Grilled Brats with Beer Cheese Recipe
Grilled Bratwurst sausage (Brats) topped with homemade beer cheese and chopped tomato, onion, and parsley salsa.
Servings: 5 Brats
large mixing bowl
- 5 Bratwurst Sausages
- 1 Tomato
- 1 Red Onion
- 1/4 cup Fresh Parsley chopped
- 8 oz Sharp Yellow Cheddar Cheese grated
- 4 oz Emmentaler Swiss Cheese grated
- 6 oz Light Beer
- 3 cloves Fresh Garlic minced
- 2 tsp Mustard Powder
- 2 tbsp Flour
- 1/2 tsp hot sauce
- 1 tbsp Worcestershire Sauce
Grate both the cheddar and swiss cheese into a large mixing bowl. Place it aside.
Add the beer, garlic, dry mustard, and Worcestershire sauce to a double boiler. Heat it on medium-high heat on the stovetop until warm.
In the mixing bowl that contains the grated cheese, add the flour and toss it with the cheese until it’s evenly distributed.
Add 1/3 of the cheese mixture to the double boiler and whisk until fully combined.
Repeat step 4 by adding the remaining cheese (small amounts at a time) until it’s fully combined and melted into a sauce.
Keep it warm until the brats are ready from the grill.
Chop a tomato, red onion, and parsley into small pieces. Add it to a bowl and place it aside.
Preheat your grill to medium-high heat.
Once the grill is preheated, place the brats onto the grill grate.
Grill the Brats until fully cooked by rotating them to different sides until they have a golden brown skin with grill marks.
Place the grilled brats into a fresh hotdog bun, top with beer cheese, and the veggie salsa mix.
A double boiler is recommended but not required. You can cook it in a saucepan on the stovetop, but you’ll need to keep the heat low and stir frequently to prevent burning.
Nutritional values are a guide and may vary.
Serving: 1brat | Calories: 533cal | Carbohydrates: 11g | Protein: 28g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 117mg | Sodium: 933mg | Potassium: 450mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1109IU | Vitamin C: 10mg | Calcium: 547mg | Iron: 1mg