Bears Brat

Total Time:
50 min
10 min
40 min

8 sandwiches

  • Bratwurst:
  • 2 cans lager or pilsner beer
  • 3 medium Granny Smith apples, peeled and sliced
  • 1 onion, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 fresh bratwurst
  • Beer Mushtard:
  • 1/2 cup stone-ground mustard
  • 1 to 2 tablespoon pickled jalapenos, chopped
  • 1 tablespoon mayonnaise
  • 8 pretzel rolls
  • Caramelized Onions, recipe follows
  • Caramelized Onions:
  • 2 tablespoons vegetable oil
  • 4 medium yellow onions, sliced thin
  • Salt and freshly ground black pepper
Beer Mushtard:
  • For the bratwurst: Preheat a grill to medium-high heat.

  • Bring the beer to a simmer in a pot with the apples, sliced onions, salt and pepper. Add in the brats and simmer, turning once, until cooked through, 10 to 15 minutes. Strain out the solids and reserve 1 cup of the beer base.

  • Brown the sausages on the grill to add color and texture, 5 to 6 minutes.

  • For the beer mushtard: Mix the mustard, jalapenos, mayonnaise and 1 to 2 tablespoons of the reserved beer base in a bowl. Adjust the thickness with more beer base if necessary.

  • For the sandwich build, place the grilled brats on the pretzel buns, followed by some beer mushtard and Caramelized Onions.

Caramelized Onions:
  • Add the oil and sliced onions to a skillet and stir to combine. Sprinkle with salt and pepper. Cook over medium-low heat, undisturbed, until the bottoms of the onions begin to caramelize, 10 to 15 minutes. Stir only once and keep for another 5 minutes undisturbed. Once the onions are golden and soft, set aside. (Add water if necessary to help deglaze the pan throughout the cooking process.)

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Bears Brat

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Beer Brats

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