Sausage Kabobs - grilled indoors or outside, kabobs are always a great meal!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
- 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: 2.8% | Calcium: 1.5% | Iron: 0.8%