Bourbon Brats

About halfway through summer, and the guys have been getting bored with my usual hotdog/brat/kielbasa presentations.    I've had some Jack Daniels in the fridge for a while, so I decided to give Taste of Home's Bourbon Brat Skewers recipe a try.   

My skewers have gone missing, so I knew that I'd be doing this as a skillet meal.   I also planned to serve it over rice, so I wanted the veggies smaller than 1".   Neither of them eat vegetables, and I don't do mushrooms.   I had yellow, orange and red bell peppers, so I cut half of each into large dice, as well as half an onion.  I upped the sugar slightly, to 4T, they like marinades on the sweeter side.    I used Johnsonville Beef Brats, which are fully cooked, and it made this meal super fast to cook.    Everything went into a ziptop bag and then the fridge for 1 hour.

I heated a skillet to medium and then added the brats/veggies to it.  I kept it moving so that things browned, but did not burn.  I added about 1 to 2T of the marinade and made sure everything was well coated.     It only took about 10 minutes for the brats to be browned and the veggies crisp/tender.   

Totally complaint free dinner, which is rare around here.   I loved the sweetness of the veggies balanced against the marinade.  It went perfectly with rice.   It would also be fantastic in rolls.   Thank you Mary L for this fantastic recipe!
 

Bourbon Brats

Author: Jolene's Recipe Journal

Ingredients

• 1/2 cup reduced-sodium soy sauce
• 1/2 cup bourbon (used Jack Daniels)
• 4 tablespoons brown sugar
• 1 teaspoon seasoned salt
• 1/4 teaspoon cayenne pepper
• 1/2 red bell pepper -- cut into large dice
• 1/2 yellow bell pepper -- cut into large dice
• 1/2 orange bell pepper-- cut into large dice
• 1/2 medium onion -- cut into large dice
• 12oz package Johnsonville Beddar Cheddar beef bratwurst fully cooked links -- cut into 1-inch slices
• 1 pkg Ben's Original Ready Rice- Creamy Four Cheese

Instructions

1. In a large resealable plastic bag, combine the first five ingredients. Add the vegetables and brats; seal bag and turn to coat. Refrigerate for at least 1 hour.
2. Drain and reserve marinade. Heat a skillet to medium, add brats and veggies. Cook, stirring for 2 to 3 minutes. Add 1 to 2 T of reserved marinade. Repeat, until brats are browned and veggies are crisp/tender, about 10 minutes.
3. Serve over rice, if desired.

Notes

Source: http://www.tasteofhome.com/recipes/bourbon-brat-skewers

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Bacon wrapped Beer Brats

Brats with Grilled Corn Relish

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American