The beer mustard adds a great spicy kick to the brats, and the brats just give me that game day warm comfort that I love while watching football!
Technique tips: Make the mustard the night before to develop flavor and temper the spicy heat. The mustard can be stored in the refrigerator for up to 3 months. Also, braise the brats the night before then just heat day of serving.
Swap option: Swap maple syrup for light brown sugar.
Spicy beer mustard (makes 1½ cups)
- 1/4 cup yellow mustard seeds
- 1/2 cup white vinegar
- 1/2 beer, lager or other dark beer
- 3 tablespoons honey
- 2 tablespoons dark brown sugar
- 1 tablespoons kosher salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground turmeric
- 2 teaspoons mustard powder
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 pounds (12 links) bratwursts
- 1 pound sauerkraut
- 2 yellow onions, sliced
- 2 cloves garlic, smashed
- 2 cans beer, preferably Utica Club
- 4 dry bay leaves
- 12 potato hot dog rolls
For the spicy beer mustard:
In a medium saucepan, combine all ingredients and bring to a boil. Remove from the heat and let cool. Transfer to a blender and puree to desired consistency. Transfer the mustard to a glass jar. Cover and refrigerate overnight before serving.
For the bratwursts:
1. Warm a Dutch oven, or a 6-quart sauce pot, over medium heat. Melt butter with olive oil and heat until smoking. Place bratwursts in the Dutch oven and evenly brown on all sides. Remove the bratwurst from the pot then add smashed garlic cloves and cook until aromatic and lightly golden brown. Next add sliced onions and cook until soft, about 10 minutes.
2. Once the onions are soft, deglaze the bottom of the pan with 2 cans of beer, being sure to scrape all the bits off the bottom of the pan. Add the sauerkraut and bay leaves, and return the bratwursts to the pot to finishing cooking and the internal temperature of the bratwurst reaches 165°F, about 20 minutes.
3. Pull the cooked bratwurst from the liquid and place on the potato rolls. Strain the braising liquid, discard the bay leaves and reserve the onions, garlic and sauerkraut. Top the brats with the onion and sauerkraut mixture, drizzle with beer mustard and serve.