Big Ol' Beer Brat Sub
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
54
Spice
40
Sweetness
56
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
170 g
Velveeta (cubed)1 tbsp
Pickled Jalapenos (chopped)2 tsps
Dijon Mustard2 cups
Sauerkraut (drained)Directions:
1
Preheat a grill to medium high
2
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
3
Add the brats and simmer, stirring occasionally, until cooked through, 10 to 15 minutes
4
Strain the brats, reserving 1 cup of the poaching liquid
5
Brown the poached brats on the grill, turning, 5 to 6 minutes
6
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
7
Cook, stirring constantly, until melted and combined
8
Add more poaching liquid if you want to thin the sauce
9
Keep warm
10
Sandwich build: Split the baguette in half lengthwise and lightly toast on the grill
11
Halve the brats lengthwise and layer them on the baguette bottom
12
Top with the sauerkraut, a drizzle of the beer-cheese sauce and the baguette top
13
Cut into individual sandwiches and serve with the remaining beer-cheese sauce
14
Photograph by Kang Kim