• 4 Turano Gourmet Brat Rolls
• 4 links Johnsonville Italian Sausage
• 6 Ears of Fresh Corn on the Cob
• 1 Bell Pepper, diced
• 1/4 Cup Diced Tomatoes
• 1/2 Chopped Green Onions
• 2 Tbsp. Chopped Parsley
• 1 Tbsp. Lemon Juice
• 1 Tbsp. Melted Butter + 1 Tsp.
• Creole Mustard for serving

① Preheat grill to medium-high heat.
② Add sausages and cook on both sides for 4-5 minutes per side until cooked through.
③ Grill Corn on all sides until slightly charred. Remove from heat and cut kernels off of cob
④ Make Cajun corn salsa, by combining corn kernels, bell pepper, tomatoes, green onions, parsley, lemon juice, 1 Tbsp. butter. Set aside.
⑤ Brush the remaining melted butter on the buns and toast or grill slightly.
⑥ To serve, spread Creole mustard in bottom of the bun and then place andouille sausage on top of the mustard. Place a few good heaping spoonfuls of the Cajun corn salsa over top and sprinkle with more parsley and green onions. Serve immediately.