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“Pro Bowl Bound” Brats




Source of Recipe


Life11, Atlanta


List of Ingredients




KEBABS

5 wooden skewers
1 package Johnsonville Bratwurst – precooked in beer and sliced into 4 pieces per link
1 red pepper cut into 2x2-inch squares
1green pepper cut into 2x2 inch squares
½ red onion cut into 2x2-inch squares
15 2-inch mushrooms caps

SAUCE

½ cup whole grain mustard
¼ cup honey
1 teaspoon Cholula Hot Sauce

6 deluxe 10-inch rolls - optional
3 cups shredded lettuce mixed with ½ cup shredded red cabbage - optional


Recipe



1. Soak the wooden skewers in water for a minimum of 30 minutes prior to using so they won’t burn on the grill.

2. To precook the “brats,” bring 2 cans of beer to a boil and drop in the brats. Reduce heat to simmer and cook for 30 minutes. Remove the brats and let cool. Slice each link into 4 pieces.

3. On each skewer, assemble the kebabs by placing a piece of brat, red pepper, red onion, green pepper, mushroom cap. Do this 3 more times and finish each kebab with a piece of red onion. Place the 5 kebabs in a large plastic container.

4. Combine the 3 sauce ingredients. Cover container tightly and refrigerate until ready to use.

5. Preheat your Grill to medium. Place the kebabs on the grill and cook until golden brown.

6. Enjoy a kebab as meal itself or, in each bun, place some sauce, shredded lettuce/cabbage mixture and a kebab. Grasp the sandwich and remove the skewer. Top the kebab with some extra sauce.