Recipe courtesy of Bobby Deen
Episode: Fair Food
Chicken Brats with Celery Salad
45 min
25 min
4 servings
45 min
25 min
4 servings


  • 2 tablespoons olive oil
  • 4 teaspoons chopped fresh rosemary 
  • 4 links chicken bratwurst
  • 4 cloves garlic, chopped 
  • 1 light lager beer 
  • 1 medium Vidalia onion, thinly sliced 
  • 1 orange bell pepper, thinly sliced 
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon whole-grain Dijon mustard 
  • Salt and freshly ground black pepper 
  • 2 tablespoons nonfat plain Greek yogurt
  • Juice and zest of 1 lemon 
  • 1 shallot, finely chopped 
  • Salt and freshly ground black pepper 
  • 8 celery stalks, thinly sliced 
  • 2 teaspoons cayenne pepper (optional) 
  • 4 whole-wheat hoagie rolls, split lengthwise 
  • Canola spray 


For the brats: Add the olive oil and rosemary to a medium Dutch oven over medium-high heat. Add the bratwurst, garlic, beer, onion, orange and red bell peppers and mustard and stir to combine. Sprinkle with salt and pepper. Reduce the heat to medium-low and cook, loosely covered, for 20 minutes.

For the salad: Meanwhile, whisk together the yogurt, lemon juice and zest and shallot in a medium bowl. Season with salt and pepper. Add the celery and toss to combine. For an extra kick, mix in the cayenne pepper; but be careful, it packs a wallop.

Place a large saute pan over medium-high heat. Spray the inside of the hoagie rolls with canola spray and set the rolls cut-side-down in the pan. Toast until the rolls are warmed through and beginning to brown, about 1 minute.

To serve, fill each roll with a brat, add some onions and peppers and spoon some of the celery salad over the top.

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