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.
Nutritional:
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