Bourbon Brat Skewers Recipe
Bourbon Brat Skewers Recipe photo by Taste of Home

Bourbon Brat Skewers Recipe

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When the executive decision was made to marinate veggies in a tasty bourbon sauce and serve with grilled bratwurst, this recipe made our VIP tailgate party list. —Mary Marlowe Leverette, Columbia, South Carolina
TOTAL TIME: Prep: 20 min. + marinating Grill: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 15 min.
MAKES: 6 servings


  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup bourbon
  • 3 tablespoons brown sugar
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon cayenne pepper
  • 2 cups whole mushrooms
  • 2 medium sweet red peppers, cut into 1-inch pieces
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 medium onion, cut into wedges
  • 1 package (16 ounces) uncooked bratwurst links, cut into 1-inch slices

Nutritional Facts

1 skewer: 346 calories, 22g fat (8g saturated fat), 56mg cholesterol, 1998mg sodium, 17g carbohydrate (9g sugars, 3g fiber), 15g protein


  1. In a large resealable plastic bag, combine the first five ingredients. Add the vegetables; seal bag and turn to coat. Refrigerate for at least 1 hour.
  2. Drain and reserve marinade. On six metal or soaked wooden skewers, alternately thread the vegetables and bratwurst.
  3. Spoon some reserved marinade over vegetables and bratwurst. Grill, covered, over medium heat 15-20 minutes or until bratwurst is no longer pink and vegetables are tender, turning and basting frequently with reserved marinade during the last 5 minutes. Yield: 6 skewers.
Originally published as Bourbon Brat Skewers in Simple & Delicious August/September 2011, p45

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Reviewed Sep. 25, 2015

"My husband and his friends LOVED this recipe!"

Reviewed Sep. 19, 2014

"So perfectly yummy. My only complaint is that I have a really hard time getting the brats to stay on the skewer; but that's not really the recipes fault..."

Reviewed May. 7, 2014

"Great recipe! First time ever cooking Bratwurst. My boyfriend gobbled it up. He said he could have eaten the whole plate full. =) I used broccli instead of mushrooms. The yummy marinade really clung to it. I would definitley make this again for company!!"

Reviewed Jul. 9, 2013

"We love marinating meat and especially love brats, this is a nice change from cooking them in beer."

Reviewed Jul. 7, 2012

"The family loved it! Great flavor but not too strong. Left off the mushrooms because I was out."

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