- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 8 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 305
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 10 g
- Cholesterol
- 32 mg
- Sodium
- 609 mg
- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 8 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 305
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 10 g
- Cholesterol
- 32 mg
- Sodium
- 609 mg
Ingredients
Bratwurst:
Beer Mushtard:
Caramelized Onions:
Directions
- 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.)
