Bratwurst Kabobs with Bacon Onion Dipping Sauce

Brat Kabobs – Beer braised bratwurst skewered with your favorite vegetables and a bacon onion dipping sauce to make them utterly exquisite.

Today I have a guest blogger, Debra from Bowl Me Over. We’ve decided to do a blog post swap, so today she’s featured here and my recipe will be featured on her site Tuesday.  I absolutely love Debra’s recipes. Hope you enjoy this one as much as I have. Without further ado, here’s Debra….

I am honored to do a blog swap with my friend Michelle.  I’ve been following The Complete Savorist for nearly a year – Michelle and I been blogging about the same length of time and am so impressed by her creativity and flare for food!  I’ve also enjoyed following her culinary journey as she has quite the story to tell!  Michelle, thank you for the opportunity to share this recipe on your blog!

I got to thinking about what I’d like to make and after lots of thought decided upon Sausage & Veggie Kabobs with a Bacon Onion Sauce!  Is that a mouthful?  Well just wait until you try it!

First you’ll start with a six pack of beer and by making some brats – now a long time ago I used to live in Wisconsin.  I’ve done more than my share of tailgating and always enjoy a good brat!  I cook them then and now the same way.  You’ll start out by braising them in beer, onions and garlic.

Pretty simple, one bottle of beer, a cup of water, one onion & and two cloves of garlic, allow to simmer on the stove – turn the brats occasionally and braise them for about 30-45 minutes until the brats are fully cooked.  Remove from the heat, discard the liquid and allow them to cool.

Now it’s time to make the sauce – for this you will take six slices of thick cut bacon.  Chop them into lardons and place them in 2 qt. sauce pan over medium heat to render out some of the fat.  While the bacon is cooking, chop one onion & mince a clove of garlic.  When the bacon has browned, drain off the fat and add the onion and garlic to the pot.

Sauté the onions & garlic until they are soft, about five minutes then add in 12 oz. bottle of beer, 1 can of chicken broth and a few more things, sugar, apple cider vinegar, salt, pepper and red pepper flakes.  Cook this over medium heat, keep it at a nice bubble – stirring occasionally, about 20 minutes.  This will allow it to cook down and intensify the flavors.

Oh!  And talking flavors….this is absolutely amazing!  The sauce is killer!  Sweet and sour with the bacon and onion….wow!  At the end you’ll thicken it up with a bit of butter & flour.  That’s it the sauce is done!

Now it’s time to get grilling!  Use whatever your favorite vegetables are – I would recommend trying yams – bake them in the oven first so they are fork tender (don’t overcook!) because the flavors mixed with the brats is sooo good!  Or you can even use baby red potatoes.  That’s quite delicious also!  So, mix with your favorite veg – onions, zucchini, bell peppers, etc.  Skewer them up and and toss them on the grill!

Remove 1/2 cup of sauce use it to baste the kabobs as you grill.  Season them lightly with salt & pepper and that’s it – when you’re done grilling, dinner is ready!  In addition to the kabobs I also grilled some yellow & green squash.  This is a big ol’ platter of deliciousness here!

There is enough sauce for everyone to have at least 1/2 cup each and this will make 6-8 kabobs depending upon the size of the kabobs you assemble.

Grilling up extra veggies is always good to – because you can use them for soups or stews later if there are any leftovers!

The sauce is so packed full of flavor and with the brats, veggies and potatoes it’s the most incredible combination!  I hope you give this a try!

p.s. remember I said to start with a six-pack of beer?  But wait, we only used two bottles?  Well, I was thinking of you….the rest of that six pack is yours to share!  😀

Michelle here,  I hope you loved this recipe by Debra.  If so, please check her on Facebook, Pinterest, Twitter, and Instagram.

Thank you so much for this wonderful post Debra. I appreciate your willingness to guest post on The Complete Savorist.

 

 

 

Thank you for sharing!