The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
I always make magic in the kitchen, but today I’m trying out a new spell… a little voodoo! That’s right, this recipe is full of voodoo! I’m talking about bratwurst filled with Voodoo Ranger IPA, mangos and habanero that shimmer from a honey voodoo glaze. Now that’s a spell I’ll be casting weekly!
I was always a bit hesitant of love at first sight, but that all changed when I stumbled across these bratwurst from Niman Ranch. Each link is infused with one of my favorite IPAs, Voodoo Ranger, and a whole bunch of mango and habanero! I was immediately spellbound. With the snap of each bite, you’re hit with a juicy explosion of flavor that will have you questioning all other sausages and hotdogs. Bystanders beware, the juice has a splash radius of 5 feet!
It’s hard to improve something perfect, but I tried and may have done it with a bit of magic. I added more beer, more mango, a hair from a dog (oops, wrong spell), honey and a homemade glaze and my potion was complete.
Heinen’s also carries Niman Ranch beer brats, which are infused with Flat Tire – they are a must try! They are milder than the Voodoo Ranger bratwurst, but still burst with flavor, so feel free to sub those into this recipe if you prefer.
Let’s get our mojo back!
- Cook time:
- Prep time:
- Total time:
For the Mango Sausage Bites
- 8 Niman Ranch Voodoo Ranger Brats
- 2 mangos, cubed
For the Cowboy Candy
- 8 jalapeños, sliced
- 1/2 cup apple cider vinegar
- 1 cup sugar
- 1/2 tsp. turmeric
- 1/2 tsp. smoked paprika
For the Voodoo Glaze
- 12 oz. Voodoo Ranger IPA
- 1/2 shallot, minced
- 1/2 cup honey
- 1 Tbsp. hot honey (optional)
- 1/3 cup brown sugar
- 1/2 Tbsp. butter
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Start by making the Cowboy Candy. Bring the sugar, apple cider vinegar and spices to a boil. Lower to a simmer for 10 minutes. Stir often until a syrup consistency is reached.
- Slice the jalapeño into ¼-inch slices and add them to the syrup. Remove the seeds for milder flavor. Stir often and simmer for 8 minutes. Store in an airtight container in the refrigerator.
- Next, make the Voodoo Glaze. Melt the butter over medium heat and add the shallot. Add salt and pepper. Cook for 6 minutes, stirring often.
- Add the remaining Voodoo Glaze ingredients and whisk together. For an extra kick, add the spicy honey. Bring the mixture to a simmer and cook until it is reduced by half. Set aside.
- Preheat the oven to 375˚F. Slice the bratwurst into 1-inch pieces and place them on a greased baking sheet. Brush them with the glaze and bake for 5 minutes.
- After 5 minutes, remove the baking sheet from the oven, flip the bratwurst and top each slice of bratwurst with a piece of the cubed mango. Brush on the glaze and bake for 5 more minutes.
- Repeat this process two more times for a total cook time of 20 minutes. This will create a sticky glaze.
- Remove from the oven and top each one with a candied jalapeño.
- Skewer them with a party pick for easy eating!