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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

April 3 2013

Brats with Smoky Stadium Sauce

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

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, barbecue 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 some brown mustard and serve.