My proximity to Wisconsin is showing in this dish. The northern state is known for their brats as well as their cheese, so why not combine them? Here, we have brats stewed in beer and finished on the grill, topped with a homemade beer cheese, caramelized onions and crunchy pretzel crumbles.
Yield 6 servings
Zest Factor Mild
Prep Time 30 minutes
Cook Time 30 minutes
For the brats:
2 tablespoons olive oil
2 large white onions, chopped and divided
3 tablespoons water
1 (12-ounce) bottle light beer (a cream ale is perfection)
Toasted pretzel buns for serving
Crushed pretzels for serving
For the beer cheese:
2 tablespoons butter
2 tablespoons flour
6 ounces light beer
2 ounces cream cheese
3/4 cup shredded cheddar cheese
1 tablespoon red pepper flakes
1. Make the brats: Add the oil to a skillet over medium. Add three-quarters of the chopped onion and sauté for about 6–7 minutes, until softened. Add the sugar and water and simmer until the water reduces and the onions caramelize, about 10 minutes. Keep warm.
2. Meanwhile, place a grill pan on the grill’s side burner and add the sausages. Add the beer to cover, then the remaining onions. Bring to a quick boil, then reduce the heat and simmer for about 20 minutes.
3. Preheat the grill to medium-high. Lightly oil the grates. Sear the sausages for 4–5 minutes per side, until nicely browned on all sides with an internal temperature of 150°F.
4. Make the beer cheese: Place a small sauce pot over medium and melt the butter.
5. Add the flour and stir, cooking for 5 minutes, to create a roux.
6. Add the beer and stir to thicken.
7. Swirl in the cream cheese and add the cheddar a bit at a time, stirring to incorporate, until melted. (You can add more beer or water to achieve your desired consistency.)
8. Serve the brats on toasted pretzel buns topped with the beer cheese, caramelized onions and crushed pretzels.
Get more recipes like this in our June 2017 issue, available in print and through Magzter!