Beer Brats with Chutney and Sauerkraut

How to cook Beer Brats with Chutney and Sauerkraut

Ingredients: 1 (19 ounce) package Bob Evans Beer Brats 1/4 cup Dijon mustard 1 clove garlic, minced 1 teaspoon fresh rosemary, minced 1 tablespoon cider vinegar For Mustard Chutney: 1/2 cup Major Grey mango chutney 1/4 cup Dijon mustard 1/4 cup diced onion 1/4 cup diced celery 1 (14 ounce) can sauerkraut

Directions: Simmer Bratwurst in 1/2-cup water conducive to 15 minutes, turning occasionally and adding more water if urgent. Remove from skillet. Preheat grill to medium inflame. In small basin, combine mustard, garlic, rosemary and vinegar. Brush to cover bratwurst. Grill bratwurst until internal temperature is 160 degrees F, roughly 5 to 10 minutes. To make Mustard Chutney, combine chutney, mustard, onion and celery. Heat sauerkraut in saucepan or microwave oven until earnest. Serve bratwurst on top of sauerkraut with Mustard Chutney on the side.


Servings Per Programme: 5

Amount Per Serving

Calories: 401

Total Fat: 25.7g Cholesterol: 57mg Sodium: 2150mg Total Carbs: 21.7g Dietary Fiber: 2.7g Protein: 24g

Prepare time:10 Min

Cook time:20 Min

Ready in:30 Min

Serving in compensation:5 peoples

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