GRILLED LINK HOT DOGS WITH HOMEMADE PICKLE RELISH
Steps:
- Heat grill to high. Grill the hot dogs until golden brown on all sides. Place in buns and top with your favorite mustard and the Homemade Pickle Relish.
- Bring vinegar, mustard seeds, and coriander seeds to a boil in a medium non-reactive saucepan on the grates of the grill; cook until reduced by half and slightly syrupy. Remove from the heat, add the remaining ingredients, and gently toss to coat. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
GRILLED BRATS WITH MUSTARD RELISH
For a tailgate party, picnic or casual supper, try this 30-minute recipe. The relish made with grilled onion, applesauce and mustard sets these sausages apart from the rest.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In 2-quart saucepan, heat cider to boiling. Add bratwurst; reduce heat to low. Cover; simmer 15 minutes.
- Meanwhile, brush oil on cut side of onion. Place onion, oil side up, on grill over medium heat. Cover grill; cook 9 to 12 minutes, turning once, until onion is soft and edges are golden brown. Remove onion from grill; coarsely chop. In small bowl, mix onion, applesauce and mustard; set aside.
- Drain bratwurst. Place on grill over medium heat. Cover grill; cook 6 minutes, turning once, until brown.
- In each bun, place 1 bratwurst and about 2 tablespoons relish.
Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 70 mg, Fat 4, Fiber 2 g, Protein 17 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1450 mg, Sugar 20 g, TransFat 1 g
BRATWURST WITH GRILLED CORN RELISH
Sweet corn stars in this amazing relish. It kicks basic brats and hot dogs up a notch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Combine mustard and 2 tablespoons vinaigrette. Grill bratwurst and corn, covered, over medium heat for 15-20 minutes or until meat is no longer pink and corn is tender, turning frequently and basting with mustard mixture., Cut corn from cobs. In a small bowl, combine the corn, peppers, green onion and remaining vinaigrette. Serve brats in buns with corn relish.
Nutrition Facts : Calories 572 calories, Fat 32g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1536mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 2g fiber), Protein 21g protein.
BRATWURST IN BEER WITH SAUERKRAUT RELISH RECIPE
This bratwurst in beer recipe tastes best in a hotdog bun and topped with sauerkraut relish. Add some mustard on top for a flavorful hotdog sandwich.
Provided by Recipes.net Team
Categories Hot Dog
Time 43m
Yield 6
Number Of Ingredients 10
Steps:
- Prick several holes in the skin of the bratwurst.
- In a large pot, combine bratwurst and beer. Bring to a boil.
- Reduce the heat and simmer, covered for about 20 minutes or until the sausage is no longer pink. Drain.
- Grill bratwursts over medium heat for 7 to 8 minutes or until bratwurst skins are golden, turning frequently.
- Serve on rolls or buns with mustard and sauerkraut relish if desired.
- Combine vinegar and sugar. Cook and stir until sugar is dissolved.
- Stir in pickling spice and caraway seed.
- Stir in sauerkraut and pepper. Cover and chill until ready to serve.
Nutrition Facts : Calories 484.00kcal, Carbohydrate 43.00g, Cholesterol 49.00mg, Fat 22.00g, Fiber 3.00g, Protein 16.00g, SaturatedFat 7.00g, ServingSize 6.00, Sodium 1,126.00mg, Sugar 4.00g
ULTIMATE GRILLED BEER BRATS, PEPPERS, ONIONS, RELISH AND KRAUT
These are so easy, no clean up with the best flavor ever. The brats, peppers and onions are simmered in the beer on the grill in a pan and then the brats finished on the grill. Good grilled rolls, sauerkraut, pepper relish and dijon mustard to finish it off.
Provided by SarasotaCook
Categories Pork
Time 55m
Yield 8 Bratwursts, 8 serving(s)
Number Of Ingredients 15
Steps:
- Vegetables and Brats -- In a aluminum pan add the beer, peppers, onions and brats. Also add the red peppers, garlic and cover with foil and let simmer on medium/low heat on the grill for about 20 minutes. Remove the cover and cook 10 more minutes, then transfer the brats to the grill as you finish cooking the peppers. Without the foil on season with salt and pepper and let some of the liquid reduce. The brats lightly brown on the grill.
- Sauerkraut -- Also when you put the vegetables and brats in the aluminum tin also add the sauerkraut to a smaller aluminum pan along with the remaining 6 oz of beer, cover with foil and set on the grill on indirect heat. You just want to heat it up is all. About 15 minutes. Right at the end of cooking, uncover and let some of the liquid evaporate.
