Tailgate Tribute – Brats

Tailgate Tribute

I’ve never been a big sports fan, but I do like beer brats. For years I would just throw them on the grill dry until I watched a food blogger who taught the “German way” which uses a deep pan and about a quarter inch of very hot oil. I took this concept out to the grill, utilizing a deep cast iron pan and it works out great, then used my grandmothers’ recipes for Saur kraut and baked beans to finish the dish off.

• Ingredients: 2 beer brats; 1/3 cup oil (peanut or grapeseed); 2 medium Italian rolls (Amoroso); 4 pieces horseradish cheddar cheese; 16 oz. can baked beans; ½ medium onion chopped; one jalapeno chopped; 1 tsp. molasses; 2 tsp. dark brown sugar; 2 tsp. apple cider vinegar; 6-8 oz Saur kraut; stone ground dark mustard; 2 tsp. olive oil.
  1. Make the brats the German way (in oil in cast iron or stainless pan at high heat using grapeseed or peanut oil, turning every two minutes for about 8 minutes until evenly browned and remove from the heat.
  2. Split two Italian rolls (Amoroso or similar) and place on the grill or griddle until browned then place on plate and add horseradish cheese slices (one large or two small) so they melt.
  3. Place the baked beans in a medium pot and stir in half of the onion and jalapeno along with the molasses, brown sugar, and apple cider, bring to a boil and then reduce to simmer till it melds and reduces down a bit.
  4. In an oiled skillet add the drain Saur kraut, chopped onions and jalapenos cook down till the onions are opaque and cabbage dried out some.
  5. Place Saur kraut on top of the horseradish cheese on each roll, then add the brat on top with one line of dark mustard (personal choice). Use a slotted spoon to drain the beans off and add them to the plate and its done.