Beer and Cheese Sauced Brats

In a medium saucepan, melt the butter over the cooler side of the grill, away from the coals. Whisk in the flour and cook for 1 minute. Add in the half and half and cook until thickened a bit, whisking constantly for 1 to 2 minutes.

Once hot and thickened, add the mustard and slowly whisk in 4 oz. (½ cup) beer. Continue to cook until very hot.

Lower the heat and toss the cheese and cornstarch in a bowl together. Slowly add the cornstarch/cheese to the sauce, whisking well to incorporate after each addition, until melted.

Remove your sauce from the heat, season with salt, pepper and a pinch of cayenne or hot sauce to taste and set the sauce aside.

Place the brats and remaining beer in a grill-safe pan and place the pan directly over the coals, on the hotter side of the grill. Boil your brats in the beer for 10 to 15 minutes, or until the brats turn white. Use a pair of long-handled tongs to move and rotate your brats, being careful not to pierce or break the skin.

Meanwhile, brush the onion slices with oil and grill them, turning a few times until they’re softened and charred.

Move your pan over to the cool side and remove the sausages, placing them directly over the coals. Cook your brats, rotating them to avoid burning. You want even grill marks on all sides. This should take about 10 to 12 minutes.

Prepare your rolls by brushing the cut sides with oil and grill (cut sides down) until the bread is lightly toasted.

Cut your rested sausages diagonally into ¾” thick slices and divide them among the toasted rolls. Top your sandwiches with the grilled onions and pour the beer-cheese sauce over. Serve with additional beer-cheese sauce on the side.