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.
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.
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.
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.