Hot Tub Brats
Hot Tub Brats
Makes 4
15 min.
active cooking time
45 min.
total cooking time
Kowalski's Fresh Cheese Curd Brats are simmered in your favorite beer alongside charred bell peppers, onions and jalapeños. The result is a rich, flavorful brat infused with smoky vegetables, gentle heat and the creamy bite of cheese curds.
Ingredients
A note about gluten: When made with gluten-free broth instead of beer and served on gluten-free buns, this recipe is gluten free.
1
disposable foil pan (9x9"), for "hot tubbing"
1
Minnesota Grown red bell pepper, sliced into ½" strips
½
white onion, sliced into ½" strips
2
Minnesota Grown jalapeño peppers, seeded and sliced into ½" strips
4
Market Sausages Fresh Cheese Curd Brats
16 oz.
beer (your choice)
4
Kowalski's Hot Dog Buns (from the Bakery Department)
- garnishes, to taste (optional): Kowalski's Classic Ketchup, Kowalski's Mustard and sliced Minnesota Grown jalapeño peppers
Directions
- Preheat grill to high heat; clean grill grates.
- Place pan on grill over indirect heat.
- While pan warms, place pepper and onion strips directly on the grill grates over direct heat; char for 3 min. per side. Transfer vegetables to foil pan.
- Grill brats over direct heat until lightly browned (about 2 min. per side); transfer to pan.
- Slowly add beer to pan so it does not foam over sides. Cook brats and vegetables, lid down, until brats are cooked through (about 30 min.).
- Transfer brats to buns; top with peppers, onions and desired garnishes.
Tasty Tips:
- You can substitute chicken or vegetable broth for the beer in this recipe.
- Use a 9x13" pan when doubling this recipe.
- Minnesota Grown products are fresher by miles, which is why we recommend them in this recipe. When local options are unavailable, fresh produce grown elsewhere may be used.
