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Beer and Cheese Sauced Brats

Name: Beer and Cheese Sauced Brats
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 1 tbsp. butter; 2 tbsp. flour; ¾ cup half and half, warmed; 1 tbsp. spicy brown mustard; 12 oz. room temperature beer*, divided; 8 oz. grated sharp cheddar cheese; 2 tsp. cornstarch; ½ tsp. kosher salt; ¼ tsp. freshly ground black pepper; cayenne pepper or hot sauce, to taste; 6 bratwurst sausages; 1 cup beer; 2 onions, sliced 1/2-inch thick; vegetable oil, as needed; 6 hero or hard rolls, each about 6 inches long, split

Brats taste amazing grilled up by themselves, but add in a beer marinade, melted cheese and grilled onions all on a sandwich roll and you’ve got a winner.

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1 Food Prep
2 Grill Prep 10–20 mins
3 The Cook 40 mins

Cooking for people

Ingredients

1 tbsp. butter
2 tbsp. flour
¾ cup half and half, warmed
1 tbsp. spicy brown mustard
12 oz. room temperature beer*, divided
8 oz. grated sharp cheddar cheese
2 tsp. cornstarch
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
cayenne pepper or hot sauce, to taste
6 bratwurst sausages
1 cup beer
2 onions, sliced 1/2-inch thick
vegetable oil, as needed
6 hero or hard rolls, each about 6 inches long, split

1 Food Prep

Make sure you have your brats and all of your other ingredients then jump down to Grill Prep.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 350°F (Medium Heat)

How to Gauge Grill Heat Without a Thermometer

Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:

• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds

Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

3 The Cook

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.