Milwaukee Brats with Smoky Stadium Sauce
Posted by Chef at The Food Channel®
From The Kitchens of The Food Channel
- Prep Time:10 minutes
- Cook Time:50 minutes
- Serves:6
Milwaukee-style grilled brats with sauerkraut, brown mustard and a good dousing of the Smoky Stadium Sauce.
Why try? By boiling the brats first in beer, they are guaranteed to be packed with flavor even before they hit the grill. To add even more flavor, stir together the Smoky Stadium Sauce that’s so easy, you’ll have to tell everyone that it’s a secret family recipe!
Foodie Byte: We at The FoodChannel test kitchens love the Smoky Stadium Sauce so much that we recommend dipping the brats in it and mixing some into the kraut as well.
Try our recipes for Chicago-style hot dogs and Cincinnati Chili Cheese Coneys.
Read our story, Dog Days of Summer, about the changing menu at America’s ballparks.
Ingredients
- 12 stadium bratwursts
- 4 12-ounce beers
- 4 cups water
- 1/2 cup ketchup
- 1/2 cup smoky barbeque sauce
- 1 tablespoon yellow mustard
- 1 pound refrigerated sauerkraut
- Brown mustard for garnish
- 12 hot dog buns, toasted
Preparation
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1Pour water and beers into a large saucepan and bring to a boil. Add brats, lower temperature to medium low, and simmer for 40 minutes. Take off heat.
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2Preheat grill to medium heat.
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3To make the Smoky Stadium Sauce, combine ketchup, barbeque sauce and yellow mustard in a small bowl, and mix thoroughly.
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4Slice brats in half lengthwise and grill until well marked and plump, dip in stadium sauce, and place one brat in each hot dog bun. Mix some Smoky Stadium Sauce with the sauerkraut and pile onto brats. Top with some brown mustard and serve.
Additional Info
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