- Buns -- Remove the cooked brats and put back on top of the vegetables and recover also remove the sauerkraut. and keep covered. Now grill the buns lightly.
- Dinner -- Now add a little dijon mustard to the bun, 1 tablespoon of the pepper relish, the brat, some of the peppers and onions and top with the kraut. Now that is a classic bratwurst.
Nutrition Facts : Calories 493.4, Fat 27, SaturatedFat 9.1, Cholesterol 62.9, Sodium 1639.9, Carbohydrate 39.9, Fiber 3.6, Sugar 7.9, Protein 17.5
GRILLED SAUSAGE WITH SPICY SAUCE
Steps:
- Soak 8 to 10 wooden skewers in water for about 20 minutes.
- Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
- Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.
- Serve this dish with Tangy Corn Relish.
- Preheat a grill to medium-high. Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste. Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed.
- Combine the remaining 2 tablespoons oil, the sweet piquante peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper. Slice the corn kernels off the cobs and toss with the relish. Cover and refrigerate for at least 30 minutes.
GRILLED BRATWURST WITH BEER, MUSTARD, AND SAUERKRAUT RECIPE
Make perfect grilled bratwurst by simmering them in a flavorful sauerkraut bath first.
Provided by J. Kenji López-Alt
Categories Entree Mains Quick and Easy Sausage
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.
- Combine beer, mustard, and sauerkraut in a 10-inch square-disposable aluminum pan. (Alternatively, construct a tray out of a double layer of heavy-duty aluminum foil, 10 inches square, with sides about 2 inches high.) Stir until mustard is broken up and mixture is homogeneous. Add thyme sprigs or bay leaves (if using). Nestle sausages into sauerkraut.
- Place tray on hot side of grill and cook until simmering, about 4 minutes. Slide to cooler side of grill. Cover grill, with vents over bratwurst. Cook with all vents open until bratwurst register 140 to 145°F (60 to 63°C) on an instant-read thermometer, about 20 minutes, turning once in the middle.
- Remove lid. Using tongs, remove bratwurst from sauerkraut and place directly on cooking grate over hot side of grill. Cook, turning occasionally, until well browned and crisp, about 3 minutes total. Return to sauerkraut. Toast buns over hot side of grill, if desired. Serve bratwurst with buns, mustard, and sauerkraut from pan.
Nutrition Facts : Calories 958 kcal, Carbohydrate 43 g, Cholesterol 167 mg, Fiber 3 g, Protein 38 g, SaturatedFat 23 g, Sodium 2689 mg, Sugar 5 g, Fat 68 g, ServingSize Serves 4, UnsaturatedFat 0 g
GRILLED MUSTARD-BEER BRATWURST WITH TOASTED GARLIC BUNS
I make these on my outdoor BBQ, they are very good and the beer/mustard sauce makes these brats special! The complete recipe may be doubled if desired. Cooking time is for grilling time. Fully-cooked brats only for this recipe to keep cooking time to a minimum, uncooked will need a longer cooking time.
Provided by Kittencalrecipezazz
Categories Meat
Time 26m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut 4 (1/4-inch deep) slices in each bratwurst (the slits will allow them to soak up the sauce as it cooks and also gives them a nicer appearance).
- In a saucepan combine beer, brown sugar, mustard and black pepper; cook over medium heat until the mixture comes to a boil.
- Add in bratwurst, then reduce heat to low; cook for 5 minutes.
- Remove from the beer mixture (RESERVE the beer mixture).
- Place the brats on the grill; brush generously with the remaining beer/mustard mixture until the brats are browned (about 5-6 minutes).
- Mix softened butter with garlic powder and salt then spread onto each side of the bun; place on the grill and toast until lightly browned.
- Place 1 brat onto each bun and top with one or all of the condiments.
- Delicious!
Nutrition Facts : Calories 590.3, Fat 42.3, SaturatedFat 18.8, Cholesterol 103.6, Sodium 1252.1, Carbohydrate 34.5, Fiber 1.3, Sugar 11.9, Protein 16.5
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MUSTARDY BRATS WITH SAUERKRAUT - BETTER HOMES & …
From bhg.com
5/5 (3)Calories 663 per servingTotal Time 40 mins
- In a small skillet heat margarine or butter over medium heat until melted. Add green pepper and onion. Cook over medium heat about 5 minutes or until tender. Stir in brown sugar, mustard, and caraway seed. Add sauerkraut; toss to mix. Tear off a 36x18-inch piece of heavy foil. Fold in half to make a double thickness of foil that measures 18x18 inches. Place sauerkraut mixture in center of foil. Bring up two opposite edges of foil and seal with double fold. Then fold remaining ends to completely enclose sauerkraut mixture, leaving space for steam to build. Prick the bratwurst in several places with a fork or the tip of a sharp knife.
- Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above the pan. Place bratwurst and the foil packet on grill over pan. Cover and grill for 20 to 25 minutes or until bratwurst juices run clear, turning bratwurst over once. To serve, toast cut sides of buns on grill. Serve bratwurst in the buns and top with sauerkraut mixture. Makes 6 servings.
GRILLED BRATS AND ONIONS WITH PARSLEY SAUCE RECIPE | …
From foodandwine.com
Servings 10Total Time 1 hr 10 mins
- In a saucepan of salted boiling water, blanch the 4 cups of parsley until bright green, 45 seconds. Drain and immediately transfer to an ice bath to cool. Drain well and transfer to a food processor. Add the dill, garlic, 1 cup of water and 2 1/2 tablespoons of the lemon juice and puree until nearly smooth. With the machine on, add the 1/2 cup of olive oil until smooth. Season the sauce with salt and pepper and transfer to a bowl.
- Light a grill and brush the grate with olive oil. Brush the onion wedges with oil and season with salt and pepper. Grill over moderate heat, turning once, until lightly charred and softened, 7 minutes total. Transfer the onions to a bowl and add the lemon zest, thyme and remaining 1 tablespoon of lemon juice and toss.
- Grill the bratwursts over moderately low heat, turning, until an instant-read thermometer inserted into each sausage registers 165°, 15 minutes. Spoon some of the parsley sauce onto a platter and top with the bratwursts and onions. Garnish with parsley and serve with mustard and Torn Garlic Bread, passing the rest of the parsley sauce at the table.
14 BEST BRATWURST TOPPINGS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
4.9/5 (7)Estimated Reading Time 6 minsCategory ToppingsPublished 2020-04-17
- Stone Ground Mustard. Let’s start with the basics. You can’t buy brats without getting mustard too. You just can’t, it’s an unspoken rule in the world of sausages.
- Grilled Onions. Onions may seem like such a simple ingredient, but brats are already so yummy, you don’t need anything grand to elevate its flavors. Onions have such a sharp, unique flavor, they work as a spectacular garnish whether raw or sauteed.
- Sauerkraut. Here’s another classic pairing: bratwurst and sauerkraut. If you’re a bratwurst traditionalist, you won’t be able to eat your sausage without this fermented cabbage dish.
- Ketchup. Because nothing beats this good-old-fashioned tomato-based condiment. You can’t have a cookout without ketchup.
- Relish. Pickle relish is sweet, sour, and crunchy – everything a brat isn’t. So if you think about it, relish completes a bratwurst. Together they form a glorious combination of wonderful flavors and textures.
- Chili. Beef, beans, tomatoes, and cheese on top of bratwurst? Yes please! This Texas staple not only tastes great on its own but is also a fantastic topping to brats!
- Coleslaw. Pulled pork is sweet and tender, while coleslaw is slightly tart and crispy. Together they make a delicious topping to bratwurst. This mouth-watering combination of sweet, salty, savory, and tangy is like fireworks in your mouth!
- Pineapple Salsa. And speaking of pineapple, you can also top your bratwurst with some Mexican salsa infused with this tropical fruit. Top your brats with some teriyaki sauce too for that extra Asian feel!
- Cheese. When it comes to sausages, you can never go wrong with melted cheese. I am a self-proclaimed cheese addict, so this is my go-to topping for brats.
- Wasabi Mayo. If you want to give your German dish a Japanese flair, opt for a wasabi mayo topping! It’s a fabulous way to jazz up your brats, especially if you want to heat things up a little.
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- For bock-mustard relish, in a small bowl, combine the 1/4 cup beer, vinegar, and mustard seeds. Let stand at room temperature for 3 hours. Transfer mixture to a blender or food processor. Cover and blend or process until mixture reaches a coarse consistency. Transfer to a small saucepan. Cook over low heat about 5 minutes or until mixture starts to thicken (mixture should not be as thick as yellow mustard). Cool. Stir in honey and garlic. Season to taste with salt and black pepper. Set aside.
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- For a charcoal grill, grill sweet pepper and onion on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until tender, turning occasionally to brown evenly. While vegetables grill, add bratwursts to grill. Grill for 5 to 7 minutes or until bratwursts are browned, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place sweet pepper and onion, then bratwursts on grill rack over heat. Cover and grill as above.)
- When cool enough to handle, chop sweet pepper and onion. For bock-mustard relish, stir sweet pepper, onion, pickle, and horseradish into honey mixture. Serve bratwursts in toasted buns with bock-mustard relish.
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