Sweet Bourbon Kabobs

1 (19 oz.) pkg. Johnsonville Original Bratwurst

2 Cubanelle peppers, medium sized

1 medium purple onion

8-12 cherry tomatoes

6 oz. Worcestershire sauce

1/2 tsp. garlic powder

1/2 tsp. liquid smoke

1/2 c. brown sugar

1/3 c. bourbon

1/4 tsp. ginger

4 cans light beer for pre-boiling brats (optional)

Bring beer to boil in pot large enough to partially cook the bratwurst. While that is coming to a boil, mix Worcestershire, garlic powder, liquid smoke, brown sugar, bourbon and ginger in small pot. Let this come to a boil; allow to simmer until mixture has been reduced by 50%. Place brats in boiling beer and flash boil them for about 3-5 minutes. Remove and chop each brat into quarters. Dip into still simmering bourbon mixture and remove from heat. Chop pepper and purple onion into large enough pieces to skewer and match the size of the brats. Skewer all items in any order you prefer. Take leftover bourbon mixture and use to brush over kabobs while grilling. Cook on grill for around 10 minutes, basting frequently. Makes 2-4 servings.

Johnsonville Italian Sausage or Brats (45.6 oz. box) on sale at Beaver Dam Piggly Wiggly through July 4th. $6.69/box, limit 3 with card