Boozy Grilled Brats with Apples, Jalapeños and Onions
These brats were grilled to perfection over red-hot Jealous Devil Charcoal on the Big Green Egg. Chopped onions, fresh jalapeños, and apples sizzled in a white wine bath, letting the brats soak up all that flavor. Then, a quick sear over direct heat for those perfect grill marks. Serve them up in a bun, piled high with the wine-soaked onions, jalapeños, apples, and a generous dollop of Herbst’s Spicy Pub Mustard. These are next-level brats!
Ingredients
- 6 Bratwurst
- 2 tbsp unsalted butter
- 1 yellow onion, diced
- 1 Granny Smith apple, cored and diced
- 2 jalapeños, seeded and diced
- 1 ½ cups white wine
Instructions
- Preheat grill to 400℉, direct heating
- Place cast iron skillet on grill to preheat.
- Add butter to cast iron skillet, and melt
- Add onions and apples to skillet, and cook for about 10 minutes.
- Add jalapenos, brats and wine. Braise brats in skillet for about 10 minutes, turning halfway.
- Remove brats, and place directly on the grill, sear on both sides. Allow the onion, jalapeño and apple mixture to continue simmering.
- Remove brats, and onion/jalapeño/apple mixture from grill. Toast buns slightly, then add brats, top with onion/jalapeño/apple mixture, Garnish with fresh jalapeño slices, and your favorite dijon/pub mustard.
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