Root Beer Brats
Here's an easy recipe that's versatile, too. Serve the saucy brats over rice for one meal and have them on buns the next. For extra punch, add a splash of root beer concentrate to the sauce. —Pam Thompson, Girard, Illinois
Ingredients
- 1 can (12 ounces) root beer
- 3 tablespoons cornstarch
- 3 teaspoons ground mustard
- 3 teaspoons caraway seeds
- 10 uncooked bratwurst links
- 1 large onion, coarsely chopped
- 1 bottle (12 ounces) chili sauce
- 10 hoagie buns, toasted
- Thinly sliced red onion, optional
- Prepared mustard, optional
Reviews
Wow !! GREAT flavor!! My 93-year-old dad who usually likes semi-spicy foods thought it was a little too spicy. I used just plain brats. However, I, who do not like Thai "spicy" foods really enjoyed this recipe! Could not really taste the root beer. However, it probably gave the brats a dark-color look (almost like moose meat). I found the resulting taste very flavorful. I used a popular Thai sweet chili sauce. Yes, you notice the heat a little, it kept you awake while eating it -- you do not doze off when eating this; but NOT over-powering heat at all. Really, really flavorful taste. I will do this again without reservation. I used just a touch of mustard on the final brat, and spooned just a little of the sauce inside the bun before serving. I used just half of a red onion. Yes, low-heat cook for 7 hours.
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