Just Peachy Johnsonville Smoked Sausage
Ted Reader is an award-winning chef and food entertainer, who’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cook books, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching. Known for his wild hair, pyrotechnic charm and fearless culinary spirit, it’s no surprise that GQ magazine labeled him the “crazy Canuck barbecue kingpin.” The dude just loves to cook!
Quickie Griller!
Just Peachy Johnsonville
Smoked Sausage!
You Need... My World Famous BBQ - Honey Lager Mustard
and Peach and Bourbon Sauce!
Get Ready...
1 oz Jack Daniels Tennessee Whiskey!
1⁄2 cup Honey Lager Mustard!
1⁄2 cup Peach and Bourbon Sauce!
1 pkg. Johnsonville Smoked Brats
or Beddar Cheddar Links
Get Grilling!
• Mix together the Jack, Honey Lager Mustard and Peach and Bourbon
Sauce. Set aside.
• Preheat grill to medium – 350 to 450ºF.
• Grill the Smoked Brats according to package instructions. Using a sharp
knife, make 1⁄2 inch deep crosswise slashes in the top of each Brat about
1⁄2 an inch apart along the length of the sausage. Place the Smoked Sausage
on the upper level of your gas grill or off to the side off the direct heat.
• Baste the Brats liberally with Peach and Bourbon Mustard mixture, close lid
and allow to heat for 5 minutes.
• Remove from grill and serve in toasted buns with your
favourite Brat toppings.
• Serves 4 - 6
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Click here for video transcript
Ted Reader: Quickie Griller Recipe # 5, Just Peachy Smoked Johnsonville Brats. And I tried this is an awesome way, to have your smoked sausage. So we are got a packet of smoked Johnsonville Brats. I like that, all we are going to take 6 brats, and follow the package instruction with your Johnsonsville brat , they say it cook them indirectly, which is very important thing, because you don’t always want to split the casing before they heated through, we are going to quarter these because we want the sauce that we are going to make, to get in to the sausage, low heat because you don’t want them to burn and blister, nothing worse, then I burnt hot dog.
What ever you cook and when it comes sausage just some dogs, take your time, don’t rush them, perfecting the hot dog and sausage, so you know the important part of your barbecue, if you can master that, then you can master anything. Lot of people, too high on the temperature, so you just leave him there. And keep an eye on, and now we are going to make our sauce that goes with this.
Take a little this is the just peachy sauce, so we need little Jack Daniel’s here, 1 ounce for in there, and half an ounce for the chef, oh that’s delicious, half of a cup of my peach and bourbon barbecue sauce, absolutely delicious, and half a cup of my honey lager mustard and whisk that all together, so its nice and smooth incorporated, lets have a look and what is going on over here. Just whirl them nicely like this, when you got the lively shade one the one side okay, and we are going to take our knife, and I am just going to score them half inch, on a buyers, little slashes, okay, and pop it up on the little top shelf, it’s like that. Whats amazing about this brat, its got this great flavour, high in flavour and are all already fully cooked, so you can take them on your picnic, make it for a quick and easy recipe that you can do, you right there with your kids going on a picnic, close the lid, and let them cook for about 2-3 minutes,
And lets have a look, you can see the brats were starting to open up, not just you want but if you want to open up so much that all with juice insides going to flow out, right, you take a just peachy mustard sauce here, and we are going to spoon this, over all the little slashes, and that is just get through right in there.
Just like that, close the lid let them heat up for about only 2 more minutes, and then we ready to serve, oh just take a peep, sauce is turning with all nice and sticky, that’s you what you want, they all are filled with sauce. Now we need a good one, but you don’t have to have the one, is good, onions and some tomatoes and pickles and sport peppers, little bit of shredded cheese, you dress your dogs and sausages and the brats the way you want to do it.
Take a bun, if you want toasted buns, you can toast the buns, put that in, and add couple of sport peppers, Lets turn on side there, few onions turn this side, to I want my red neck, al right so catch up and not a catch up guy, is like lots of onions, then we are going little actually add this peachy sauce, over top like that, and in there you have just peachy smoked Johnsonville brat Quick and easy, nice and simple. Enjoy.
What ever you cook and when it comes sausage just some dogs, take your time, don’t rush them, perfecting the hot dog and sausage, so you know the important part of your barbecue, if you can master that, then you can master anything. Lot of people, too high on the temperature, so you just leave him there. And keep an eye on, and now we are going to make our sauce that goes with this.
Take a little this is the just peachy sauce, so we need little Jack Daniel’s here, 1 ounce for in there, and half an ounce for the chef, oh that’s delicious, half of a cup of my peach and bourbon barbecue sauce, absolutely delicious, and half a cup of my honey lager mustard and whisk that all together, so its nice and smooth incorporated, lets have a look and what is going on over here. Just whirl them nicely like this, when you got the lively shade one the one side okay, and we are going to take our knife, and I am just going to score them half inch, on a buyers, little slashes, okay, and pop it up on the little top shelf, it’s like that. Whats amazing about this brat, its got this great flavour, high in flavour and are all already fully cooked, so you can take them on your picnic, make it for a quick and easy recipe that you can do, you right there with your kids going on a picnic, close the lid, and let them cook for about 2-3 minutes,
And lets have a look, you can see the brats were starting to open up, not just you want but if you want to open up so much that all with juice insides going to flow out, right, you take a just peachy mustard sauce here, and we are going to spoon this, over all the little slashes, and that is just get through right in there.
Just like that, close the lid let them heat up for about only 2 more minutes, and then we ready to serve, oh just take a peep, sauce is turning with all nice and sticky, that’s you what you want, they all are filled with sauce. Now we need a good one, but you don’t have to have the one, is good, onions and some tomatoes and pickles and sport peppers, little bit of shredded cheese, you dress your dogs and sausages and the brats the way you want to do it.
Take a bun, if you want toasted buns, you can toast the buns, put that in, and add couple of sport peppers, Lets turn on side there, few onions turn this side, to I want my red neck, al right so catch up and not a catch up guy, is like lots of onions, then we are going little actually add this peachy sauce, over top like that, and in there you have just peachy smoked Johnsonville brat Quick and easy, nice and simple. Enjoy.
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