Ingredients
- 2 tablespoons brown mustard seeds
- 2 tablespoons white/yellow mustard seeds
- 1 tablespoon creamed horseradish
- 1 tablespoon brown sugar
- 1/2 cup apple cider vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon turmeric
- 1 stick butter
- 1 large white onion, sliced
- 4 cloves garlic, smashed
- Salt and freshly ground black pepper, to taste
- 6 cups beer
- 1 splash pickle juice
- 1 tablespoon crushed red pepper flakes
- 10 brats (about 2 pounds)
- 10 crusty hard rolls
Chef notes
Who doesn't love a beer-braised brat on game day? We love to top these savory sausages with homemade spicy mustard and tender onions at our tailgates.
Preparation
For the spicy mustard:
Grind the seeds in a spice grinder (or use a mortar and pestle). Combine with the rest of the ingredients, mix well and let rest at room temperature. Best if made the day before.
For the brats:
1.Place a Dutch oven over medium heat. Add butter, onions, garlic, salt and pepper. Simmer until the onions are soft and translucent. Add beer, pickle juice and red pepper. Bring to a simmer and slightly reduce. Add the brats and simmer until the brats reach an internal temperature of 150°F.
2.Meanwhile, set up the grill for medium direct heat.
3.Remove the brats and place on the grill. Turn frequently until a golden brown color is achieved and remove.
4.Turn up the heat the heat on the onions to reduce the beer until it sticks to the onions.
To serve:
Toast buns then add a brat, beer onions and spicy mustard.
