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
-
4
JOHNSONVILLE® Brats
-
4
pretzel brat buns
-
1
pound fresh Wisconsin cheese curds
-
1/2
pound shredded Cheddar cheese
-
6
(ounces) sauerkraut, strained and fried
-
3
ounces whole grain mustard
-
2
ounces Dijon mustard
-
1
ounce honey
-
4
ounces Lager-Style Beer
-
1
Spanish onion, julienned
-
2
cloves garlic, smashed
-
4
bottles (12 ounces each) Lager-Style Beer
-
1/2
cup butter
REVIEWS
Directions
-
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.
-
Add your butter, julienned onion, garlic cloves.
-
On the other side of the grill place your brats on and grill on each side 1-2 minutes
-
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”.
-
Place a flat cast iron pan on the other side of the grill on high heat
-
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.
-
Place the sausages in the bun and with a spatula scrape the cheese curd blankets on top with the caramelized side facing up.
-
Spoon the beer mustard over the top. Sprinkle the crispy kraut and serve.