Time 35m Yield 6 skewers. Number Of Ingredients 10 Steps:
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., 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.
Time 45m Yield 15 skewers Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F. Combine the butter, brown sugar, salt, cayenne and bourbon in a small saucepan over medium heat. Whisking constantly, cook until the butter has melted and the mixture has formed a smooth sauce, about 8 minutes. Spread the bacon out on a small baking sheet and bake for 8 to 10 minutes, just to begin to render the fat. Set aside. Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and simmer until just barely tender and still bright green, 5 minutes. Remove the Brussels sprouts to a baking sheet to cool slightly. Slice each Brussels sprout in half. Preheat a grill pan over medium heat, and spray with nonstick cooking spray. Assemble the skewers: Start by threading a Brussels sprout half onto a skewer, then add a piece of bacon, then another Brussels sprout, followed by another piece of bacon, and finishing with a Brussels sprout. Repeat in this way until all of the skewers are assembled. Brush the skewers lightly with bourbon glaze. Place the skewers on the prepared grill pan and grill, brushing them with glaze with every turn, until the bacon is beginning to crisp and the Brussels sprouts are starting to char, 1 to 2 minutes per side. Remove to a serving platter and serve warm, drizzled with any remaining glaze.
Time 20m Yield Yield: 13 skewers Number Of Ingredients 11 Steps:
Whisk together soy sauce, bourbon, Coke, brown sugar, seasoned salt, and cayenne pepper. Place all veggies and bratwurst pieces in a gallon resealable plastic bag. Pour bourbon and Coke mixture into bag and seal. Turn to coat. Refrigerate for at least an hour, up to overnight. To assemble, remove vegetables and bratwurst from marinade. Thread onto water soaked wooden skewers, alternating vegetables and bratwurst pieces. Grill for 10 to 15 minutes, until vegetables are soft and bratwurst are no longer pink.
Time 50m Yield 12 kabobs. Number Of Ingredients 15 Steps:
Whisk together vinegars, pepper jelly, mustard, salt and pepper. Gradually whisk in 1/3 cup olive oil until blended. Add peaches, minced onion and chutney., Cut chicken into 1-in. cubes and bratwursts into 1-in. slices. Cut peppers into large squares and onion into cubes. Toss with brown sugar bourbon seasoning and remaining oil., On 12 metal or soaked wooden skewers, alternately thread meat and vegetables. Grill skewers, covered, on a greased grill rack over medium-high direct heat, turning occasionally, until chicken is no longer pink and vegetables are tender, 10-12 minutes. If desired, sprinkle with additional brown sugar bourbon seasoning during grilling. Serve with chutney.
More about “bourbon brat skewers recipes”
Time 40m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Soak wooden skewers in water at least 30 minutes before placing on the grill. In a resealable plastic bag or bowl, combine soy sauce, apple juice and hot mustard. Add onions, yellow squash and peppers and refrigerate for one hour. Drain and reserve marinade. Thread bratwurst and vegetables alternately on skewers. Brush with reserved marinade. Grill over medium heat, turn and baste often, until vegetables are soft and bratwurst is cooked, approximately 15 to 20 minutes.
