Smoked Brat Kabobs
If you’re looking for a recipe to bring summer to your table year round, this is it.
Recipe and photo courtesy of Johnsonville Sausage. For more information, visit Johnsonville.com.
1⁄2 cup soy sauce
1⁄4 cup frozen apple juice concentrate, thawed
3 tablespoons hot mustard
1 package (14 ounces) Johnsonville Smoked Brats
2 medium sweet red peppers, cut into 1 inch pieces
1 medium green pepper, cut into 1 inch pieces
1 medium yellow summer squash, cut into 1⁄2 inch pieces 1 medium onion, cut into wedges
In a resealable plastic bag or bowl, combine soy sauce, apple juice concentrate and hot mustard for marinade. Add vegetables. Seal bag or cover container; refrigerate for one hour.
Drain and reserve marinade.
Set the EGG for direct cooking at 350°F/177°C.
Thread sausage and vegetables alternatively on Big Green Egg Flexible Skewers. Brush with reserved marinade.
Grill on EGG for 15 to 20 minutes or until sausage is hot and vegetables are crisp-tender, turning and basting frequently with reserved marinade.
Serve immediately. Makes 4 servings.