When I was in college we would always go and watch Brewer’s Games. The best part of the game besides the baseball, and beer, was a Brat covered in a tangy brat sauce called Stadium Sauce. Stadium Sauce is a hybrid sauce that balances well with the juicy brat. I have been working on the exact proportions of ingredients for a while. I have finally figured out a recipe that mimics the real sauce and in my opinion may have even beat it. So when you are grilling out brats for memorial day you need to try this recipe out.
Brat Sauce AKA Stadium Sauce
In a medium bowl combine the ketchup, mustard, Cattleman’s Kansas City Classic, vinegar and cayenne pepper. I suggest using the cheapest ketchup around. The cheaper ketchups use more vinegar than the American Classic Heinz and therefore work better for this sauce.
Mix well and let sit for at least 30 minutes in the refrigerator before use.
Pour into a bottle or serve in the mixing bowl with a spoon.
This sauce is great accompaniment to bratwurst as the vinegar kick cuts through the fatty juices of the brat. It allows you to enjoy the brat to the fullest.
The perfect stadium brat is, one covered in stadium sauce, layered with diced onion and finally topped with sauerkraut.
- ½ cup ketchup (cheaper the better)
- ½ cup Cattleman's Kansas City Classic BBQ Sauce
- 1½ tbs spicy brown mustard
- 2 tsp apple cider vinegar
- pinch cayenne pepper
- In a medium bowl combine the ketchup, mustard, Cattleman's Kansas City Classic, vinegar and cayenne pepper.
- Mix well and let sit for at least 30 minutes in the refrigerator before use.
- Pour into a bottle or serve in the mixing bowl with a spoon.