Recipe: Saucy White Hots, from the Food Network’s Sandra Lee

In Recipes for the Grill by JHCadminLeave a Comment

Saucywhitehots Today, Sandra Lee (Cook Extraordinaire and host from the Food Network) shares with us a yummy recipe from her new book, Semi-Homemade Grilling 2 (Semi-Homemade Series) called "Saucy White Hots."

It serves four and competes to win with a Coney Island Dog. She recommends it to us as a crowd-pleaser and I must say that I agree!

In fact, you might want to double the recipe and whip this one up to serve for the next sport's gathering in your living room or after the next big game at the stadium.Semi-homemade grilling 2


For White Hots:

  • 4 bratwursts, Johnsonville
  • 4 French rolls toasted

For Meat Sauce:

  • 8 oz. lean ground beef
  • 1 can (14-oz.) lower-sodium beef broth
  • ½ cup chili sauce
  • 2 tbsp. frozen chopped onions, thawed
  • 1 tsp. spice Montreal steak seasoning
  • ¼ tsp. ground cinnamon



  1. In a large skillet, combine ground beef, beef broth, chili sauce, onion, steak seasoning and cinnamon.
  2. Cook over medium heat, stirring to break up meat into fine pieces.
  3. Reduce heat; simmer gently for 45 minutes to 1 hour or until liquid is evaporated.
  4. Set up grill for direct cooking over low heat.
  5. Oil grate when ready to start cooking.
  6. Place Johnsonville brats on hot, oiled grill.
  7. Cook for 20-25 minutes or until done, turning every five minutes.
  8. Serve hot on toasted rolls.
  9. Top with the meat sauce and additional chopped onion.

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