This is the third of the experimental Gold'n Plum chicken sausage recipes. I was a little stumped about what to do with chicken bratwurst, other than just grill and eat them!
All of these chicken sausages I received from Gold'n Plump were not pre-cooked in any way, so the challenge, especially with a chicken product of any kind, is to make sure they are thoroughly cooked before you consume them.
I can usually trace back a thought process for how I come up with a recipe, but I have to say I can't recall how this popped into my head, but somehow I knew this would turn out. And really, what a great way to expand your budget, I got 15 kebabs out of one package of brats!
Chicken Bratwurst Kebabs
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| This is the before grilling shot |
1 12 ounce can or bottle of beer (any kind will do)
1 package Gold'n Plump chicken bratwurst
Place brats and beer in a saucepan, and simmer until brats plump and cooked through, about 30 minutes. Leave in pan and let cool completely. Remove brats from beer, and refrigerate until ready to assemble the kebabs.
1 package ranch dressing mix
1/2 cup rice wine vinegar
1/2 cup olive oil
1 teaspoon black pepper
1 each, red, yellow and green bell pepper, cut into chunks
1 pound button mushrooms (larger ones can be cut in half or quartered)
1 fresh pineapple, cut into chunks
Mix together the ranch dressing mix, rice wine vinegar, olive oil and pepper. Place in a one gallon plastic bag, and add peppers and mushrooms. Coat all, and place in refrigerator for 3 or more hours, or overnight. Do not add pineapple to marinade.
When ready to assemble, slice the bratwurst into 1 inch chunks, then arrange peppers, mushrooms, pineapple and bratwurst on skewers. Grill for 5-7 minutes on each side, until browned.
My apologies for the quality of this final picture. Between the smartphone camera and the picnic cocktails, the quality is not the best !
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