View the full post on tailgating at Miller Park with grilling recipes: Salsa Brats, Sassy Sambal BBQ Ribs, Fresh Herb Dip and Fennel Slaw here!
Salsa Brats
Recipe Type: Meat
Cuisine: German/Mexican
Author:
Serves: 5
Brats are a staple food in Wisconsin. This version combines the tradition of cooking brats in beer, with mexican ingredients to add some zip.
Ingredients
- Cooking liquid:
- 1 Can(7 ozs.) Chipotle salsa
- 1 Can (7 ozs.) Salsa verde
- 2 Bottles (12 ozs.) light beer such as Corona
- 1 Lime, quartered
- 1 Fresh jalapeno pepper, sliced
- 14 Ozs. Water
- 1 Medium Onion, sliced
- 1/2 Ea. Sweet red and yellow bell pepper, cut into strips
- 5 Bratwurst sausages such as Johnsonville
- 5 Pretzel buns, split
Instructions
- In a large saucepan, combine all cooking liquid ingredients.
- Add brats to liquid and turn heat to medium low.
- Simmer brats for 30 minutes or until brats are cooked through.
- Transfer brats to a plate and set aside.
- Turn heat to medium high and cook remaining liquid for 30 minutes or until liquid has reduced by half.
- Remove from heat and let cool. Refrigerate mixture until needed.
- Grill brats over medium hot coals until nicely browned.
- Transfer brats to split pretzel buns and top with cooled pepper and onion mixture.
- Serve.