Bratwurst Pierogies In Honey Mustard Sauce Recipes

HONEY MUSTARD BEER BRATS (CROCK POT)

Steps:

• Place half of the bratwurst in the bottom of a 5 quart slow cooker.
• Arrange half of the green pepper, red pepper, and onion over them. Layer the remaining bratwurst over the top, and top with the remaining red and green bell peppers and onion. Throw in the garlic and bay leaves.
• In a separate bowl, mix together HALF of the honey mustard sauce, liquid smoke and beer.
• Pour into the slow cooker. Add more beer if necessary to cover everything in the pot. Cover, and cook on Low for 4 to 5 hours.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Remove bratwurst from the slow cooker, but leave onions and peppers inside. Place bratwurst on the grill and baste with some of the remaining honey mustard sauce. Turn occasionally until slightly charred.
• Place bratwurst on rolls, and use tongs to pull out a few of the onions and peppers from the slow cooker and drape them over the sausage.

OKTOBERFEST BRATS WITH MUSTARD SAUCE

Steps:

• For sauce, mix first five ingredients. Cut each bratwurst into thirds; thread onto four metal or soaked wooden skewers., Grill brats, covered, over medium heat until golden brown and heated through, 7-10 minutes, turning occasionally. Serve with sauerkraut and sauce.

HONEY-MUSTARD BRATS

Steps:

• In a small bowl, mix mustard, honey, mayonnaise and steak sauce., Grill bratwurst, covered, over medium heat 15-20 minutes or until a thermometer reads 160°, turning occasionally; brush frequently with mustard mixture during the last 5 minutes. Serve on buns.

BRATWURST & PIEROGIES IN HONEY MUSTARD SAUCE

Steps:

• 1. Grill or Bake the Bratwurst until fully cooked about 30-35 minutes, then diagonally slice into about 2-inch pieces; set aside.
• 2. Meanwhile, mix thoroughly, the mustard, apple cider vinegar, 1 Tbsp. of olive oil, and honey.
• 3. Heat 1 Tbsp. oil in a large frying pan. Add Onions and cook for 10 minutes on medium heat until onions brown and caramelize.
• 4. Add remaining 1 Tbsp. oil and pierogies; cook until well browned and heated through. Add meat and cook with pierogi and onions for two more minutes until well mixed and heated through.
• 5. Remove from heat and toss with fresh parsley and honey mustard until everything is well coated. Garnish with a bit more fresh parsley if desired and serve.