How To Make Beer Brats Hot Tub with Dill Pickle Relish
Beer brats hot tub consists of brats soaked in a sizzling hot beer bath. It’s then served warm with a delicious pickle relish for a more flavorful meal.
Serves:
Ingredients
- Original Johnsonville Brats
- 2canslight beer
- 2tbspbutter
- 1splashdill pickle juice,optional
- 2white onions,sliced
- red bell peppers,optional
- green bell peppers,optional
For Dill Pickle Relish:
- 2tbspwhite onion,diced
- 1½cupsdill pickles,chopped
- 1½tspsugar
- 1tbspgrainy dijon mustard
- ½tsppaprika
- ½tspdry mustard
- salt and pepper,to taste
Instructions
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Preheat the grill to medium-low.
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Place a disposable 9×11-inch foil pan on the grill.
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Add the beer, butter, pickle juice, and onions. Set off to one side of the grill to simmer and cook.
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Place the Johnsonville brats on the grill, then cook for 15 to 20 minutes.
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Lightly coat the outside of the bell peppers with olive oil.
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Grill the peppers, slice them, then add them to the hot tub.
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Once grilled, add the cooked brats to the hot tub, then set aside for them to stay hot.
Dill Pickle Relish:
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Chop the onions in a mini food processor.
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Add the pickles, then pulse a couple of times.
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Add in the sugar, mustard, paprika, dry mustard, salt, and pepper, then pulse to desired texture.
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Serve brats with dill pickle relish, and enjoy!
Nutrition
- Calories:Â 180.39kcal
- Fat:Â 1.62g
- Saturated Fat:Â 0.95g
- Trans Fat:Â 0.06g
- Monounsaturated Fat:Â 0.42g
- Polyunsaturated Fat:Â 0.11g
- Carbohydrates:Â 15.93g
- Fiber:Â 0.84g
- Sugar:Â 1.34g
- Protein:Â 2.12g
- Cholesterol:Â 3.82mg
- Sodium:Â 920.72mg
- Calcium:Â 35.80mg
- Potassium:Â 162.42mg
- Iron:Â 0.31mg
- Vitamin A: 15.40µg
- Vitamin C:Â 1.68mg
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