Brat Sauce AKA Stadium Sauce

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

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.

Add the ingredients to a bowl

Mix well and let sit for at least 30 minutes in the refrigerator before use.

Bottle and serve

Pour into a bottle or serve in the mixing bowl with a spoon.

Slather with stadium sauce

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.

I love brats

The perfect stadium brat is, one covered in stadium sauce, layered with diced onion and  finally topped with sauerkraut.

Brat Sauce AKA Stadium Sauce
Author: 
Recipe type: Sauce
Prep time: 
Total time: 
Serves: 8
 
The ultimate topping for grilled brats.
Ingredients
  • 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
Instructions
  1. In a medium bowl combine the ketchup, mustard, Cattleman's Kansas City Classic, vinegar and cayenne pepper.
  2. Mix well and let sit for at least 30 minutes in the refrigerator before use.
  3. Pour into a bottle or serve in the mixing bowl with a spoon.
Notes
The perfect stadium brat is, one covered in stadium sauce, layered with diced onion and finally topped with sauerkraut.
 

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

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