Grilled Skewered Beer Brats with Hot Mustard Glaze
A savory and fun recipe for grilled beer brats, skewered and roasted with fresh sweet peppers, onions and tomatillos. Basted with an easy homemade hot mustard glaze. Best served with a cold beer on a hot day.
Ingredients
- 10 Smithfield Yuengling Beer Brats
- 2 large Vidalia onions peeled and sliced into wedges
- 5 tomatillos peeled and cut into wedges
- 1 pint cherry tomatoes
- ½ pound sweet mini peppers
- Optional Mustard Glaze
- ¼ cup olive oil
- ¼ cup melted butter
- 4 tablespoons HOT mustard
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon cayenne pepper
Instructions
- Cut bratwurst into serving sized pieces, about 1-2 inches long.
- Peel and cut onion into wedges. Core tomatillos and cut into wedges. Seed and slice peppers (leaving the smaller ones whole.)
- Using metal skewers (or bamboos skewers that have been soaked in water), alternately place the bratwurst and vegetables until all ingredients have been used. Try to alternate for the best color arrangement for beautiful presentation.
- Optional step: Whisk together all mustard glaze ingredients in a small bowl. Lightly brush the assembled beer bratwurst skewers on all sides.
- Refrigerate until time to grill.
- Heat grill to medium high (around 350 - 375 degrees). Oil the grill lightly.
- Place the skewers on the grill. Maintain a consistent heat and watch for flaring. Cook until well browned on each side, rotating ¼ turn as each side is browned.
- Refer to package directions for doneness. Cooking times will vary.
Notes
Serving size is based off of the number of beer bratwursts used.
Nutrition
Serving: 1skewerCalories: 360kcalCarbohydrates: 12gProtein: 10gFat: 29gSaturated Fat: 10gCholesterol: 61mgSodium: 678mgPotassium: 517mgFiber: 1gSugar: 7gVitamin A: 1185IUVitamin C: 45.3mgCalcium: 45mgIron: 1.2mg
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