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Bourbon Brat Skewers

 Bourbon Brat Skewers
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
6 ServingsPrep: 20 min. + marinating Grill: 15 min.

Ingredients

  • 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 Johnsonville® Original Bratwurst, cut into 1-inch slices

Directions

  • 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.
  • Drain and reserve marinade. On six metal or soaked wooden skewers,
  • alternately thread the vegetables and bratwurst. Brush with reserved
  • marinade. Grill, covered, over medium heat for 15-20 minutes or
  • until bratwurst is no longer pink and vegetables are tender, turning
  • and basting frequently with reserved marinade. Yield: 6 skewers.
Nutritional Facts: 1 skewer equals 346 calories, 22 g fat (8 g saturated fat), 56 mg cholesterol, 1,998 mg sodium,

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Bourbon Brat Skewers (continued)

Nutritional Facts: 17 g carbohydrate, 3 g fiber, 15 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer