Sauce 'n brats!

Sausage Kabobs

Sausage Kabobs - grilled indoors or outside, kabobs are always a great meal!
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 93kcal
Author Souper Chef Deb from Bowl Me Over


  • 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, etc. and I recommend using yams or potatoes - however they need to be cooked first to fork tender.


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


Calories: 93kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 147mg | Potassium: 116mg | Sugar: 1g | Vitamin C: 2.3mg | Calcium: 15mg | Iron: 0.1mg