I love this recipe because I grew up on and have always adored New York hot dogs! This dish pays homage to the delicious Big Apple-style dog, but the flavors and components remain true to the traditional Cleveland bratwurst.
Technique tip: Braising bratwurst in beer before grilling enhances its flavor, tenderness and decreases cooking time.
For the spicy sauerkraut:
Add olive oil to a small sauce pot and sauté onions over medium-high heat until caramelized, about 8-10 minutes. Add sauerkraut, caraway seeds, sugar, cayenne and smoked paprika and continue sautéing for about 1 minute. Add brown ale to sauce pot and simmer, reducing in volume by about half. Keep spicy sauerkraut at room temperature until it is ready to serve.
For the beer-braised bratwurst:1.
Add olive oil to a medium-sized sauce pot on medium-high heat.2.
Lightly brown bratwurst on all sides, about 2-3 minutes.3.
Add brown ale, green peppercorns and bay leaf, bring to a boil and then simmer for about 10 minutes.4.
Remove bratwurst from braising liquid and set aside.
For the mustard sauce:
In a medium sauce pan, bring heavy cream to a boil, whisk in mustard and sugar, reduce heat to medium and simmer until reduced by a third, about 3-5 minutes. Whisk in sharp cheddar until thickened and well incorporated. Season to taste with salt and pepper. Keep warm until ready to serve.
Preheat grill to medium-high heat.2.
Slice hard rolls horizontally in half and slather each with 1 tablespoon butter. Place on the grill and toast until lightly browned. Remove from grill and set aside.3.
Place bratwurst on the grill and cook about 2-3 minutes until warmed through and grill marks appear.4.
Slice the bratwurst in half lengthwise and place on the toasted rolls. Top each with bacon, spicy sauerkraut, mustard sauce and serve.