- 5 beer brats, casings removed
- 6 strips applewood smoked bacon
- 4 tbsp. butter
- 1/4 cup flour
- 6 oz. smoked gouda cheese, grated
- 4 oz. sharp cheddar cheese, grated
- 4 oz. mozzarella cheese, grated
- 1/2 cup milk
- 1/2 cup beer (I used a light IPA)
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/2 tsp. Montreal Steak Seasoning
- Heat the Beefer to high heat.
- Remove the casings from the bratwurst, chop them up a bit and place the chunks onto a Beefer Gastro Tray.Cook them on the center rack for about 7 minutes, stirring occasionally to ensure the pork is evenly browned and cooked through.
- While the bratwurst is cooking, make the beer cheese sauce.Heat a medium saucepan to medium heat and add the butter and flour. Whisk together until a thick roux is formed. Add the milk and the beer. Whisk until combined and smooth.
- Whisk in the three cheeses and season with the garlic powder, onion powder and Montreal Steak Seasoning.Heat and stir until melted and smooth. If the sauce is too thick, add a bit more milk until the thickness is to your liking.
- Remove the bratwurst from the Beefer when it’s browned and cooked through.Add the chopped bacon to the same tray and cook on the center rack, stirring occasionally for about 7 minutes until browned and crispy.
- To build the subs, fill each pretzel bun with the crumbled bratwurst.Top with the beer cheese sauce and finish with the bacon bits.
Prep Time: 10 minutes / Cook Time: 30 minutes
For these sausages, I decided to dig deep into the world of decadence! I found some really delicious pretzel buns at the grocery store. They were a little large for the beer brats I was cooking up, so I decided to remove the brats from their casings. They cooked up just fine in the Beefer, the same way I did the bacon wrapped mango sausages:
Servings: 4 subs
While the sausages were cooking, I decided to take some smoked gouda, cheddar and mozzarella to make an incredible beer cheese topping. This was really easy with some Montreal Steak Seasoning and a bit of milk. HOLY YUM!
Lastly, since I was crumbling the sausage, I decided to chop the bacon and cook it in the Beefer the same way. The end result was AMAZING! I loaded the pretzel buns with the crumbled brats, poured on that beer cheese and topped it with the crispy bacon bits. SO DANG GOOD!