Big Ol' Beer Brat Sub
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 293
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 37
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 11
- Cholesterol
- 26
- Sodium
- 890
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
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.