Andouille Chicken Sausage Brats with Hatch Chiles

Andouille Chicken Sausage Brats with Hatch Chiles might be the perfect tailgate food. More flavorful than hot dogs or burgers, these brats can be topped with unlimited variations to please everyone at your BBQ or tailgate party. This recipe adds a tasty, colorful combination of Napa cabbage, tomatoes, yellow mustard, hatch chilies, and avocado crema!

Black pavement. Folding tables. Car hatches. Flags flying.

Cold beer. Koozies. Hot grill. Sizzling sausages.

Family. Friends. Laughter. Cheers.

Purple. Wildcat. Football.

Who’s ready?

Every year I get super-Popeye-fist-pumped excited about Kansas State Wildcats football. Before the season starts, I plan out what games Mr. B and I want to travel to and watch in person. Then I start planning the tailgate food ideas. Obvi. 

This weekend, Mr. B and I are traveling back to watch the collegiate “Friday Night Lights” game in person. To say that I am excited about watching my Kitties take the field would be an understatement. 

This is where I start break dancing into the running man/Carlton. It’s a new move I started and I call it “Carltoning.” You should try it sometime.

Perfect Tailgate Food: Andouille Chicken Sausage

So, let’s talk tailgate recipes. What are some of your favorites to serve or eat? 

Chili is probably one of my favs because you can make a big ol’ batch that will feed an army. But my second fav is definitely the brat. You can’t go wrong with a juicy, delicious andouille chicken sausage, grilled to perfection. I’m getting hungry just thinking about it. Even though I love the mustard and ketchup kind of route for toppings (or avocado and jalapenos), I figured we should up our game a little.

Hatch chilies are everywhere right now. It’s like Colorado’s savory version of a lemonade stand — you kind of feel bad not buying some when you drive by. I picked up a bunch the other week at the farmers market and – voila! – inspiration for this tailgate recipe. 

What better way to eat a brat than topping it with Napa cabbage, tomatoes, yellow mustard, hatch chilies, and avocado crema? I rest my case. 

Here’s what you’ll need for these savory brats. 

• 1 package precooked andouille chicken sausage brats
• 4 whole wheat hot dog buns
• 1 cup hatch chilies, cleaned, deseeded, chopped
• 1 cup Napa cabbage, sliced
• 1 cup tomatoes, diced
• Yellow mustard
• 2 avocados
• 2 tablespoons mexican crema
• 1 tablespoon green enchilada sauce
• salt and pepper to taste

This recipe is super easy and can be prepped ahead of time to make your tailgate party a breeze. First, cut up the chilies, cabbage and tomatoes. To make the avocado crema, mash your avocados, and mix in the crema and enchilada sauce. Store all the prepped toppings in containers in the fridge. 

When it’s game time, preheat your grill or a skillet to medium-high heat. Cook the brats according to package instructions. Take a bun and spread a big spoonful of the avocado crema on the bottom and sides. Add the brat, then add your toppings. 

Wash it down with a big BEER!

I’m excited to get back to Manhattan, Kansas (a.k.a. The Little Apple) to see family, friends, and do a little bit of tailgating. Fall will officially be here – in my head at least. I don’t care if it’s 96 degrees outside, I want to wear my cute boots and scarves to the game!!

Now, everyone, KKKKKKKKKK, SSSSSSSSSSSSSS, UUUUUUUUUUU, Wildcats!! Go State!

“Elevate your barbecue with the bold kick of Andouille Chicken Sausage Brats, featuring the fiery essence of Hatch Chiles. A grilling masterpiece that leaves your palate craving more.”