This is a WYSIWYG recipe: The ingredients in the title are all there is to it. It comes from the decidedly Dad food universe, courtesy of Bob Sloan, who has been making it for his family for about five years. It's included in his latest "Dad" cookbook, which is all about uncomplicated grilling.
Sloan, 52, replicated a combination he enjoys during summer vacations in northern Michigan, where cherries are sometimes mixed into the makings of bratwurst. "I like the intensity of flavors," he told us by phone from his home in New York City. His kids, now grown, love the brats prepared this way.
And his wife? "It's a little heavy going for Mrs. Dad," he said. "But that says more about her, I think."
Because the brats are wrapped in bacon, it's hard to tell whether they are cooked through until you cut into one. If you're concerned about that, feel free to start them in a grill pan on the stove before you transfer them to the grill outside.
Serve on soft sandwich rolls, with Dijon-style mustard and a fresh slaw.
- 8 ounces cherries
- 4 sweet unsmoked bratwurst
- 8 thin slices (5 ounces) bacon
Prepare the grill for direct heat. If using a gas grill, preheat to medium (350 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 6 or 7 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
Meanwhile, stem and pit the cherries, then cut each cherry in half.
Use a serrated knife to slit each bratwurst lengthwise down the center, being careful not to cut all the way through. Stuff the bratwurst with the cherries (about 6 halves per brat), then use the bacon to wrap the stuffed bratwurst.
Place on the grill and close the lid. Grill for 15 to 20 minutes, turning them over carefully so the bacon stays wrapped and cherries remain in place, until the bratwurst are cooked through and the bacon is a dark golden brown.
Adapted from "Dad's Awesome Grilling Book," by Bob Sloan (Chronicle, 2009).
Tested by Bonnie S. Benwick.
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