Tuesday, January 29, 2013

Big Ol' Beer Brat Sub

The beer brat sub is the one on the end there.  As you can see, it was very, very cheesy!

Yield: Serves 1-4, depending on whether it's an appetizer or a meal

2 12-ounce cans dark beer
1 onion, sliced
4 bratwurst sausages
6 ounces Velveeta, cubed

2 tbsp chopped nacho jalapenos (more, or less, as desired)
2 teaspoons dijon mustard

Salt and pepper, to taste
1 24-inch baguette

Preheat grill to medium high. Combine the beer, onion, and some salt and pepper in a saucepan and bring to a simmer over medium heat. Add the brats and simmer until cooked through, about 10 minutes. Strain the brats and reserve 1 cup of the poaching liquid.  Brown the pre-cooked brats on the grill, turning once, approximately 2 minutes per side.

To make the beer cheese sauce, combine the velveeta, 3/4 cup of the reserved liquid, jalapenos and mustard in a small saucepan over low heat. Cook, stirring constantly, until melted.  Add more liquid for a thinner sauce.  Reduce heat and keep warm until serving.

Time to make the sammie!  Split the baguette in half lengthwise and lightly toast. Slice the brats and layer over the baguette bottom. Top with a drizzle of the cheese sauce and the baguette top. Cut into individual sandwiches and serve with the remaining sauce.  Yum!

Note: The original recipe called for sauerkraut, but I don't really like it.  It won't bother me if you do though!

This recipe is one of three I made for a Triple Sub Party, check out the link for the other recipes!

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