Beer Braised Brats with Gruyere Beer Cheese Sauce

- Taylor

Beer Braised Brats with Gruyere Beer Cheese Sauce

Beer on beer on beer.

While the past couple of weeks have been filled with sunshine and days in the upper 80s, yesterday we got the best cool-down and it’s continued today. I flew out to Memphis yesterday morning for work, and when we returned to Charlotte in the evening, it was 68 degrees – my favorite kind of weather. Even though it’s been overcast and on the verge of storming, I’m enjoying every last second of it because I know that in a matter of days we’ll be back to our usual June-heat. The good part about that? These beer braised brats with gruyere beer cheese sauce may be one of the best ways to celebrate the heat, along with your favorite ice cold beverage (I think you can safely figure out what my suggestion would be).

Beer Braised Brats with Gruyere Beer Cheese Sauce

After you braise the brats – which are packed with tons of flavor, you can throw them on the grill to crisp them up just a bit, along with the buns. I did exactly that, but if you don’t have a grill or the time, the brats are delicious just as is. The gruyere beer cheese sauce is SO good that you’ll probably wish you had made a double batch. I had to stop myself from dipping everything into it. It’s a combination that makes for awesome summer sandwiches.

PS – More summertime sandwiches here, here, and here.

Beer Braised Brats with Gruyere Beer Cheese Sauce

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Beer Braised Brats with Gruyere Beer Cheese Sauce

Ingredients

  • 2 Tbsp butter
  • 6 brats
  • 1/2 onion, diced
  • 1 Tbsp spicy brown mustard
  • 2 tsp brown sugar
  • 12 oz beer
  • Cheese sauce:
  • 6oz of dark beer
  • 1 Tbsp flour
  • 1 cup gruyere, shredded
  • 1 Tbsp spicy brown mustard
  • 1 Tbsp heavy cream
  • Salt and pepper, to taste
  • 6 pretzel buns
  • Cabbage, shredded, optional for serving

Instructions

  1. In a pot that can pack the brats in tightly in a single layer, melt the butter over medium high heat. Add the brats and brown on each side - doing this in batches so that they will brown. Remove and set aside. Add the onion, brown mustard, and brown sugar, and cook for about 10-15 minutes until the onions have just started to caramelize, stirring occasionally. Add the brats back in a single layer, along with any juices from the plate. Pour in the beer and cook the brats over medium-low heat for 20-30 minutes, flipping the brats halfway through. Set aside.
  2. For the cheese sauce, bring the dark beer up to a simmer in a small pot, then whisk in the flour - it may be a little lumpy. Add the gruiyere in small handfuls, whisking it and letting it melt completely before adding the next handful. After all of the cheese is incorporated, add the brown mustard and heavy cream and mix until well combined. Season with salt and pepper.
  3. To assemble, in each bun place one of the beer braised brats in, followed by a spoonful of the onions. If using, top with a little shredded cabbage, followed by a generous drizzle of the cheese sauce. Repeat with remaining brats. Serve immediately.
https://www.perpetuallyhungryblog.com/2015/06/05/beer-braised-brats-with-gruyere-beer-cheese-sauce/

Beer Braised Brats with Gruyere Beer Cheese Sauce

Beer Braised Brats with Gruyere Beer Cheese Sauce

 

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