Brats in a Blanket
Brats in a Blanket
Chef Heath Barbato delivers a Bratsgiving recipe that does the Cheddar Curtain proud. These Brats in a Blanket are wrapped in all the Wisconsin favorites: squeaky cheese curds, beer mustard and the flagship Johnsonville® Original Brat!
Ingredients
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4
JOHNSONVILLE® Brats
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4
pretzel brat buns
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1
pound fresh Wisconsin cheese curds
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1/2
pound shredded Cheddar cheese
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6
(ounces) sauerkraut, strained and fried
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3
ounces whole grain mustard
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2
ounces Dijon mustard
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1
ounce honey
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4
ounces Lager-Style Beer
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1
Spanish onion, julienned
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2
cloves garlic, smashed
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4
bottles (12 ounces each) Lager-Style Beer
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1/2
cup butter
REVIEWS
Directions
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In a small sauce pan bring the honey and the 4 oz. of beer to a simmer and reduce by half, whisk in the mustards and set aside.
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Add your butter, julienned onion, garlic cloves.
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On the other side of the grill place your brats on and grill on each side 1-2 minutes
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After they have the grill marks place them in your pan and pour the beer over top and let simmer while you start your “blanket”.
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Place a flat cast iron pan on the other side of the grill on high heat
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Place 4 separate circles of cheese curds about 4 oz. per circle and then sprinkle some of the shredded cheddar over each circle. Let them cook until the cheese curds are completely melted.
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Place the sausages in the bun and with a spatula scrape the cheese curd blankets on top with the caramelized side facing up.
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Spoon the beer mustard over the top. Sprinkle the crispy kraut and serve.