These Hasselback Brats with Honey Mustard will be your new go to Fall grilling meal. This recipe came to me on a whim and it was absolutely delicious. I had some brats in the freezer and my Imperfect Produce order came and I had some sweet and russet potatoes I needed to do something with. I was in a rush one day to come up with a dinner plan and the idea for these Hasselback Brats With Honey Mustard came to me. I choose to slice the brats hasselback style for two reasons, one they would grill up faster and two, the honey mustard glaze would flavor the brats better if they were sliced this way. Like most of my recipes this is an easy one that takes very few ingredients and very little time to prepare. Here is what you will need to make these Hasselback Brats with Honey Mustard:
- 6 Brats, Slice diagonal down the length of each brat but not sliced all the way through.
- 2 Russet Potatoes
- 2 Sweet Potatoes
- 1 Stick of Butter
- 1 C of Milk
- 1/2 C of Yellow Mustard
- 1/4 C of Honey
- 1 T of Dried Parsley
- 1 t of Paprika
- 1 t of Garlic Powder
- 1 t of Chili Powder
- 1 t of Black Pepper
I grilled my brats, but you can easily make them on an indoor griddle or frying pan. Here is what you will need to do to make the brats and potatoes.
- Peel and chop the sweet potatoes and russet potatoes. Bring to a boil in salted water in two separate pots.
- In a bowl, combine the mustard, honey, parsley, paprika, chili powder, garlic powder and black pepper. Set aside.
- Heat your grill or grill pan and begin cooking your brats, turning occasionally.
- When the brats are cooked, reduce the heat to low and begin basting the brats with your honey mustard, turning occasionally and basting all side.
- Meanwhile, when your potatoes are soft, drain, and mash separately using half the milk and butter in each. You can add salt and pepper to taste.
- Remove your brats from the grill, and plate this dish by placing the russet mashed potatoes and mashed sweet potatoes side by side, top with a brat and drizzle some of the honey mustard across the entire dish. I also added a sprinkle of chili powder and parsley to the top of mine.
This dish is a great way to make something simple and affordable into an elegant and delicious dish. It is comfort food at its finest. It is perfect for a Fall dinner for a busy weeknight and special enough for a Sunday dinner. I hope you enjoy!
For another great recipe, check out my recipe for Ramen Noodle Salad