This spicy mustard relish is an easy, low carb way to make a tasty condiment that you will love to use with grilled brats. Homemade relish is easy to do and offers many ways to vary the flavors.
Why this recipe is just so good...
- This relish uses just a few simple ingredients and you can make a sugar free version by using unsweetened relish and adding just a little sugar substitute.
- According to kitchn, store bought relishes and mustards will last for about a year in the refrigerator after they have been opened. The beauty of homemade mustard relish is you can make a batch as large or small as you'd like.
- Mustard relish goes beyond being delicious only on hot dogs. Try it on sandwiches, in potato or macaroni salad and on sausages, kielbasa and bratwurst.
- Use unsweetened pickle relish and add your own sugar; a little or a lot; regular or a sugar substitute for a keto and low carb version.
- For a bit more kick, increase the horseradish in the recipe or add a pinch of red pepper flakes.
- Combine relish, sugar, onions, mustard, horseradish and spices. Refrigerate until ready to serve.
- Although many people like to cook their brats in beer, this is a "no beer needed" recipe. We want lots of flavor to cook the bratwurst in first before they are grilled.
- Cooking the brats with onion, apple cider vinegar, some sugar and the liquid from sauerkraut will make them very flavorful and juicy.
- Combine all ingredients and bring to a boil in a large pan. Place bratwurst in pan, lower flame to low heat and simmer for 5 minutes. Don't pierce the brats. They will cook and remain juicy if you just let them simmer in the liquid. Drain bratwurst from liquid when ready to grill.
- Grill on outdoor or indoor grill for about 6-7 minutes or until bratwurst registers 160°F on a meat thermometer.
Whole grain mustard seeds are more coarse and give recipes more chew, but you can use stone ground which has finer ground seeds. Other choices are the spicy brown variety, yellow and Dijon mustards. A walk down the grocery aisle will show you a large variety of mustards available.
According to Taste of Home, parboiling sausage and bratwurst before grilling ensures even cooking. If the brats cook too quickly on the grill, they could split or burst and you will lose all the juices and they will become dried out.
If you are looking for something a bit spicier, my jalapeno orange relish is great on bratwursts. Sauerkraut is a tasty side. Try some creamy coleslaw, chopped onions, sweet and sour red cabbage. My 4 Bean Vegetable Salad would be a delicious side dish as well. If you have room for dessert, spoon some blackberry compote over ice cream or a pound cake for a light summertime treat.
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This easy, homemade mustard relish takes only a few minutes but gives big flavor to a variety of foods. Make a small or large batch of this condiment, it keeps a long time in the refrigerator.
- ½ cup unsweetened pickle relish*
- 2 tablespoons whole grain mustard *
- 1 teaspoon garlic powder
- 2 teaspoons prepared horseradish
- 2 tablespoons chopped onion (yellow, white or red)
- 2 teaspoons sugar (or sugar substitute)*
- ¼ teaspoon celery seeds
- ⅛ teaspoon red pepper flakes
- salt and pepper to taste
- 5 links bratwurst
- ½ cup liquid from can of sauerkraut (save sauerkraut to serve with brats)*
- ¼ cup apple cider vinegar
- ½ cup chopped onion
- ½ teaspoon garlic powder
- ¼ teaspoon celery seed
- 2 tablespoons brown sugar (or brown sugar substitute)*
- Combine relish, onions, sugar, mustard, horseradish and spices. Taste test for sweet and spicy. Add what you need for your preference. Keep in refrigerator until needed.
- Combine all ingredients except the brats in a large fry pan and bring to a boil. Add the brats, do not pierce, and let them simmer in the liquid for about 5 - 6 minutes. No need to cover the pan.
- If you aren't quite ready to grill them, turn off the heat and leave the brats in the liquid for up to 30 minutes. Any longer than that, drain the brats and store in refrigerator until grill time.
- Using an indoor or outdoor grill, cook the brats on medium flame, turning once, until they register 160°F on a meat thermometer.
- Serve brats with mustard relish.
*If you don't have relish, you can use finely chopped dill pickles instead.
*Use water or broth instead of the sauerkraut liquid if you prefer.
*Any sugar is fine if you don't have brown; you just want a bit of sweetness to compliment the apple cider vinegar. I use Swerve brown sugar for a sugar free option.
*Don't skip the simmer step for the bratwurst. It will help them cook evenly and keep their juices inside the brat and not seep out.
Keywords: condiment, pickles, grilling