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Beer Brats with Chutney and Sauerkraut

By: Bob Evans®  
"Grilled beer brats served on a bed of sauerkraut with a side of zesty chutney."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 103 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 5 servings
 

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

  1. Simmer Bratwurst in 1/2-cup water for 15 minutes, turning occasionally and adding more water if necessary. Remove from skillet. Preheat grill to medium heat. In small bowl, combine mustard, garlic, rosemary and vinegar. Brush to cover bratwurst. Grill bratwurst until internal temperature is 160 degrees F, about 5 to 10 minutes.
  2. To make Mustard Chutney, combine chutney, mustard, onion and celery. Heat sauerkraut in saucepan or microwave oven until hot. Serve bratwurst on top of sauerkraut with Mustard Chutney on the side.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 406 | Total Fat: 27.9g | Cholesterol: 57mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 9, 2009 by melecoz 
I used a tomato peach chutney made with white peaches, and the balance of sweet from the... MORE

 
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