Big Ol' Beer Brat Sub (Jeff Mauro) |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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:
1. 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.
2. Brown the poached brats on the grill, turning, 5 to 6 minutes.
3. 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.
4. 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.
5. Photograph by Kang Kim
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