Bears Brat
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1256
- Total Fat
- 72
- Saturated Fat
- 30
- Carbohydrates
- 87
- Dietary Fiber
- 9
- Sugar
- 27
- Protein
- 49
- Cholesterol
- 194
- Sodium
- 3786
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
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
Directions
- 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.