Bratwurst Extravaganza!

Bratwurst Extravaganza!

Our good friends Fonz and Gary, of the cooking channel Cooking with Canes, came up with this recipe for a tailgate. It's been a cookout favorite ever since, especially during tailgate season!

Click here to view the video to this recipe, featuring Fonz at the grill and Gary behind the camera.


4 links of bratwurst
1/2 lb link of smoked beef sausage or smoked keilbasa
1/2 onion, sliced thinkly
1/2 green pepper, sliced thinly
5 cloves of garlic, chopped (appx. half a small head)
2 tbsp olive oil
2-3 oz Fat Cat Mexican-Style Habanero Hot Sauce (appx. half bottle)
8 hot dog buns or potato buns


Heat grill so that half is over medium heat and half is over low heat.

Place bratwurst and smoked sausage over medium heat side of grill and cook slowly, rotating frequently and charring in places, until cooked through.

Place a pot over the low heat end of the grill. When hot, pour in olive oil and then add sliced onions and peppers. Cook slowly until soften and somewhat transclucent. At that point, add in garlic and Fat Cat Mexican-Style Habanero Hot Sauce and stir together until well combined.

Remove sausages from grill and slice into 1/4 inch rings. Add sausages to pot and stir mixture together until well combined. (If pot gets too dry while cooking, add some water or beer to the pot -- mixture should be wet when done but not soupy.)

Cook mixture for 6-7 minutes more so all the flavors meld and then spoon onto hot dog buns and serve. Makes 8 servings.

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