Raye's Mustard

Tasty grilled brat hoagie sandwiches with peppers, onions and Raye's Sweet & Spicy Mustard.


  • 1 large package fresh Bratwurst, about 8
  • 2 large white onions, sliced fine
  • 1 green pepper, sliced thin
  • 4 Hoagie Rolls split lengthwise with some of the middle scooped out on the tops and bottoms
  • 1 12 oz bottle of beer, your choice
  • 8 slices of Muenster cheese
  • 1-4 oz. jar of Raye's Sweet & Spicy Mustard


Light and set gas grill to medium heat or light charcoal grill and wait till the coals are burning white. Grill bratwurst over medium heat until golden brown and cooked through, turning occasionally. NO FORKS use tongs to prevent piercing the sausage skin and to prevent flare-ups, about 10 minutes. Meanwhile in a large saucepan over medium heat combine onions, pepper and beer, bring to a boil. When the onions and peppers are softened, about 7 to 10 minutes. Take off heat and blend in 3 tablespoons of Raye's Sweet & Spicy mustard. Place grilled brats into the mixture, cover and steep for about 10 minutes.

To assemble sandwiches, spread insides of the rolls with Raye's Sweet & Spicy mustard; drain sausage and beer mixture. Mound onion and pepper mixture the length of the bottom of roll, place two brats end to end on onions and place 1 slice of cheese on each brat. Cover with roll top. Cut sandwiches in half at an angle between the 2 brats. Serving Suggestions: Enjoy with creamy potato salad, chilled, crisp dill pickle and the beverage of your choice. Serves 6 to 8.

Thanks to Jim Belling, Wisconsin for the submission!

Raye's Featured on Martha Stewart's "Martha's Finds"

 Featured on Martha's Finds: "One of Martha's favorite local businesses, Raye's Mustard Mill offers gourmet mustard that is cold ground and barrel aged the old-fashioned way." See the video

Yankee Magazine

November/December 2013 issue - “Editor’s Choice Food Awards” winner. Raye’s Mustard has been chosen as one of 30 brands across New England, the best within a number of food categories....

Yankee Magazine

November 6, 2013, Newsletter #24 - 2013 Holiday Food Guide Honors Maine's Finest Condiments.