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GOURMET BRATS WITH ASSORTED
DIPPING SAUCES

Product Image Pending for Mark West

COOKING TIME
1 HOUR


SERVES
24


DIFFICULTY
MEDIUM

INGREDIENTS


For the brats:

2 Tbsp unsalted butter
2 Tbsp canola oil, plus extra for oiling
2 large onions, sliced
8 cups beer, German lager, preferably
24 bratwurst sausages
Kosher salt
Freshly ground black pepper


For the beer-cheese sauce:

4 Tbsp unsalted butter, at room temperature
2 Tbsp all-purpose flour
2 Tbsp cornstarch
2½ cups beer, strained from brats
1⅔ cups whole milk
2 cups shredded Swiss cheese
2 cups shredded cheddar cheese
Kosher salt
Freshly ground black pepper


To serve:

Tomato ketchup
Dijon mustard
Whole grain mustard

DIRECTIONS


For the pork:


1 For the brats: Melt the butter and oil in a very large casserole dish or Dutch oven set over a medium heat.

2 Add the onions and a generous pinch of salt, sweating until softened, about 8-10 minutes.

3 Add the beer, bring to a rapid simmer, and then carefully position the brats in the dish. Simmer steadily for about 15 minutes.

4 In the meantime, preheat a grill to a moderately hot temperature.

5 For the sauce: As the brats simmer, melt the butter in a large, heavy-based saucepan set over a medium heat. Whisk in the flour and cornstarch, and cook for about 2-3 minutes until the roux is golden in color and bubbling

6 Remove the brats from the beer and set aside for grilling. Carefully strain 2½ cups of the beer liquid from the dish of bratwursts into a heatproof jar or bowl.

7 Whisk the beer into the roux in a slow, steady stream until thickened and smooth. Next, whisk in the milk and bring the sauce to a simmer. Gradually stir in the two cheeses until melted and well blended. Season to taste with salt and pepper; keep warm over a very low heat.

8 Carefully oil the grates of the grill before grilling the brats, in batches, for 6-8 minutes; turn from time to time until lightly charred all over.

9 To serve: Arrange the brats on a serving dish or platter. Pour the warm beer-cheese sauce into a bowl and serve alongside the brats with cups of ketchup and assorted mustards on the side for dipping.


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