Spicy Jalapeno Beer Glazed Brats and Metts spice up your summertime grilling with this easy to make glaze.
Spicy Jalapeno Beer Glazed Brats and Metts
By Sue Lau | Palatable Pastime
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Spicy Jalapeno Beer Glazed Brats and Metts is my recipe of the day. This is a wonderful recipe I worked up to use some beer and sausages. And I used precooked bratwurst and mettwurst. Although you could easily use any type of smoked polish sausage or smoked sausage.
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Cincinnati Mettwurst
The mettwurst is kind of a Cincinnati thing. Metts are quite a bit like knockwurst or dinner sized franks (the big short fat ones). And I am sure there are lots of different local meats in your area. You should visit your butcher to sample a few and give them a try! Not only are they versatile, but very tasty.
The ingredients may seem odd but they are intuitive for me. As well, the jelly provides a complex, sweet/sour character to the sauce. And the hoppiness of the beer really makes the wursts shine. Plus the jalapenos add that extra little bite which gives just the right touch.
I think they are perfect for any rained out cookout where you *had* planned to cook your sausages out on the grill. Or even if you want to whisk together the sauce and have it simmer in a pan on top of the grill. You know- next to your bbq saucepan, making for an easy finished item that will be just a bit different from your other barbecued items.
Jalapeno-Beer Glaze
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Spicy Jalapeno Beer Glazed Brats and Metts
Spicy Jalapeno Beer Glazed Brats and Metts
Ingredients
- 28 ounces precooked or smoked bratwurst (mettwurst or other smoked sausages)
- ½ cup sliced onion
- ½ colored bell pepper (sliced)
- 2 tablespoons butter
- 3 cloves garlic chopped)
- 12 ounces room temperature lager beer
- ¼ cup red jalapeno jelly
- ¼ cup honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon chipotle pepper (ground powder)
- Hot dog buns or sandwich rolls
- Sliced pickled jalapenos (optional topping)
Instructions
- Grill bratwurst until hot and juicy; keep warm.
- Heat butter in a large skillet and add sliced onions and sliced peppers; cook until translucent.
- Stir in garlic, cook until fragrant.
- Whisk in the beer, jelly, honey, vinegar, and ground chipotle pepper; simmer until reduced by about half.
- Add sausages to pan and coat them in the glaze, then cover and simmer over low heat until glaze thickens and clings to sausages (about 15-20 minutes).
- Serve glazed sausages on buns or rolls with pickled jalapenos and pepper/onion mix from the pan as toppings.
Notes
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