Sweet Bourbon Kabobs
Sweet Bourbon Kabobs
These kabobs turned out great. I started off by making a sweet bourbon marinade with bourbon, liquid smoke, brown sugar, and Worcestershire sauce and boiling that down. Dipping the Johnsonville bratwurst into the marinade first I then skewered with a mixture of tomatoes, cubanelle peppers, and red onions. With an occasional brushing of the marinade over the kabobs this recipe is sure to please!
Ingredients
-
1
package
(19 ounces) JOHNSONVILLE® Original Bratwurst
-
2
Cubanelle peppers, medium sized
-
1
medium
purple onion
-
8 to 12
cherry tomatoes
-
6
ounces
Worcestershire sauce
-
1/2
teaspoon
garlic powder
-
1/2
teaspoon
liquid smoke
-
1/2
cup
brown sugar
-
1/3
cup
bourbon (Woodford Reserve for the recipe)
-
1/4
teaspoon
ginger
-
OPTIONAL:
4 cans light beer for pre-boiling brats
REVIEWS
Directions
-
Bring beer to a boil in a pot large enough to partially cook the bratwurst. While that is coming to a boil mix Worcestershire, garlic powder, liquid smoke, brown sugar, bourbon and ginger in a small pot. Let that come to a boil then allow to simmer until the mixture has reduced by 50%.
-
Place brats in boiling beer and flash boil them for about 3 to 5 minutes. Remove and chop each brat into quarters. Dip them into the still simmering bourbon mixture and remove from heat.
-
Chop pepper and purple onion into large enough pieces to skewer and match the size of the brats. Skewer all items in any order you prefer.
-
Take leftover bourbon mixture and use to brush over the kabobs while grilling. Cook on grill for around 10 minutes, basting frequently.
