Party In Your Mouth Brat Recipes

WISCONSIN BEEF-AND-CHEDDAR BRATS

Steps:

• Set up a grill for direct cooking over high heat. Melt the butter in a large skillet on the grill or side burner. Add the onions and cook until soft, about 10 minutes, stirring occasionally. Add the beer and cover; cook about 10 more minutes. Uncover the skillet and simmer until most of the beer has evaporated, about 5 minutes.
• Reduce the heat to medium and oil the grates. Grill the brats on the grates 4 to 5 minutes per side. Lightly toast the rolls on the grill. Serve the hot brats on the rolls, smothered with the onions and topped with mustard.

BEARS BRAT

Steps:

• 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.
• 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.)