Tuesday, June 14, 2011

Summer Grilled Peach and Bratwurst Kebabs


If you're from Wisconsin, you've certainly heard of Johnsonville brats.  In fact, you probably cut your first molar on a Johnsonville brat. They're all I ever buy, so when I happened upon this recipe on Facebook (Bobby Deen  recipe video) I thought, "Awesome--A new twist on the traditional brat!" and decided to try it. [This is NOT a compensated review--I'm just doing it for fun, because we liked it a lot! Oh, and for the record, brat rhymes with "cot," not "cat."]


1/2 cup peach nectar*
2 tbls. rice wine vinegar
2 tbls. soy sauce
1 tbls. olive or vegetable oil
1 garlic clove, minced

Other Important Stuff:
5 Johnsonville Original bratwursts
2 green peppers
1 large red onion
3 fresh peaches (not too soft)

First, put the skewers into a pan of water to soak (unless you're a fan of grill fires).

Now, Bobby Deen says to whisk the marinade ingredients together in a bowl, but we 4444s just like to mix our marinades in gallon-size Ziplock bags, so that's what I think you should do. Don't forget to add the garlic.

Prepare the vegetables, brats, and peaches. I just got my camera back after having it held hostage for 30 days, so I'm going to show you what this step looks like.  The brats are cut into fifths.

Green peppers are to be chunked. (See that awesome knife?  I highly recommend you get one for the chef in your house. The Wusthof brand is expensive, but my hero (The Pioneer Woman) recommends them, so I bought one for Mr.4444 for Christmas a few years ago, and it was his favorite gift that year.)

Cut the red onion in big chunks, too.

Place them all in the bag with the marinade, and mix it up to distribute it evenly.

(This is why I like using the Ziplock bag--you can just keep flipping the bag over to move the juice around.)

After about ten minutes, I dumped the marinated goodies into a bowl, because I didn't want to have to dig my hand down in the bag to pull out pieces to put the kebabs together.

Prepare your grill. This is where I get lucky--Mr.4444 is the grillmeister in this house. (I know it's easy;  If you're a grillin' kind of gal, Bravo--I'm impressed, but I like to play the feminine, wimpy role in this regard.)

Grill over medium heat for 10-15 minutes, turning and basting frequently with leftover marinade.

When it comes to grilling kebabs, Mr.4444 recommends using two skewers for each one--It keeps the food from spinning around the sticks and allows for more even cooking that way. (I'll keep that in mind for next time.)

In case there is any doubt, these kebabs were delicious. You Southerners out there might have grilled peaches all the time, but we were grilled-peach virgins before tonight. Wow! They're really, really good!

I dedicate this post to Mr.4444, who burned his fingers repeatedly during the grilling of these fine brats, due to having to spin the skewers and flip individual brat pieces that didn't cooperate. What a guy--I love that man.

*I used apricot nectar, because it's the closest thing I could find, and although I only needed a half-cup, it came in a little six-pack. I figure I'll use the rest of it in other marinades.

P.S. Mr.4444 ate his brat bites with a little ketchup on the side. I ate mine without. We were both very happy.

To see the recipe without all the commentary, click here (but make sure the ingredients are listed correctly--I notified Johnsonville of the mistake, but I'm not sure when they'll get a chance to fix it). It should say 1/2 cup (not 1/4 cup) peach nectar, and the oil is missing from the ingredients list. (I watched the video to get the ingredients straight.)
blog comments powered by Disqus