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Milwaukee Brats with Smoky Stadium Sauce
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
- 1/4 cup brown mustard for garnish
- 12 hot dog buns, toasted
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 love the Smoky Stadium Sauce so much that we recommend dipping the brats in it and mixing some into the kraut as well.
Preparation
- Pour 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.
- Preheat grill to medium heat.
- To make the Smoky Stadium Sauce, combine ketchup, barbeque sauce and yellow mustard in a small bowl, and mix thoroughly.
- Slice 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 brown mustard and serve.