Bratwurst Kabobs

Sausages are ready-made for skewering and cooking over an open flame. This is a simple one using bratwurst. It comes from Klements, one of the premier bratwurst and hot dog makers in
bratwurst central, Milwaukee.

Makes 4 kabobs

Ingredients

• 8 (1 pound packaged) precooked bratwursts
• 1/2 cup soy sauce
• 3 tablespoons spicy mustard
• 1/4 cup apple juice
• 2 medium red peppers, seeded and cut into 1” pieces
• 1 medium yellow squash, cut into 1/2″ cubes
• 1 medium yellow onion, cut into wedges
• 2 tablespoons olive oil
• 4 metal skewers

Preparation

1. In large, resealable bag, combine the soy sauce, apple juice, and mustard; add peppers, yellow squash, and onions. Seal bag and refrigerate for one hour.
2. Heat olive oil in a heavy skillet, place bratwursts in skillet, and heat. When the brats begin to brown, add a little water so they do not burn.
3. Remove brats from package and slice each brat into 5 equal pieces. Thread brats onto skewers, alternating with the vegetables. Brush brats and vegetables with reserved marinade.
4. Grill over medium heat until vegetables are tender and brats are golden brown, turning and basting frequently with marinade.

Used with kind permission from Klement’s Sausage Company.

Reprinted with permission from “Man Bites Dog: Hot Dog Culture in America,” Bruce Kraig.