Festival Classic Snack: Smoky Firecracker Brats

Allergens

Contains gluten, wheat, and dairy.

Ingredients

• 1. 6 beef and pork bratwurst sausages 2. 1 large red onion, peeled and sliced into thick rings 3. 1 cup sauerkraut 4. 4 large soft pretzels, halved 5. 4 tbsp unsalted butter, melted 6. 1 tsp caraway seeds 7. Salt and pepper, to taste 8. 2 tbsp vegetable oil 9. 2 tbsp brown sugar 10. 2 tbsp apple cider vinegar 11. 1 tbsp honey mustard 12. 1 tbsp Worcestershire sauce 13. 1 tsp smoked paprika 14. 1/2 tsp red pepper flakes (optional)

Instructions

1. Preheat a large skillet over medium heat.
2. In a small bowl, combine brown sugar, apple cider vinegar, honey mustard, Worcestershire sauce, smoked paprika, caraway seeds, salt, and pepper. Mix well to create the firecracker glaze.
3. Add vegetable oil to the preheated skillet.
4. Place bratwurst sausages in the skillet and cook for 5 minutes, turning occasionally until browned on all sides.
5. Reduce heat to low, cover with a lid, and let the sausages cook slowly for another 10 12 minutes or until fully cooked through.
6. In a separate pan, toast the sliced red onion over medium heat for about 3 minutes until softened and slightly charred.
7. Brush both sides of pretzel halves with melted butter and sprinkle with caraway seeds. Place them in the oven at 350°F (180°C) for 4 5 minutes or until golden brown.
8. Transfer cooked sausages to the pan with onions, add sauerkraut, and toss with the firecracker glaze. Cook for another 2 minutes, stirring occasionally.
9. To serve, place two halved pretzels on a plate and top them with one bratwurst sausage, charred onion rings, and a generous scoop of sauerkraut.

Chef’s Insight

The secret to this dish is slow cooking the sausages until they're tender, ensuring that the flavors really come alive with each bite.

Notes

Be sure to monitor the temperature of the sausages closely to ensure they are cooked through for food safety.