Who else gets super-excited by the Fourth of July? Hubby’s birthday is two days later, so we always plan a week of fun.
Of course, there is lots of grilling involved. Nothing says Fourth of July more than fireworks, grilling, and time by the pool.
On our grill this year will be the #1 American brand of Brats, Johnsonville. With dozens of varieties of grillers, bratwursts, and sausage Johnsonville makes it easy and delicious to up your grilling game. It is the perfect way to kick boring burgers to the curb! Since all the flavors are packed in the Bratwursts, it is such a simple and easy party solution that frees me up to enjoy the festivities.
There are so many different varieties to choose from including Firecracker Bratwurst, Original Brats, Beer ’n Brats, Cheddar Brats, Chipotle & Monterey Jack, Irish O’Garlic Links, Hot ’n Spicy, Grilling Chorizo, Cheddar Cheese and Bacon, Fresh Polish Kielbasa, Hatch Chilli and Buffalo Bleu Brats. There is truly something for everyone.
As great as the Brats are, I like to take things to the next level with this Smokey Mustard Sauce. It is so easy to make and can be made ahead. I love that it adds a touch of heat without being too hot for the kids. This sauce is unbelievably addictive and you will find yourself wanting to put it on everything. Feel free to adjust the sweetness and heat to your personal taste.
As you are planning your Fourth of July festivities, don’t forget to step up your grilling game with Johnsonville. Visit the Johnsonville Website for inspiration and connect with them on Facebook, Instagram and Pinterest.
Brats with Smokey Mustard Sauce
- 1/2 cup yellow mustard
- 2 tablespoons honey
- 1/3 cup apple cider vinegar
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon fresh ground black pepper
- pinch of cayenne pepper
- 1/2 teaspoon coconut aminos
- 1 tablespoon coconut oil
- 1 teaspoon liquid smoke
- In a small saucepan, combine mustard, honey, apple cider vinegar, chili powder smoked paprika, onion powder, black pepper and cayenne pepper. Cook over medium low heat for 25 minutes.
- Add coconut aminos, coconut oil and liquid smoke. Cook for another 15 minutes.
- Remove from stove. Chill until ready to serve.
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.