Beer Brats with Chutney & Sauerkraut
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- Prep time: 15 minutes
- Cook time: 10 minutes
- Serves: 5 servings
Ingredients
- 1 package Bob Evans Beer Bratwurst (19 oz)
- 1/4 cup Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon fresh rosemary, minced
- 1 tablespoon cider vinegar
- 1 can sauerkraut (14 oz)
- For Mustard Chutney:
- 1/2 cup Major Grey mango chutney
- 1/4 cup Dijon mustard
- 1/4 cup onion, diced
- 1/4 cup celery, diced
Directions
Simmer bratwursts in 1/2 cup water for 15 minutes, turning occasionally, add more water if necessary. Remove from skillet. Preheat grill to medium heat. In small bowl, combine mustard, garlic, rosemary and vinegar, brush on brats. Grill brats until internal temperature is 160F. To make Mustard Chutney, combine chutney, mustard, onion and celery. Heat sauerkraut in saucepan or microwave oven until hot. Serve bratwursts on top of sauerkraut with Mustard Chutney on the side.
Beer Brats with Chutney & Sauerkraut
- Serving Size
- Amount Per Serving
- Calories: 0
- Total Fat g
- Saturated Fat g
- Cholesterol mg
- Sodium mg
- Total Carbs g
- Dietary Fiber g
- Protein g
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