Spicy Mustard Brats with Sauerkraut | Kita Roberts

Time to flex those spatula-flipping forearms and proudly wear that barbecue sauce stained apron like your lucky socks.

It’s full-on, step up the bat, hit a home run, drop the mic and call it a day grill season. Time to flex those burger-flipping forearms and proudly wear that barbecue sauce stained apron like your lucky socks. Time to turn up the heat and add a little spice to the classics. Not all are going to make the cut. Some won’t be able to handle the heat. But for those who do, the cheers of friends and the satisfaction of toughing it out and enjoying the bold flavors is all the prize they’ll need. These Spicy Mustard Brats are going to have you running for more charcoal!

Today we have not just one but 5 delicious recipes inspired by the versatile flavors of El Diablo Hot & Spicy Mustards from some fabulous food bloggers from across the country to celebrate National Grilling Month (May).

It’s time to #GetGrilling

Spicy Mustard Brats with Sauerkraut | Kita Roberts GirlCarnivore.com

Want more Brat and dog inspiration? Try some of my favorite recipes!

If you’ve tried my Spicy Mustard Brats with Sauekraut Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW MEon Instagram @girlcarnivore as well as on Twitter and Facebook.

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In a large skillet over medium heat, melt the butter. Add the onions and peppers and sautee until soft, about 5 minutes. Stir in the brown sugar and El Diablo Jalapeno mustard. Stir in the sauerkraut. Remove from heat.
Make a foil pouch using two sheets of heavy duty foil and fold together the edges. Place the sauerkraut mix in the middle and pinch the edges closed, leaving room for steam.
Preheat a grill to medium-high. Prick holes in the brats.
Arrange the brats over a drip pan on the hot grill. Add the sauerkraut packet and grill, until brats are cooked through, about 20 minutes, flipping once, a little over half way through cook time.
Serve on toasted buns with kraut and extra El Diablo Jalapeno Mustard for those brave enough to try more heat.