For everyone struggling with the post-Oktoberfest blues, here is a great recipe. Special thanks to our friends at KamadoJoe.com for permission to use this recipe in our 2024 World of Barbecue series as we feature German-inspired recipes throughout October. After all, is anything better than beer-poached brats with apples, onions, and butter???
INGREDIENTS:
- 1 tablespoon Whole Grain Mustard
- 3 tablespoons Butter, Unsalted
- 2 Each Granny Smith Apples, Small Dice
- 1 Each Yellow Onion, Sliced Thin
- 2 Cloves Garlic, Minced
- 3 Each Bratwurst Sausage (Wooden Nickle Farms)
- 1 Each Pilsner or Light Beer
- 1 tablespoon Whole Grain Mustard
- 3 tablespoons Butter, Unsalted
DIRECTIONS:
- Stabilize your grill at 450˚F. Place the grill grates at the highest setting and bring a cast iron pan to temperature. Make sure the pan is just at smoking point and place butter in to melt.
- Add the diced apples to soften and brown, turn as needed. Once they have softened and browned a bit, remove the apples and reserve for garnish.
- Immediately add the sliced onions to the pan with a bit more butter and return to the grill. Close the dome to impart the grill flavor.
- Open the dome and add the garlic and top with bratwurst. Top with 1 beer for shallow poaching. Close the dome and simmer for 5 minutes.
- Turn the sausages and cook for another 5 minutes.
- Butter buns and toast off.
- Transfer the brats to the grill grate to finish and reduce the cooking liquid. Flip the brats to get a nice char.
- Transfer brats to the toasted buns. Top with the poached onions. Top with the whole grain mustard, top with the apples, and finish with the reduction thickened braising liquid.
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