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Easy Bratwurst Kabobs Recipe with Balsamic Mustard
The grill is fired up, and we’re making Easy Bratwurst Kabobs with Balsamic Mustard today. Nothing wrong with trading in beef and chicken for a bit of succulent and juicy pork Johnsonville Brats is there? Of course not. This is a super easy recipe that just about everyone will love. And for those meat and potato lovers, this is right up your alley! Not only do we have meat and potatoes, but onion and peppers too! But one of biggest selling points about this recipe is its versatility.
The family chef can switch and substitute ingredients to suit everybody’s taste. If the little ones don’t like onions, add broccoli instead. If the potatoes are not universally approved, zucchini or summer squash are some of our family favorites. Let your imagination run wild with this one. Thank you, Johnsonville!
When it comes to putting together dinner during the week, I always look for easy recipe ideas. And with summertime just around the corner, it’s time to pull out the grill and get dinner done in a jiff! Plus, if you add some delicious corn on the cob, salad, and a summery drink, you can’t go wrong with our quick kabob recipe. I am a big fan of Johnsonville’s Original Brats, “thrill for the grill” that started an American fun food revolution.
- 1 package of Johnsonville Brat Original Bratwurst
- 1 pound of red potatoes
- 1 large sweet Vidalia onion, cut into quarters
- 1 pound of assorted multi-colored peppers
- 3 tablespoons of extra virgin olive oil
- sea salt to taste
- freshly ground black pepper to taste
- wood skewer kabob sticks
- Prepare charcoal grill.
- Prep bratwurst by slicing them into 2″ sections.
- Cut peppers, potatoes, and onions into sections.
- Slide Johnsonville brats and a mix of vegetables onto wood skewers and brush with EVOO.
- Season with sea salt and freshly ground black pepper.
- Brush grill racks with vegetable oil or EVOO.
- Place kabobs on the grill and cook over indirect heat for 15 minutes, then turn and continue grilling.
- Remove kabobs from the grill and serve with Balsamic Mustard
- 1 tablespoons of extra virgin olive oil
- 2 tablespoons of balsamic vinegar
- 3 tablespoons of yellow mustard
- Add sea salt to taste
- Add freshly ground black pepper to taste
- In a small bowl add olive oil, balsamic vinegar, yellow mustard, sea salt and freshly ground black pepper. Mix well and serve.