I glanced into the fridge while trying to think of something for dinner, and noticed that I had a few bratwurst leftover from a recent cookout. I was going to just slice them and serve them with some spicy mustard for dipping, but I wanted something a bit more… different. So I added them to some portobella caps along with a few other goodies. I served these bratwurst-stuffed mushrooms as a main dish, but you could size them down, using smaller mushrooms, and serve them as appetizers.
To make these bratwurst-stuffed mushrooms even more incredible, grill them over indirect heat on a cedar plank that has been soaked in water ahead of time for 30 minutes. The cedar really adds an amazing flavor. You can also substitute other types of sausage, like andouille (my favorite), Spanish chorizo, or smoked sausage.
My Buffalo chicken stuffed mushrooms are good too! Give them a try!
- Leftover cooked bratwurst cut into 1/2" thick pieces
- Mushrooms stems removed
- Cheese shredded (I used pepper jack)
- Pickled jalapeno slices optional
Fill insides of mushrooms with the bratwurst.
Top with cheese.
Cook on grill over indirect heat until mushrooms start to soften, about 15 minutes. Alternatively, you can cook them in a 350 F oven.
Serve topped with jalapeno slices.
These are the most amazing grilled bratwursts I’ve ever had. They get an incredible taste boost from simmering in a combination of apples, onion, and beer. They grilled up unbelievably tender and juicy. Topping them with a beer cheese sauce and kraut resulted in the perfect bite time after time. There’s no reason to make brats any other way.
This recipe comes from Jeff Mauro, one of the TV chefs on the Food Network. We really enjoy watching Jeff’s show, Sandwich King. He makes really great food, all of it easy enough for even the most casual home cook, and he’s funny to boot.
Also try my classic brat burgers.
- 3 medium Granny Smith apples peeled, sliced thin
- 1 Vidalia onion sliced thin
- 2 cans lager beer
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 bratwursts
- 8 large hot dog buns toasted
- Beer Cheese Sauce see below
- 2 cups sauerkraut well drained
- Dijon mustard
- Pickled jalapenos
Place the apples, onion, beer, salt and pepper in a large pot over medium-high heat.
Simmer until the apples and onions are soft.
Add the bratwurst and let simmer 5 minutes per side.
Remove the brats to a plate. Reserve the braising liquid for the beer cheese sauce.
Grill bratwurst 5-6 minutes per side.
Serve bratwursts on buns, topped with the cheese sauce, kraut, Dijon mustard and jalapenos.
For the Beer Cheese Sauce
pound Velveeta cheese, cut into cubes
tablespoon Dijon mustard
/2 cup, or more, beer braising liquid
Place the cheese and Dijon in a medium saucepan over medium heat.
Stirring often, let the cheese melt and combine with the mustard.
Add the beer braising liquid. Whisk all ingredients together, adding more liquid if the sauce is too thick. It should be a little thick, enough to just stick to the back of a spoon.
I made this idea for a bratwurst bath up. I have no idea who or what influenced the idea, but I use this technique any time I grill bratwursts. Other than the beer, butter and onions I have no real recipe for this. Bell peppers/ Sure! Serrano peppers? Heck yeah! Whatever!
I should add that the leftover vegetables (if you have any) are also really great on top of hot dogs or hamburgers. I leave in or take out whatever vegetables I have on hand… you don’t have to make this exactly as it is written. I also like adding jalapeno, but I’ll leave it out depending on the crowd.
Also try my kraut-stuffed sausages. Yep, the kraut is inside!
Servings 3 -4
- 1 sweet onion Vidalla is best, halved, sliced thin
- 1 red bell pepper seeded and sliced thin
- 1 green bell pepper seeded and sliced thin
- 2 jalapenos seeded and sliced thin
- 1/2 stick unsalted butter
- 1 bottle beer
- Salt and pepper
- Crushed red pepper flake to taste
- 1 package bratwurst sausages
- 1 package brat rolls
Combine all but the sausages, rolls and mustard in a large saucepan or disposable aluminum pan.
Place over medium heat (I prefer to do this on the grill) and let simmer for at least 30 minutes or until the vegetables start to get tender. You want them to still have a little bite.
Add the sausages and simmer for another 8-10 minutes or until done.
Remove sausages to a grill over medium-high heat. Sear on all sides.
Serve brats on rolls slathered with mustard.