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Bratwurst Medallions in Four Season Sauce

10-12 Sheboygan bratwurst
1/2 cup chili sauce
1/2 cup chopped onion
1/2 cup mushrooms, chopped
2 dashes hot sauce
one 6-ounce can tomato paste
one 12-ounce can of beer
2 garlic cloves, chopped
1/2 cup chopped pimiento olives


In a saucepan, cover the bratwurst with water. Bring to a boil and cook for 8 to 10 minutes. Drain and rinse. Cut brats into 1/2" medallions. Combine remaining ingredients in a slow cooker and cook on a low setting for 4 to 6 hours. Add the bratwurst medallions and stir to combine. Serve with toothpicks and small plates. Serves 12.

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