Big Ol' Beer Brat Sub

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 12 -ounce cans lager or pilsner beer
  • 3 Granny Smith apples, peeled, cored and sliced
  • 1 onion, sliced
  • Kosher salt and freshly ground pepper
  • 4 fresh bratwurst sausages
  • 6 ounces Velveeta, cubed
  • 1 tablespoon chopped pickled jalapenos
  • 2 teaspoons dijon mustard
  • 1 24 -inch baguette
  • 2 cups sauerkraut, drained
Directions

Preheat a grill to medium high. Combine the beer, apples, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper in a saucepan and bring to a simmer over medium heat. Add the brats and simmer, stirring occasionally, until cooked through, 10 to 15 minutes. Strain the brats, reserving 1 cup of the poaching liquid.

Brown the poached brats on the grill, turning, 5 to 6 minutes.

Make the beer-cheese sauce: Combine the Velveeta, 3/4 cup of the reserved poaching liquid, the pickled jalapenos and mustard in a small saucepan over low heat. Cook, stirring constantly, until melted and combined. Add more poaching liquid if you want to thin the sauce. Keep warm.

Sandwich build: Split the baguette in half lengthwise and lightly toast on the grill. Halve the brats lengthwise and layer them on the baguette bottom. Top with the sauerkraut, a drizzle of the beer-cheese sauce and the baguette top. Cut into individual sandwiches and serve with the remaining beer-cheese sauce.

Photograph by Kang Kim


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