takes the gyro to a whole new level.
Assemble the gyro with the grilled flatbread, sliced bratwurst, a few slices of tomato and onion, feta cheese crumbles and a generous amount of taztziki sauce. Serve and enjoy.