beer brats

Chef Tom grinds, seasons, and cases some delicious beer brats with one of our favorite beers, New Belgium Fat Tire.

Beer Braised Beer Brats

LEM Backwoods 32-35 mm Natural Hog Casings

lb pork

LEM Backwoods Bratwurst Seasoning

oz New Belgium Fat Tire Amber Ale

yellow onions, sliced

(1 stick) butter

House of Q House Rub

fl oz (3 bottles) New Belgium Fat Tire Amber Ale

brat buns

Kansas Flavor Jalapeño Mustard

Soak the LEM Backwoods 32-35 mm Natural Hog Casings in room temperature water for 45-60 minutes. Rinse the insides of the casing by running water through them. Store in the refrigerator.

To make the sausage, whisk together the LEM Backwoods Bratwurst Seasoning and Fat Tire. Combine with the ground pork. Mix well in the bowl of a stand mixer with the paddle attachment until the mixture becomes tacky and holds together.

Transfer to a sausage stuffer. Place the casings on the horn. Tie off the end and stuff the sausage in one long spiral. Don’t stuff too full. You need to leave room for twisting the individual links. Tie off the other end of the casing. Measure the length of one link (about 6”) and pinch the casing. Measure another link. Pinch again. Twist the link between the two pinches. Repeat the “pinch, pinch, twist” process until all links are formed.

Preheat your Yoder Smokers YS640 pellet grill to 400°F, set up for direct grilling with GrillGrates. Place a Lodge Logic 7 quart dutch oven in the cooker to preheat. When the pan is hot add the butter and onions and season with House of Q House Rub. Cook 10-15 minutes, covered, stirring occasionally, until the onions are softened.

Add the bratwursts and 3 bottles of Fat Tire. Cook uncovered until the internal temperature of the sausages reaches about 140°F, about 20 minutes.

Transfer the brats to the GrillGrates and grill to achieve grill marks on all sides. Remove from the grill when the brats have color and the internal temperature reaches 165°F.

Serve on toasted buns with the onions from the beer braise and Kansas Flavor Jalapeño Mustard.

https://www.youtube.com/watch?v=FJpanGVhcT0

New Belgium Fat Tire Beer Brats

Everyone loves Beer Brats... and this recipe takes them to the next level! Fresh Johnsonville Brats flavored with beer, then topped with caramelized onions, homemade Beer Cheese Sauce, crumbled bacon, and minced chives... all on a delicious pretzel bun. Just when you thought brats couldn&#x27;t get any better... this recipe is here to prove you wrong!

Beer Brats with Beer Cheese Sauce

(5 count) Johnsonville Original Brats

beer

sweet Vidalia onion, sliced

butter

Tablespoon all purpose flour

milk

cheddar cheese

horseradish

garlic powder

onion powder

salt

cayenne pepper

bacon,

chives

Buns

Melt 1 Tablespoon butter in a large skillet...

Melt 1 Tablespoon butter in a large skillet over medium heat. Add sliced onion and brats; cook approximately 10 minutes, turning occasionally to brown all sides.

Add beer to pan, reserving 1/4 cup for...

Add beer to pan, reserving 1/4 cup for the sauce. Reduce heat to medium-low and simmer for about 15 minutes, until beer has reduced and brats are no longer pink inside.

Prepare beer cheese sauce by melting 1 Tablespoon...

Prepare beer cheese sauce by melting 1 Tablespoon butter in a small saucepan. Stir in flour and seasonings and cook, stirring, 1-2 minutes. Add milk and beer all at once. Remove from heat and stir in shredded cheese and horseradish.

Place brats in buns, then top with beer...

Place brats in buns, then top with beer cheese sauce, crumbled bacon, and minced chives.

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Beer Braised Beer Brats

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Top 2 beer brats recipes from across the web

The most viewed beer brats recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beer Braised Beer Brats

Beer Brats with Beer Cheese Sauce

The most viewed beer brats recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine