Wisconsin Brat Kabobs

Name: Wisconsin Brat Kabobs
Yield: 6 servings
Ingredients: ¼ cup reduced sodium soy sauce; ¼ cup apple cider vinegar; 1 Tbsp brown sugar; ¼ tsp. cayenne pepper; 1 large yellow onion, cut into 1-inch pieces; ½ lb. Brussels sprouts, ends trimmed and halved lengthwise, softened in the microwave; 1 apple, cut into 1-inch cubes; 1 large sweet potato, cut into 1-inch cubes, softened in the microwave; Wooden skewers; 1 pkg. Oktoberfest chicken brats, cut into 1-inch slices; Spicy brown mustard, for serving

Fall veggies marinated in a zippy sauce then grilled with brats and served with spicy mustard, this recipe is perfect for your tailgate or a crisp autumn evening.

Servings: 6people

Ingredients

¼ cup reduced sodium soy sauce
¼ cup apple cider vinegar
1 Tbsp brown sugar
¼ tsp. cayenne pepper
1 large yellow onion, cut into 1-inch pieces
½ lb. Brussels sprouts, ends trimmed and halved lengthwise, softened in the microwave
1 apple, cut into 1-inch cubes
1 large sweet potato, cut into 1-inch cubes, softened in the microwave
Wooden skewers
1 pkg. Oktoberfest chicken brats, cut into 1-inch slices
Spicy brown mustard, for serving

Instructions

In a large zip-top plastic bag, combine the first four ingredients. Add the Brussels sprouts, apple, sweet potato and onion. Seal bag and turn to coat. Refrigerate for at least 1 hour.
Preheat grill to medium-high. Drain and reserve marinade. On six metal or soaked wooden skewers, alternately thread the apple/vegetables and brats.
Grill covered for 10-15 minutes or until brats are cooked through and vegetables are tender, turning and basting frequently with reserved marinade. Serve warm with spicy brown mustard.

Notes from the Kitchen

Try a swap
Try a Swap
For gluten free: Use tamari in place of soy sauce.

Wisconsin Brat Kabobs

Fall veggies marinated in a zippy sauce then grilled with brats and served with spicy mustard, this recipe is perfect for your tailgate or a crisp autumn evening.

Servings: 6people

Ingredients

¼ cup reduced sodium soy sauce
¼ cup apple cider vinegar
1 Tbsp brown sugar
¼ tsp. cayenne pepper
1 large yellow onion, cut into 1-inch pieces
½ lb. Brussels sprouts, ends trimmed and halved lengthwise, softened in the microwave
1 apple, cut into 1-inch cubes
1 large sweet potato, cut into 1-inch cubes, softened in the microwave
Wooden skewers
1 pkg. Oktoberfest chicken brats, cut into 1-inch slices
Spicy brown mustard, for serving

Instructions

In a large zip-top plastic bag, combine the first four ingredients. Add the Brussels sprouts, apple, sweet potato and onion. Seal bag and turn to coat. Refrigerate for at least 1 hour.
Preheat grill to medium-high. Drain and reserve marinade. On six metal or soaked wooden skewers, alternately thread the apple/vegetables and brats.
Grill covered for 10-15 minutes or until brats are cooked through and vegetables are tender, turning and basting frequently with reserved marinade. Serve warm with spicy brown mustard.

Notes from the Kitchen

Try a swap
Try a Swap
For gluten free: Use tamari in place of soy sauce.

All Recipes

Wisconsin Brat Kabobs

Ingredients

Instructions

Notes from the Kitchen

Try a Swap

Wisconsin Brat Kabobs

Ingredients

Instructions

Notes from the Kitchen

Try a Swap