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Brat Kabobs with Bacon Onion Dipping Sauce

Author: Debra ~ Bowl Me Over
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Ingredients

Brats

  • 1 package brats (I recommend Johnsonville Brats)
  • 1 12 oz . bottle of beer
  • 1 yellow onion cut into wedges
  • 1 clove garlic chopped
  • 1 cup water

Vegetables for skewering

  • bell pepper
  • onion
  • zucchini
  • mushrooms

Bacon Onion Sauce

  • 6 slices thick cut bacon , cut into lardons
  • 1 yellow onion , chopped
  • 2 cloves garlic , minced
  • 1 12 oz . bottle of beer - recommend a lager
  • 1 14.5 oz . can of chicken broth
  • 2 1/2 tablespoons of sugar
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons butter
  • 2 tablespoons flour

Instructions

  1. If using potatoes or yams, bake the yams until they are fork tender.
  2. If using baby red potatoes, boil them, again until they are just fork tender. Allow to cool.
  3. Next braise the brats.
  4. Add the brats to a deep frying pan set on medium heat.
  5. To the brats add the beer, onion, garlic and water.
  6. Bring to a boil & reduce to simmer.
  7. Occasionally turn the brats.
  8. Cook them for 30-45 minutes until they are completely cooked thru. Braising them will keep them juicy and flavorful.
  9. While the brats are cooking prepare the vegetables for the kabobs. Cut them into equal size pieces and set aside.
  10. Assemble the brats and grill basting with Bacon Onion Sauce.

Bacon Onion Sauce

  1. Chop the bacon into lardons and place them in 2 qt. sauce pan over medium heat to render out some of the fat.
  2. While the bacon is cooking, chop one onion & mince a clove of garlic.
  3. When the bacon is brown, drain off the fat and add the onion and garlic to the pot.
  4. Sauté for 5 minutes or until the onion is soft.
  5. Add the remaining ingredients, beer, chicken broth, sugar, apple cider vinegar, salt, pepper & red pepper flakes.
  6. Bring to a boil, then reduce the heat to low or medium low - you want to keep it at a low bubble (not boil) and simmer for 15 minutes, stirring occasionally.
  7. Mix together the butter & flour with a fork until it is completely incorporated.
  8. After 15 minutes, stir it into the sauce and cook for an additional five minutes and the sauce will be complete.
  9. Use 1/2 cup of the sauce to baste the kabobs during grilling.
  10. Also serve the sauce alongside the kabobs at the table. This will make about 3 cups of sauce - plenty to share!

Recipe Notes

For the veggies, I recommend using yams or potatoes - however they need to be cooked first to fork tender.