Feeling lazy but still wanting to fire up the grill? Whip up these super tasty grilled honey mustard beer brat bites. Boiled in beer, seared on the grill, and coated with a lip-smacking honey mustard glaze, these might not be the prettiest snack, but trust me, your tummy won’t care!
This is the last installment of the “Jason Shouldn’t Have Been Allowed to Go Alone to the Grocery Store” series. If you haven’t been reading up on this, make sure you catch the other installments including grilled beer brats and beer brat chili where Jason was left to his own devices at the store and came home with several packages of beer brats. I love beer brats as much as the next person, but holy cow! Help me out here!
The good thing that came out of this was that the recipes ended up being some new familiy favorites, including these grilled honey mustard beer brat bites, and Jason had his lunches made for the week! It ended up being a win/win but I will be more cautious in the future when I ask him to pick me up something from the store.
🛒 Ingredients
- Beer brats
- Beer
🥣 Honey Mustard Sauce
- Brown sugar
- Dijon mustard
- Horseradish mustard
- Honey
- Cornstarch
- Cold water
🔥 Grilling Instructions
👉Step 1: Set up the grill for indirect heat at 350°F. On the Big Green Egg, I used the plate setter. On a gas grill, turn off the center burners.
👉Step 2: Add two bottles of your favorite beer to a cast iron skillet and place it on the grill. When the beer starts to boil, add the brats.
👉Step 3: Cook the brats for 20 minutes or until they are cooked through.
👉Step 4: It’s time to get that nice sear on the brats. Remove the cast iron skillet and plate setter. With the grill now set up for direct heat, place the brats directly on the grate and cook at 350°F for another 3 minutes. Turn them over and grill the other side.
You now have nice, fully cooked and seared beer brats!
🥣 Sauce Instructions
The sauce is so easy to make and just simmers for a bit on the stove.
👉Step 1: Combine beer, brown sugar, and mustards in a pot over medium-high heat, stir well and bring to boil. Then turn it down to simmer for 10-15 minutes.
👉Step 2: In a small bowl mix the 4 tablespoons of cornstarch with 2 tablespoons of cold water and pour into the beer and mustard mixture. Once it starts boiling, cook for 1 minute stirring constantly with a whisk. The sauce will thicken nicely.
👉Step 3: When the brats come off the grill, slice them up, toss them in the honey mustard sauce, and serve.
The only drawback to this recipe is that it is not pretty! I was so bummed as I wanted the photos to show how delicious they were.
🍽️ Serving Options
Depending on what kind of function you are attending, you can do the following:
📌Serve them right from the stovetop.
📌Add toothpicks to each one as shown in the photos and arrange on plates or platters.
📌Add the whole mixture to a small crockpot and turn down to low and guests can help themselves from the crockpot. This is a great option if you are taking them somewhere like a potluck at a football party or a work potluck lunch.
📌Serve these over a small bed of rice or pasta.
📌Roast or grill some vegetables and once they are done, toss the entire mixture with the vegetables. Everything will be lightly coated and you have a complete meal ready. We love using grilled roasted root vegetables for this!
💡 Recipe Tips
Meal prep is easy!
✔️Grill the beer brats and put in the refrigerator for the next day to add to the honey mustard sauce.
✔️Prep the honey mustard sauce ahead of time and combine with the brats when you are ready to serve.
✔️Simply measure everything out and prep the pans and utensils so when it’s time to pull this together, it comes together quickly. That sounds silly, but it sure does save you time when you are trying to grill!
✔️Substitute the brats for another sausage, like kielbasa. I am not sure I would try the Italian flavored as I think it might taste “off” with the honey mustard sauce, but hey, who knows!
Grilled Honey Mustard Beer Brat Bites
Ingredients
- 1 lb beer brats
- 12 oz beer
- 3/4 cup brown sugar
- 3 tbsp dijon mustard
- 1 tsp horseradish mustard
- 2 tsp honey
- 4 tsp cornstarch
- 2 tbs cold water
Instructions
Grilling Beer Brats
- Set up the grill for indirect heat at 350 degrees and add two bottles of beer to a cast iron skillet. Bring it to a boil. Note: Try to avoid highly flavored beers and keep with a standard IPA, Wheat, or Blonde.
- Add beer brats to the skillet and cook the brats in the beer until they are cooked through (about 20 minutes).
- Remove the skillet and set up the grill for direct heat. Remove the brats from the beer and place directly on the grill grating to get a nice sear. It took about three minutes on each side.
Honey Mustard Sauce
- While the beer brats are on the grill, combine beer, brown sugar and mustards in a pot over medium high heat. Bring to a boil. Lower heat to a simmer and allow to simmer for 10-15 minutes. Whisk the contents well to keep smooth.
- After 10-15 minutes, whisk together the cornstarch and water together and pour into beer/mustard mixture. Bring it back to a boil and cook for about 1 minute. Stir constantly and sauce will thicken.
- Add sliced beer brats to the beer/mustard mixture and combine.
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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