Beer-Braised Brats with Onions and Beer Cheese
Though brats are a decidedly German dish, they were first introduced to America at a Wisconsin baseball game in the 1950s, and haven’t ventured too far out of the Cheese State since. Our brats recipe bathes in light beer before getting a blanket of unctuous ranch-tinged cheese sauce and caramelized onions. Take us out to the ball game!
Ingredients (7)
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lager or pilsner beer 24 ounces
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large onion, halved and cut in 1/4-inch slices 1
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uncooked bratwurst sausages 6
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brat or hoagie rolls 6
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cream cheese 1 cup
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shredded cheddar cheese 2 cups
Steps (5)
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1
Light a charcoal grill using Kingsford® Charcoal or heat a gas grill to high. Pour beer and sliced onions into a medium pot and bring to a simmer over high heat.
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2
Add brats to the pot, reduce heat to low, and simmer until just cooked through, about 10 minutes. Transfer brats to the grill, and cook until they’re well browned on all sides, about 5 minutes, turning often.
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3
Remove 1 cup of the beer and pour into another pot. Let the rest of the beer and onions continue to simmer while the brats cook.
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4
Bring the beer back to a simmer in the new pot and stir in cream cheese, ranch seasoning and cheese until smooth.
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5
Top the brats with some of the beer braised onions and spoon the cheese sauce over everything. Serve immediately.
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