Looking for a new recipe to spice up your barbecue game this weekend? Try this twist on grilled brats, just in time for Labor Day.
Bratwursts are typically one of the star dishes for Oktoberfest meals, but don’t count them out of your neighborhood barbecues. A plate of grilled brats can easily replace any hotdog, providing more flavor and more meat on the bun. Just with a bit of mustard, the backyard bite is already to-die-for. Recently, though, one chef decided to take this delectable dish one step further by skewering it with a few veggies.
Creator of lifestyle blog “Around My Family Table” Wendy O’Neal spilled her secrets of the stove with Fox News. O’Neal began her blog in 2009 to help families like hers add some new flavors and conversations to the dinner table. A true champion of the kitchen, O’Neal has even competed at the World Food Championships in the Food Blogger Division.
“I believe getting families around the dinner table for quality time is super important. That’s why even though I cook mostly from scratch, I do take the occasional shortcut when in a time crunch,” O’Neal shared on her website, adding that she tries to feed her family healthy foods.
Ready for her game-changing grilled brat kabob and mustard sauce recipe? Check out the details below.
Mustard BBQ Sauce
3/4 cup yellow mustard
3/4 cup apple cider vinegar
1 tsp coarse kosher salt
2 tbs light brown sugar
1 1/2 tbs butter (regular or dairy free)
1 tbs ketchup
1/2 tsp ground black pepper
1 tsp hot sauce (like Frank’s)
1 tsp garlic powder
1 package Johnsonville Brats, any flavor
1 large red onion
2 medium zucchini
2 bell peppers, any color
1 small package whole button mushrooms
1 small container grape or cherry tomatoes
10 baby potatoes
10 bamboo skewers
1. In a medium saucepan, combine all the ingredients for the BBQ sauce, stir and let simmer over medium-low heat for 10 minutes. Stir occasionally. Soak bamboo skewers in water.
2. Start the grill and prepare for medium-hot, direct grilling.
3. Cut brats into 5 pieces each and cut vegetables (except small potatoes, tomatoes, and mushrooms) into 2-inch pieces. Remove bamboo skewers from water and fill up skewers with 2-3 pieces of meat and various vegetables. Leave a 2-inch piece of bamboo open at the end for easy turning and top the skewers with a potato or a mushroom to help keep everything secure.
4. Remove BBQ sauce from heat, taste, and adjust seasonings. Reserve half the sauce. Put skewers on the grill over direct heat for 6 minutes. Turn and let cook for 6 more minutes. Turn once again and baste with BBQ sauce, let cook 3 minutes before turning again. Baste and let finish cooking for about 3 more minutes.
5. Let cool slightly before serving with reserved Mustard BBQ sauce.