Grilled Honey Mustard Brats Recipes

Steps:

• 1. Grill or Bake the Bratwurst until fully cooked about 30-35 minutes, then diagonally slice into about 2-inch pieces; set aside.
• 2. Meanwhile, mix thoroughly, the mustard, apple cider vinegar, 1 Tbsp. of olive oil, and honey.
• 3. Heat 1 Tbsp. oil in a large frying pan. Add Onions and cook for 10 minutes on medium heat until onions brown and caramelize.
• 4. Add remaining 1 Tbsp. oil and pierogies; cook until well browned and heated through. Add meat and cook with pierogi and onions for two more minutes until well mixed and heated through.
• 5. Remove from heat and toss with fresh parsley and honey mustard until everything is well coated. Garnish with a bit more fresh parsley if desired and serve.

Steps:

• In a small bowl, combine mustard, mayonnaise, Worcestershire sauce and celery seeds. Pour 3/4 cup into a large resealable plastic bag; add brats. Seal bag and turn to coat. Refrigerate for 30 minutes. Cover and refrigerate remaining sauce.
• Coat grill rack with non stick cooking spray before starting grill. Drain and discard the marinade. Grill brats, covered, over medium heat for 10 minutes, turning frequently. Baste with 2 tablespoons of the reserved sauce, grill 3 minutes longer.
• Turn and baste with 2 tablespoons of remaining sauce, grill 3-5 minutes longer.or until no longer pink.
• Serve on buns with remaining sauce.

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into the roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.
• Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. Blend the honey and mustard together in a small bowl, pour over the sausages and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks and little pots of ketchup and mustard for dipping.
• Prepare ahead: you can roast the sausages the day before, cool them on kitchen paper and then just keep them in a plastic container in the fridge overnight. Toss in the honey and mustard mix and reheat for 10-12 minutes in the oven before serving.
• Stagger the cooking: heat half the sausages through in half the honey and mustard mix just before your guests arrive, then do the other half just as this first batch runs out.