Triple B Pretzel Subs (Bratwurst, Beer Cheese and Bacon) from the Beefer

Ingredients

  • 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

 

Steps

  1. Heat the Beefer to high heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

image002

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

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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!

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