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Grilled Honey-Mustard Brats Recipe

Grilled Honey-Mustard Brats Recipe photo by Taste of Home

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These dressed up brats are bursting with honey-mustard flavor. Tailgaters and grill-masters are sure to love this recipe and ask for more. —Denise Hruz, Germantown, Wisconsin

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Grilled Honey-Mustard Brats Recipe

Prep: 15 min. + marinating Grill: 20 min.

Yield: 8 Servings

15 20 35

Ingredients

1 cup honey mustard
1/4 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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2 teaspoons Worcestershire sauce
1/4 teaspoon celery seed
8 Johnsonville® Original Brats

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The Perfect Quick Fix

Grill them. Fry them. Add them to casseroles. Johnsonville® Brats boost the flavor (and fun) of any meal.

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8 brat buns

Directions

In a small bowl, combine the mustard, mayonnaise, Worcestershire sauce and celery seed. Pour 3/4 cup into a large resealable plastic bag; add bratwurst. Seal bag and turn to coat; refrigerate for 30 minutes.
Transfer 1/4 cup of the sauce to another bowl; cover and refrigerate until serving. Set aside remaining sauce for basting.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill brats, covered, over medium heat or broil 4 in. from the heat for 10 minutes, turning frequently. Baste with 2 tablespoons of reserved sauce; grill 3 minutes longer.
Turn and baste with remaining sauce; grill or broil 3-5 minutes longer or until no longer pink. Serve brats on buns; top each with 1-1/2 teaspoons sauce. Yield: 8 servings.

Nutritional Facts 1 brat with 1-1/2 teaspoons sauce equals 601 calories, 36 g fat (10 g saturated fat), 66 mg cholesterol, 1,403 mg sodium, 52 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Grilled Honey-Mustard Brats in Taste of Home August/September 2008, p15

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Reviews for Grilled Honey-Mustard Brats

Grilled Honey-Mustard Brats

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Reviewed on Jun. 23, 2011 by shockfour

People rave over this recipe when I bring it to cookouts and ask for the recipe often. I parboil the brats first so the cooking time on the grill is reduced and they don't burn.

Reviewed on Jun. 21, 2010 by chatykathy45

I've never had Brats so on this recipe how do I make honey mustard you really don't say what you use is it the honey mustard salad dressing any please help I want to serve this the 4th of July sounds good thanks

Reviewed on Jun. 07, 2010 by ErikB

pboggeln: "1 cup honey mustard"

Reviewed on Jun. 07, 2010 by pboggeln

It's honey mustard brats - where's the HONEY?

Reviewed on May. 29, 2010 by shockfour

I've made this recipe several times and it is always a hit!

Reviewed on Feb. 13, 2010 by DaniCalifornia

I really, really liked this -- and I'm not much of a brat person. I used Johnsonville brats and paired it with stir-fried cabbage. Perfect on a winter day.

Reviewed on Jul. 17, 2009 by V Van V

Thank you for separating the marinade from the sauce and not trying to reuse the marinade! As someone who works with food safety information all day, every day, its heartening to know that the message of "don't cross-contaminate" is getting through! Sounds like a great recipe, I look forward to trying it.

Reviewed on Jul. 16, 2009 by sschue

I sure agree with you about Sheboygen Brats being the best

Reviewed on Jul. 16, 2009 by bootzzie

Since brats here in Md. are of inferior taste (Sheboygan brats are best). This marinade and sauce may help, I'm going to try it.