Bears Brat

Total Time:
35 min
10 min
25 min

4 servings

  • 3 medium Granny Smith apples, peeled and thinly sliced
  • 1 yellow onion, thinly sliced
  • 2 cans lager beer, such as Pabst Blue Ribbon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 fresh bratwursts
  • 8 fresh hot dog buns, toasted
  • Beer Cheese Sauce, recipe follows
  • 2 cups sauerkraut, drained
  • Dijon mustard, for topping
  • 1 to 2 tablespoons pickled jalapenos, chopped
  • Beer Cheese Sauce:
  • 12 ounces pasteurized cheese product, cubed, such as Velveeta
  • 1 tablespoon Dijon mustard
  • 1/2 cup reserved beer braising liquid, plus more as needed
Watch how to make this recipe.
  • Preheat a grill or grill pan to medium-high heat.

  • Add the apples, onions, beer salt and pepper in a medium pot or Dutch oven. Simmer until the apples and onions soften, a few minutes. Add in the brats and simmer until cooked through, about 10 minutes, turning once. Remove the brats from the liquid and reserve the beer braising liquid.

  • Brown the brats on the grill, covering with a metal bowl if using a grill pan, until you get nice grill marks on all sides, 5 to 6 minutes.

  • Place the brats on the buns and drizzle with some of the Beer Cheese Sauce. Top with the sauerkraut, some mustard and the jalapenos.

Beer Cheese Sauce:
  • Add the cheese and mustard to a medium saucepan over medium heat. Stir until melted and smooth. Add the beer braising liquid and stir to combine. Add more braising liquid if the sauce is too thick; the sauce should be velvety. Yield: 2 cups.

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