What are you wearing on Game Day? Or, better said, what is your costume and what props do you use for Game Day? In honor of large props and crazy fan hats, the last installment of the Winter Game Day series is Cheesehead Brats. You don’t have to be a Green Bay fan to enjoy these sandwiches; it was just a good name!
These brats are a football fans dream. They are first sautéed in beer and onions to be infused with flavor, and then finished on the grill to the desired char and doneness. Placed in roll, topped with mustard and sauerkraut, these are definite crowd pleasers for your Super Bowl festivities. So fire up the grill, grab your giant foam hands and hats, bring out the face paint, and transform into the football fanatic you were destined to be.
Cheesehead Brats Ingredients
- 2 12-oz. cans beer, preferably the cheap stuff
- 2 large onions, thinly sliced
- 6 uncooked bratwursts (if you have big eaters, you might want to double this number)
- 6 good-quality hot dog buns or small submarine rolls (again, for big eaters, see above)
- Brown mustard
- One 1-lb. bag refrigerated sauerkraut, drained
Cheesehead Brats Directions
- Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
- Combine the beer, onions, and brats in a large saucepan. If your grill has a side burner, feel free to do this process there. Otherwise, place over medium-high heat and bring to a boil. Reduce the heat to low and simmer until the brats are just cooked through, usually about 8 minutes. Remember, we’re going to continue cooking these brats on the grill.
- Remove the brats from the pot and place them on the grill. Grill the brats for 8 to 10 minutes, turning them frequently to brown them evenly on all sides. When they are done, slide them into your buns and top with mustard and sauerkraut.
Taken from: FineCooking.com