This is a time when community is more important than ever, and we can’t help but feel grateful for the dedication of our 360 plant employees to help feed our community in this time of need. It is through their hard work that we are able to continue our manufacturing operations, making the highest quality, handcrafted sausage.

We remain committed to the highest health and safety standards for our employees, business partners and community and for this reason that we have implemented the following:

Our products will continue to be available at grocery stores and other retail locations with the assurance that great safety, care, and outstanding quality has gone into their making.

To receive updates on Klement’s Sausage operations, please visit klements.com or follow us on Facebook, Twitter, and Instagram. For any questions about the COVID-19 outbreak, please visit cdc.gov.

To see more about Klement's commitment to keep serving the community during the Covid-19 outbreak, click here.

Grilled Bratwurst Bahn Mi



  • 1 cup Mayonnaise (for Sweet Chili Aioli)
  • 1/4 cup Sambal Olek Chili Paste (for Sweet Chili Aioli)
  • 1/4 cup Mae Ploy Chili Sauce (for Sweet Chili Aioli)
  • 2 cups Rice Wine Vinegar (for Veggie Pickling Liquid)
  • 1 cup Granulated Sugar (for Veggie Pickling Liquid)
  • 10 Black Peppercorns (for Veggie Pickling Liquid)
  • 1 Lemon (cut in half, for Veggie Pickling Liquid)
  • 1 cup Vegetable for Pickling (Shredded Carrots, Jalapenos, Red Onion)
  • 1 (14oz) Klement's Traditional Bratwurst (Split) Package
  • 6oz Sweet Chili Aioli (see recipe)
  • 6oz Pickled Shredded Carrots (see recipe)
  • 3 Pickled Jalapenos-sliced (see recipe)
  • 1/2 cup English Cucumber-sliced
  • 1/2 cup Julienne, Red Onion
  • 12 Fresh Cilantro Sprigs
  • 5 Toasted French Baguettes (5 inch in length)


  1. For Sweet Chili Aioli: Place all ingredients into a small mixing bowl and mix with spoon or whisk until fully incorporated. Top unto Bahn Mi or desired item. Place in a sealed container and keep refrigerated after use.
  2. For Veggie Pickling Liquid: Place all ingredients in a pot and bring to a boil. Strain liquid to remove lemon. Set aside liquid until cooled and pour over the desired vegetable for pickling. Place pickled vegetable mixture into refrigeration and let marinate for 4 hours. Keep vegetables in liquid until use in refrigeration submerged in liquid.
  3. Using a chefs knife, split the bratwurst lengthwise down the middle of the sausage, creating a butterflied sausage.
  4. Cook bratwurst on grill or cast iron skillet split side down until it reaches an internal temperature of 165 degrees. Set aside and hold.
  5. While cooking your bratwurst, place the baguettes into a 325-degree oven and warm for 2-3 minutes on a lined pan.
  6. Take the warm baguettes, and with a bread knife, split down the middle from end to end to create a pocket for the bratwurst.
  7. Place 1 ounce of the chili aioli in each baguette and place the grilled bratwurst in each baguette spoon 1 ounce of chili aioli on each sausage.
  8. In a bowl, combine all the pickled vegetables, cucumber, red onion, and cilantro.
  9. Evenly divide the pickled vegetable and cilantro mixture on top of each bratwurst. Serve immediately and enjoy.

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