Monday, July 25, 2011

Grilled Bratwurst & Pierogies

I saw this in the Food Network magazine and immediately knew we would love it. My only complaint is I should've waited to cook it on an outdoor gas or charcoal grill. Currently we live in an apartment so I used our griddler machine which can go from a panini press to a flat top griddle as well as a flat top grill. Although it tasted great, it took a lot longer to make than expected since the temperature of an indoor grill is lower and my grilling space was very limited. I used Brawrust instead of Kielbasa and I added zucchini to try and make it a little healthier. This dish is a German / Polish girl's ideal dinner :)

Adapted from July / August Food Network Magazine

1 Package Johnsonville Brats - Beer n' Bratwurst
1 Package Mrs. T's Frozen Potato and Cheddar Flavored Pierogies
2 Tbsp Whole Grain Mustard
2 Tbsp Apple Cider Vinegar
1 Large White Onion - Cut into Chunks
1 Large Zucchini - Sliced Thin
1/4 Cup Roughly Chopped Fresh Parsley
1/4 Cup Olive Oil
Pam Grilling Spray
Prep all of your veggies (Onion & Zucchini). Preheat your grill to medium for an outdoor grill or high / sear for an indoor grill. Spray with Pam for grilling. If you are using the indoor griddler I suggest defrosting your pierogies in the microwave on a shallow dish with a little bit of water, if you are not you can put them directly on the grill frozen when directed. Put the bratwurst, onion and zucchini on the grill, seaon everything with salt and pepper. While they are cooking you can make the dressing and chop your parsley.
In a large bowl whisk together the mustard and apple cider vinegar. Slowly add the olive oil whisking until smooth and well combined. Cook the veggies for about 10 minutes, flipping once half way through. When they are tender put them aside. Keep an eye on the brats turning them every few minutes to make sure the pink middle is gone, they are plump and have grill marks on all sides. Re-spray the grill with Pam and add the pierogies. If you are outdoors and the pierogies are frozen close the top of the grill and let them cook for 10-12 minutes, flipping them half way through.
By now your brats should be done cooking so take them off the grill and let them rest for 2-3 minutes before you slice them into pieces. Once the pieorgies are finished cooking they will be crisp on the outside and have grill marks. Transfer everything into the large bowl with the mustard vinegar dressing, sprinkle with parsley. Toss well to coat all veggies, brats and pieorgies with the dressing. Serve immediately in shallow bowls, maybe even with a cold beer!!


  1. This looks delicious! I got a pack of fancy brats on sale at the opening of a new grocery store and had no idea what to do with them that didn't involve slapping them in a bun. Funny thing is, I have a stack of 2011s FN magazines and never even look at them anymore.

    Thanks for the recipe!

  2. Looks yummy. I just got a package of tiny brats from Aldi, so I may try making this with them. Thanks for sharing on Foodie Friends Friday.

  3. I love the idea of zucchini with sausage. It does lighten it up a bit. Thanks for being party of Food of the World.

  4. oh you're making me want to pull my grill out of storage! I have so much zucchini from my garden this year, I love finding new ways to eat it.


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